{"product_id":"will-goldfarb-azurmendi-montia-postres-de-autor","title":"WILL GOLDFARB, AZURMENDI, MONTIA... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e204 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e20 protagonists\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e71 recipes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e284 preparations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eEneko Atxa. Azurmendi. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Diary of a stage in Azurmendi\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eWill Goldfard. Room4Dessert. Indonesia\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ghostface Keller.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and caramel crème brulée.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White chocolate bubble.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Tarot cards.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eLorenzo Cogo. The Coq. Italy\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blue ice cream, wild strawberries and pine needles.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fruit salad.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pear with salted caramel, hazelnuts and wasabi.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pollen ice cream, couscous and chamomile granita.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eDaniel Ochoa. Luis Moreno. Montia. Spain\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red cabbage custard.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carob porridge.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Potato.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The pineapple of the sea.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eMakito Hiratsuka. Le Mout. Taiwan\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Thawing.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Water lilies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nostalgia.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003ePhilippe Bertrand. Chocolate Academy. France\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tablet guns.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Creamy Alunga Tart.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk chocolate entremet.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Macaron excellence.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Honoré log brownie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003ePierrick Boyer. Le Petit Gâteau. Australia\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tahitian beauty.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Deconstruction of Pavlova.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Salted caramel, toffee and milk, chocolate.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ganache made with extra virgin olive oil and gold flakes.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry, Australian truffle, Sichuan pepper.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eNadège Nourian. Nadège Patisserie. Canada\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin macaron.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Petit pumpkin.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Autumn sun.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \n\u003cu\u003eChris Ford. Bryan Voltaggio's Restaurants and Butter Love \u0026amp; Hard Work. United States\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 21 Tablespoons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ribbed disc.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yura.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Choux Banana bon bon.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Three-chocolate and caramel bar.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eKevin Ketkaew. Ketkaew Consulting. Thailand\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black Forest.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Choux pastry with wild strawberries.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Inverted pyramid of the Louvre.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Upside-down cream with citrus fruits.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eXevi Ramon. Tritricum. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tritordeum roll.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Energy Tritordeum roll.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tritordeum bread roll with seeds.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJosé Joaquín Roldán Triviño - Don Roldán Oven. Spain\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rolled up.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and almond roll.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rolled brioche with ham and cheese.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eMarc Padró - Forn Padró. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% organic Kamut bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal spelt.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eRicardo Vélez - Moulin Chocolat. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread with cocoa ferment.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eRafa Charquero - Pastry Chef \u0026amp; Consulting. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread with cocoa ferment.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eTeresa Gutiérrez - Azafrán Restaurant. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beer and honey cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Unleavened bread with caraway and sesame.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - \"Super Mold\" bread made with sheep's milk.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Tiznao” must bread with vanilla.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carob and toasted sunflower seed praline rolls.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk bread with smoked spelt and angel hair pasta.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Toasted cheese brioche with white chocolate and beetroot.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eOscar Ortiz (Zeelandia)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt bread with yogurt, apricot, blueberries and muesli.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210373374284,"sku":"RPR16","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY16.png?v=1778001142","url":"https:\/\/montagud.com\/en\/products\/will-goldfarb-azurmendi-montia-postres-de-autor","provider":"Montagud","version":"1.0","type":"link"}