{"title":"All Books","description":"","products":[{"product_id":"the-vegan-pastry-bible-by-toni-rodriguez","title":"THE VEGAN PASTRY BIBLE | Fundemantals of Vegan Pastry and Viennoiserie by Toni Rodríguez [English Edition]","description":"\u003cp data-mce-fragment=\"1\"\u003eToni Rodríguez is a \u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003epioneer\u003c\/strong\u003e\u003c\/em\u003e of modern vegan pastry and viennoiserie,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e“the father of vegan macaron”\u003c\/strong\u003e\u003c\/em\u003e, founder of the first vegan pastry shop in Europe – Lujuria Vegana.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith this work, which is the result of his experience, extensive research \u0026amp; development and continuous work with plant-based ingredients, Toni is sharing the fundamentals of modern vegan pastry and viennoiserie.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePacked with over \u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e100 plant-based recipes\u003c\/strong\u003e\u003c\/em\u003e,  \u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e500 step-by-step photos\u003c\/strong\u003e\u003c\/em\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003echef’s tips and techniques\u003c\/strong\u003e\u003c\/em\u003e, in The Vegan Pastry Bible, Toni has included\u003cbr data-mce-fragment=\"1\"\u003eeverything you need to know about modern plant-based pastry in the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e320 pages\u003c\/strong\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof this book.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHis aim is to make \u003cstrong\u003evegan pastry\u003c\/strong\u003e accessible, surprising, ethical, creative and fun to any baking en­thusiast and professional.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith \u003cem\u003e\u003cstrong\u003eThe Vegan Pastry Bible\u003c\/strong\u003e\u003c\/em\u003e in your hand you will never have to make compromises on flavour, texture and design of your plant-based desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vegan Pastry Bible is organised in 10 Sections:  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1.      \u003cem\u003e\u003cstrong\u003eTheory with ingredient understanding \u0026amp; vegan elaborations\u003c\/strong\u003e\u003c\/em\u003e: understand the role of ingredients in plant-based pastry elaborations\u003cbr\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e2.     \u003c\/span\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eBasic preparations\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e: step-by-step \u003cem\u003e\u003cstrong\u003evegan recipes\u003c\/strong\u003e\u003c\/em\u003e for homemade cream margarine, whipped cream, “butter” cream, pastry cream, English cream, gluten-free flour mix, home-made praline etc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e3.     \u003cstrong\u003eSponge Cakes\u003c\/strong\u003e: learn to create vegan walnut brownie, lemon cake, marble cake, gluten-free apricot cake, banana bread, muffins, financier, etc.\u003c\/p\u003e\n\u003cp\u003e4.    \u003cstrong\u003e Viennoiserie\u003c\/strong\u003e: learn to bake the best vegan brioches, cinnamon rolls, babka, stollen, doughnuts, croissants, berliner, millefeuille, gallette des rois, ensaimada, etc.\u003c\/p\u003e\n\u003cp\u003e5.     \u003cstrong\u003eBreakfasts and snacks\u003c\/strong\u003e: make delicious vegan waffles, blueberry scones, flapjacks, anise rolls, etc.\u003c\/p\u003e\n\u003cp\u003e6.     \u003cstrong\u003eCookies and shortbread\u003c\/strong\u003e: baking different types of vegan cookies is easy with this book in your hand (honey, chocolate, gianduja, oatmeal). 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Few were taken seriously, but now they claim stardom. Daniel Alvarez is perhaps one of the professionals who has believed in them the most. This book is born with the musical title of \"Sweet Devotion\" and is born from this chef’s eclectic career. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is time to place the puff pastry and brioches in the gastronomic place that they deserve. Daniel Alvarez was tired of finding books that barely explained anything, when these products are much more than simple recipes. That is why more than 600 photos have been divided into dozens of step-by-step instructions, a lot of techniques, tips, and advice with which to achieve success in a puff pastry or in the fermentation of a panettone.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eThe art of integrating butter into a dough\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eButter is one of the main protagonists of pastries. Delicacy and nobility shine among its virtues, but they cannot be separated from the complexity of its manipulation and the great importance that its integration demands in a dough, whether brioche, croissant or puff pastry. In #SweetDevotion, the keys to obtaining a perfect glutinous mesh in doughs like brioche are approached, to not be lost along the way. The key aspects are also exhibited to achieve a light, well-caramelized, regular puff pastry.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eThe best European specialties with an artisan touch\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eIn more than 250 pages, Daniel Álvarez goes through the fundamental specialties of European pastries, from the mythical croissant to the palmier and the millefeuille, passing through kouglofs, panettones, ensaimadas and other specialties that have achieved universal fame. All of them go through the sensibility of the author, who gives each result a touch of proximity, accentuating the flavors of the Mediterranean shore from which he works (almond, olive oil, lemon ...)