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Pãstryrevolution #3

Pãstryrevolution #3
Pãstryrevolution #3 8.jpg Pãstryrevolution #3 2.jpg Pãstryrevolution #3 3.jpg Pãstryrevolution #3 4.jpg Pãstryrevolution #3 9.jpg Pãstryrevolution #3 6.jpg Pãstryrevolution #3 7.jpg Pãstryrevolution #3 5.jpg Pãstryrevolution #3 cover
  • Author:
  • Pierre Hermé, Abraham Balaguer, Paco Pérez, Fernando Sáenz, Begoña Rodrigo

  • Language:
  • Spanish
  • Specifications:
  • 21x24 cm.
  • 180 pag.
  • Publisher: Montagud Reference: RPR3
  • 3 days* FREE!*
    • We deliver your order in 3 days if it's requested in a working day.
    • The shipment is free for Spain. We've special shipment fees for some products applicable to some countries.
    • Add this product to your cart and log in so we can accurately calculate the shipment cost.
  • Price:29.00 €20.00 €
  • This product went out of stock. Should you have any question regarding its future availability, please send a message to infoweb@montagud.com

En este número:

Abraham Balaguer. El mejor croissant de España. Croissant de mantequilla. Croissant de mantequilla con leche. Croissant de mantequilla, caramelo y manzana. Croissant de mantequilla con vainilla y rosas. Croissant de mantequilla, naranja y chocolate. Croissant de Coca de San Juan. Croissant de Mojito.

Pierre Hermé. Tarta de café. Choux Café.

Fran Segura. Josep Maria Ribé. Mickaël Besse. Juanjo Padilla. Nicolás Serrano.

Jesús Machi. Horno de San Bartolomé. Pan de calabaza. Pan San Bartolomé de masa madre. Pan de té.

Antonio Cepas. Benipan. Molde de trigo, centeno y semillas. Fougasse de aceitunas negras, tomillo y aceite de oliva. Fougasse de tomate, orégano aceite de oliva.

Estudio sobre el pan de bellota.

Paco Pérez. Miramar. Coco thai. Rocas. Açaí. Flores. Tarantino.

Rafa Delgado. PãstryRevolution,kumat-chocolate-almendra. Bellini, cava y melocotón.Cítrico, sorbete-tocinillo-borracho. Irish coffee, café-wisky irlandés-nata. Kalustyan's. Red. Ravioli de cereza, crema de limón mentolado y granizado de saúco. Taco, coco-pomelo-moscovado.

Begoña Rodrigo. Chocolate, cremoso de albaricoques asados, helado de té Lapsang Souchong y pimienta. Esponja de yogur, frutas, albahaca y menta.

Fernando Sáenz. Ajoblanco de albahacahelado para aliño de "papas". Crema dulce/ácida de agraz.

Rafa Delgado. PãstryRevolution.

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