WILL GOLDFARB, AZURMENDI, MONTIA... signature desserts
WILL GOLDFARB, AZURMENDI, MONTIA... signature desserts
Regular price
36,50 €
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36,50 €
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Descripción
Descripción
204 pages
21x24 cm
20 protagonists
71 recipes
284 preparations
SWEET KITCHEN
Eneko Atxa. Azurmendi. Spain
- Diary of a stage in Azurmendi
Will Goldfard. Room4Dessert. Indonesia
- Ghostface Keller.
- Chocolate and caramel crème brulée.
- White chocolate bubble.
- Tarot cards.
Lorenzo Cogo. The Coq. Italy
- Blue ice cream, wild strawberries and pine needles.
- Fruit salad.
- Pear with salted caramel, hazelnuts and wasabi.
- Pollen ice cream, couscous and chamomile granita.
Daniel Ochoa. Luis Moreno. Montia. Spain
- Red cabbage custard.
- Carob porridge.
- Potato.
- The pineapple of the sea.
- Lemon.
Makito Hiratsuka. Le Mout. Taiwan
- Thawing.
- Water lilies.
- Nostalgia.
BAKERY
Philippe Bertrand. Chocolate Academy. France
- Tablet guns.
- Creamy Alunga Tart.
- Milk chocolate entremet.
- Macaron excellence.
- Honoré log brownie.
Pierrick Boyer. Le Petit Gâteau. Australia
- Tahitian beauty.
- Deconstruction of Pavlova.
- Salted caramel, toffee and milk, chocolate.
- Ganache made with extra virgin olive oil and gold flakes.
- Strawberry, Australian truffle, Sichuan pepper.
Nadège Nourian. Nadège Patisserie. Canada
- Pumpkin macaron.
- Petit pumpkin.
- Autumn sun.
Chris Ford. Bryan Voltaggio's Restaurants and Butter Love & Hard Work. United States
- 21 Tablespoons.
- Ribbed disc.
- Yura.
- Choux Banana bon bon.
- Three-chocolate and caramel bar.
Kevin Ketkaew. Ketkaew Consulting. Thailand
- Black Forest.
- Choux pastry with wild strawberries.
- Inverted pyramid of the Louvre.
- Upside-down cream with citrus fruits.
BAKERY
Xevi Ramon. Tritricum. Spain
- Tritordeum roll.
- Energy Tritordeum roll.
- Tritordeum bread roll with seeds.
José Joaquín Roldán Triviño - Don Roldán Oven. Spain
- Rolled up.
- Chocolate and almond roll.
- Rolled brioche with ham and cheese.
Marc Padró - Forn Padró. Spain
- 100% organic Kamut bread.
- Rustic bread.
- Wholemeal spelt.
Ricardo Vélez - Moulin Chocolat. Spain
- Bread with cocoa ferment.
Rafa Charquero - Pastry Chef & Consulting. Spain
- Bread with cocoa ferment.
Teresa Gutiérrez - Azafrán Restaurant. Spain
- Beer and honey cake.
- Unleavened bread with caraway and sesame.
- "Super Mold" bread made with sheep's milk.
- “Tiznao” must bread with vanilla.
- Carob and toasted sunflower seed praline rolls.
- Milk bread with smoked spelt and angel hair pasta.
- Toasted cheese brioche with white chocolate and beetroot.
Oscar Ortiz (Zeelandia)
- Spelt bread with yogurt, apricot, blueberries and muesli.
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