\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLanguage: Bilingual (English and Spanish)\u003c\/li\u003e\n\u003cli\u003e256 pages\u003c\/li\u003e\n\u003cli\u003ePublished in 2017\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003c\/div\u003e","brand":"Online Shop","offers":[{"title":"Default Title","offer_id":45362660606216,"sku":"7403284197610","price":59.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/sweet-devotion-daniel-alvarez-pastrybooks.com.webp?v=1750173931"},{"product_id":"four-in-one","title":"Four in One | On The Boundaries of Chocolate [English \u0026 Spanish]","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFour in One. 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They are a unit that thrives on each of their differences and individual personality, because they all share four characteristics that make this a truly exceptional and almost unrepeatable case.\u003c\/p\u003e\n\u003cp\u003eA total of 432 pages of talent, creativity, modernity, and good taste, with chocolate at its center, but pushing its own limits authored by 4 exceptional Pastry Chefs: Ramon Morató, Josep Maria Ribé, Raúl Bernal, and Miquel Guarro.\u003c\/p\u003e\n\u003cp\u003eA book which has all the ingredients to become a great reference in today’s patisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003cbr\u003e\u003c\/strong\u003e72 unedited creations and over 300 recipes\u003cbr\u003eTheory, technique, step-by-step processes\u003cbr\u003eLanguages: English\/Spanish\u003cbr\u003e432 pages\u003cbr\u003eAuthors: Ramon Morató, Josep M. 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No ebook available.\u003c\/strong\u003e\u003cbr\u003eLanguage: English \u003cbr\u003eISBN 978-88-96027-45-5\u003c\/p\u003e\n\u003cp\u003eWorldwide shipping available\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Online Shop","offers":[{"title":"Default Title","offer_id":45362664112392,"sku":"741031178923","price":59.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/bachour-in-color-book.jpg?v=1711477323"},{"product_id":"bachour-gastro","title":"Bachour Gastro by Antonio Bachour [English \u0026 Spanish]","description":"\u003cdiv data-mce-style=\"text-align: center;\"\u003eIn this book, we discover the most gastronomic Antonio Bachour through \u003cem\u003e\u003cstrong\u003e52 unique creations\u003c\/strong\u003e\u003c\/em\u003e distributed in three large blocks.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eInspiration\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003eis the recreation of great universal classics with a touch of modernity;\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCreation\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003egathers the results of the author's experiences and journeys around the world;\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBrunch -\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003ewe find delicious suggestions to taste between breakfast and lunch. And all this through pieces with a format that invites tasting. It is the size of the bite, maximum two.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA total of \u003cem\u003e\u003cstrong\u003e52 unique creations\u003c\/strong\u003e\u003c\/em\u003e presented in \u003cem\u003e\u003cstrong\u003e344 pages\u003c\/strong\u003e\u003c\/em\u003e (\u003cem\u003e\u003cstrong\u003eSpanish-English\u003c\/strong\u003e\u003c\/em\u003e) with techniques, tips, and step-by-step photos to enjoy the best and most unusual of one of the best-known pastry chefs in the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardcover edition only. No ebook available.\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eLanguage: English \u0026amp; Spanish\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eISBN \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e978-84-121314-3-7\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e*Worldwide shipping available\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sharethis-inline-share-buttons\"\u003e\u003c\/div\u003e","brand":"Online Shop","offers":[{"title":"Default Title","offer_id":45362664964360,"sku":"0741031178916","price":49.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/BachourGastro.png?v=1711477333"},{"product_id":"adapt-by-richard-hawke","title":"ADAPT | A Unique Pastry Concept by Richard Hawke - Gluten-Free, Lactose-Free \u0026 Vegan Pastry [English \u0026 French]","description":"\u003cdiv class=\"sharethis-inline-share-buttons\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"sharethis-inline-share-buttons\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003e\u003cstrong\u003eADAPT - A Unique Pastry Concept\u003c\/strong\u003e is the first professional pastry book of Chef Richard Hawke published by ICEP Publishing. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eIn this \u003c\/span\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e220 pages\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e book written in English \u0026amp; French, Richard invites you into the world of \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\" data-contrast=\"none\"\u003e\u003cstrong\u003eGLUTEN\u003c\/strong\u003e, \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\" data-contrast=\"none\"\u003e\u003cstrong\u003eGLUTEN-FREE\u003c\/strong\u003e, \u003cstrong\u003eLACTOSE-FREE\u003c\/strong\u003e and \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\" data-contrast=\"none\"\u003e\u003cstrong\u003eVEGAN\u003c\/strong\u003e pastries, \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003estep-by-step revealing his new, revolutionary pastry concept – \u003c\/span\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eADAPT\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"text-align: center; font-size: 0.875rem;\"\u003eABOUT THE BOOK\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem; text-align: center;\"\u003eIn a fast-changing world, to ADAPT is a key skill to acquire. New dietary requirements demand new ingredients, new concepts and techniques. This book describes how to use these concepts to adapt pastry recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem style=\"font-size: 0.875rem;\"\u003e“I am delighted to share my creations, providing information to assist both professionals and experienced home bakers in the quest to adapt recipes for gluten-free, lactose-free and vegan ingredients.” says \u003c\/em\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eRichard Hawk - Author.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe book is structured in different sections:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENT UNDERSTANDING \u003cspan style=\"text-align: center; font-size: 0.875rem;\"\u003eSECTION\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\" data-contrast=\"none\"\u003eOur journey starts with explaining the role of ingredients in recipes, a whole \u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTheory Section\u003c\/strong\u003e\u003c\/span\u003e starting with classic ingredients used in pastry, like gelatin, eggs, butter, to plant-based options like different types of pectins, proteins, etc. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\" data-contrast=\"none\"\u003eYou want to make a shortbread without lactose? Replace gelatin\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\" data-ccp-props=\"{}\"\u003e \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\" data-contrast=\"none\"\u003eor butter in vegan recipes? Or replace gluten in shortbreads and choux\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\" data-ccp-props=\"{}\"\u003e \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\" data-contrast=\"none\"\u003epastry? Perhaps macarons without egg whites? There is no shortage of advice. Richard explains the why and how of ingredients and their interactions. \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\" data-ccp-props=\"{}\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-ccp-props=\"{}\"\u003e \u003c\/span\u003e\u003cb style=\"text-align: center; font-size: 0.875rem;\"\u003e\u003cspan data-contrast=\"none\"\u003eBASE RECIPE SECTION\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"text-align: center; font-size: 0.875rem;\" data-contrast=\"none\"\u003e \u003c\/span\u003e\u003cspan style=\"text-align: center; font-size: 0.875rem;\" data-ccp-props=\"{}\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-ccp-props=\"{}\"\u003e\u003cimg style=\"float: left;\" alt=\"GLUTEN FREE, LACTOSE FREE AND VEGAN PASTRY\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2669\/2036\/files\/86f7699828252ce61e4b57bddd1e256f_480x480.png?v=1643280059\" width=\"170\" height=\"50\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003eThis section of the book guides you through over \u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e200 base recipes\u003c\/strong\u003e\u003c\/span\u003e presented in \u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e4 different options\u003c\/strong\u003e\u003c\/span\u003e. You will have \u003cstrong\u003egluten, gluten-free, lactose-free and vegan versions of shortbreads, sponges, choux pastry, creams, fruit-coulis, mousses, glazes and enrobing\u003c\/strong\u003e, making it easy to translate your most used recipes into versions adapted to each food intolerance.\u003c\/span\u003e\u003cspan data-ccp-props=\"{}\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb style=\"text-align: center; font-size: 0.875rem;\"\u003e\u003cspan data-contrast=\"none\"\u003eNEW, COMPARATIVE \u003c\/span\u003e\u003c\/b\u003e\u003cb style=\"text-align: center; font-size: 0.875rem;\"\u003e\u003cspan data-contrast=\"none\"\u003eRECIPE DESIGN\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"text-align: center; font-size: 0.875rem;\" data-ccp-props=\"{}\"\u003e \u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThe new concept of recipe presentation with a comparative layout, helps you understand the differences between gluten, gluten-free, lactose-free and vegan options.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong style=\"text-align: center; font-size: 0.875rem;\"\u003e% + g\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIngredients being presented both in percentages (%) and grams help you to better understand and adapt recipes easier. \u003c\/p\u003e\n\u003cp\u003e\u003cb style=\"text-align: center; font-size: 0.875rem;\"\u003e\u003cspan data-contrast=\"none\"\u003eINSPIRATION SECTION | \u003c\/span\u003e\u003c\/b\u003e\u003cb style=\"text-align: center; font-size: 0.875rem;\"\u003e\u003cspan data-contrast=\"none\"\u003eSIGNATURE CREATIONS\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"text-align: center; font-size: 0.875rem;\" data-ccp-props=\"{}\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe final section of the book – RECIPE INSPIRATION is dedicated to Richard’s beautiful signature creations presented in a simple, elegant style, aiming to inspire you to create unique desserts using basic recipes.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Online Shop","offers":[{"title":"Default Title","offer_id":45362669748488,"sku":"741031178886","price":69.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/CoverBookAdapt-1copy2_1080x_730b700e-11e0-4941-a575-8804065c7c36.jpg?v=1711477374"},{"product_id":"buffets-by-antonio-bachour","title":"BUFFETS by Antonio Bachour [English \u0026 Spanish]","description":"\u003cdiv data-mce-style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eBachour in his purest form\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAntonio Bachour is indisputably one of the most universal pastry chefs today. How has this chef of Puerto Rican origin managed to earn respect and professional admiration worldwide? Well, it is thanks to his cheerful, showy, attractive, and varied pastry which is accessible and understandable, and with no unnecessary complications. And it is that very pastry which is the content of Bachour Buffets, a book that perfectly captures the Bachour style, the one that the chef puts into practice every day in his workshop and in his shops, and the one that he teaches in his courses around the world. There are a total of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e74 new and unpublished creations, organised into five themed buffets\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith their corresponding\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003erecipes, processes, technical notes, step-by-step photographs\u003c\/strong\u003e, and the beautiful images captured by Corina Landa.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBachour Buffets is a large-format book, an entire\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e512-page treatise\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eon current pastry, a book at the height of its author and the prestige of the person who has twice been chosen as the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBest Pastry Chef in the World.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e“Bachour Buffets is the book in which I have finally been able to display all my pastry, the one I make daily and the one I teach in my courses all over the world. It's my pastry and it's 100% me... The idea is that with this book, anyone anywhere in the world can open a pastry business... This is not a book for the author to show off, but to work and see production ”.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs we said, this great book is organised in five themed buffets:\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOne: Croissant \u0026amp; Brioche\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe knew about the enormous versatility of croissant dough, but not to what extent you can create a complete buffet of pastry pieces with a single type of dough. Flour, sugar, salt, milk, butter, and yeast make up a dough that in Bachour's hands becomes\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eclassic and bicolor croissants, filled with mascarpone, pecan, mango-passionfruit\u003c\/strong\u003e, and more, and in different finishes...\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePain au Chocolat, classic and bicolor\u003c\/strong\u003e, with different fillings;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHazelnut pain aux raisins; Rocher croissant roll; apple braided croissant; Flan croissant\u003c\/strong\u003e… a total of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e13 preparations with the same dough.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eThe buffet is completed with another of those emblematic doughs, like the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ebrioche, in three different formats,\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003esugar brioche, mango Tropezienne tart, and chocolate brioche. And finally, a dough also from this family, which we know as the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ebabá\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand which is so exceptional that it must be part of such a buffet.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTwo: Entremets \u0026amp; Petits Gâteaux\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt is one of Antonio Bachour's main dishes. In individual and family format, or what is the same, entremets and petits gâteaux, the chef demonstrates all his creativity and knowledge in the different pastry tasks, from\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ebiscuits, crunchy, creams, mousses, jellies, glazes\u003c\/strong\u003e, all the way up to decorations. Bachour proposes such interesting combinations as his\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNapolitan\u003c\/strong\u003e, a chocolate brownie with a vanilla cream and a strawberry panna cotta, all bathed in a crunchy strawberry glaze and topped with a whipped white chocolate ganache; a curious pistachio\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eParis-Brest\u003c\/strong\u003e; a chocolate, coffee, and vanilla Cappuccino in an entremet format; or a chestnut, vanilla, and mascarpone\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMont Blanc\u003c\/strong\u003e. Up to a total of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e13 unpublished creations\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith the chef’s unmistakable seal.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003eThree: Fruits \u0026amp; Vegetables\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAntonio Bachour's pastry is not vegan or plant based, but it does rely on all kinds of vegetables to create unique\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ecakes, pastries, and desserts.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eFruits and vegetables that he already played with during his professional stage in hotels and restaurants. This buffet is pure nature, with the colors of citrus fruit, red, green, tropical and continental fruits, and fresh and meaty vegetables such as pumpkin, eggplant, or beetroot, among others. A festival for the eyes and taste with creations as attractive as their\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSweet potato pear tart; Coconut strawberry rice pudding; Eggplant tatin; or Sweet pea strawberry. In total, 12 wonders\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003ewith fruit and vegetables as the protagonists.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFour: Choc\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA buffet entirely dedicated to chocolate, as the king ingredient of pastry.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThree designer bars, four filled bars, four exclusive bonbons, six rocks, seven individual cakes, even an XXL cookie and a dessert in a glass.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eA whole palette of different formats with combinations of flavors as surprising as\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChocolate, foie gras and black truffle; o Peanut and chocolate caramel, among the cakes; Strawberry and yogurt or Hazelnut and coffee\u003c\/strong\u003e, among the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ebonbons: Toffee, chocolate and chili or Yuzu and raspberry, among the bars; Crunchy milk chocolate or Strawberry and Pistachio, among the tablets; Almond and orange or Seeds and mango, among the rocks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFive: Petit Fours\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe most elegant and delicate of the buffets is the one dedicated to Petits Fours. There are a total of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e12 exquisite morsels\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efrom which you can choose miniature\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ecakes, fritters, filled meringues, marshmallows, mini tartlets, mini macarons, tea pastries, jellies, and more.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eEach piece is generally made up of three elements, one dry and two fresh. All the pleasure in a single bite with combinations such as a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003elemon and cherry fritter; an almond, tangerine and yuzu tea pastry; a mini green apple and celery tartlet; or a mini blueberry almond pavlova.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBOOK SPECIFICS:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSize: 23.5 x 28 cm\u003c\/li\u003e\n\u003cli\u003eLanguage: Bilingual (English and Spanish)\u003c\/li\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e512 pages\u003c\/li\u003e\n\u003cli\u003ePublished in 25 Nov, 2022\u003c\/li\u003e\n\u003cli\u003eWeight: 3 kg\u003c\/li\u003e\n\u003cli\u003eISBN: 978-84-125716-2-2\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eShipping available worldwide!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":45362671157512,"sku":"735940626866","price":64.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/bachour-buffets-antonio-bachour1.jpg?v=1711477397"},{"product_id":"reasoned-gourmandise-by-frederic-bau","title":"REASONED GOURMANDISE by FRÉDÉRIC BAU [English]","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"product-description-short-676\" class=\"description-short\" data-mce-fragment=\"1\" itemprop=\"description\"\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan lang=\"en-gb\" data-mce-fragment=\"1\" xml:lang=\"en-gb\"\u003eRESPONSIBLE AND HEALTHY PATISSERIE\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eReasoned Gourmandise is about \u003cstrong data-mce-fragment=\"1\"\u003eopting for better.\u003c\/strong\u003e “Nothing is forbidden, no ingredient is off-limits, but\u003cstrong data-mce-fragment=\"1\"\u003e quantities are carefully considered.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eButter and sugar can be used, only if necessary. Just what's needed, not too much.\u003c\/p\u003e\n\u003cp\u003eAs opposed to the current trend for “free-from” and “zero”, Reasoned Gourmandise is about\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eopting for better.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e“Nothing is forbidden, no ingredient is off-limits, but\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003equantities are carefully considered.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eButter and sugar can be used, only if necessary. Just what's needed, not too much. Reasoned Gourmandise represents pastry based on quality, seasonal ingredients. For me, it's the pastry of the future,” emphasizes Frédéric Bau. Good enough to eat—just because Reasoned Gourmandise is, well, reasonable, that doesn't mean it's not irresistible. “Reasoned Gourmandise is a success when the person doesn't realize that the treat they're enjoying is healthier and lower in calories.”\u003c\/p\u003e\n\u003cp\u003eFrédéric Bau, Creative director of maison Valrhona, explores the foundations of a new, healthy and virtuous patisserie, through a scientific and artistic approach. \u003cstrong\u003eThe ingredients, techniques and gestures\u003c\/strong\u003e redraw the lines of gourmandise, in favor of our well-being, respecting the taste and sensations of the great pastry classics, but also a source of inspiration for creations. Paris-Brest, lemon pie, fruit soufflé, the entremets Squarely chocolate or Kyoto - our chef proposes \u003cstrong\u003e60 tasty recipes\u003c\/strong\u003e \u003cstrong\u003eand a repertoire of essential preparations\u003c\/strong\u003e, which are all invitations to reasoned Gourmandise.\u003c\/p\u003e\n\u003cp\u003e\"Frédéric has always been for me someone extra... ordinary, a sensitive person, exceptional, eager to be enriched by everything and to break the mold.\"\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e- Pierre Hermé\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCONTENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eMemories of a gourmand\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhy should gourmandise be reasoned then?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePhilosophy, approach and methodology\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe pillars\u003c\/strong\u003e: Four great classics to understand reasoned gourmandise: infinitely vanilla tart by Pierre Hermé, lemon pie, paris-brest and crème brûlée\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe toolbox:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ethe ingredients, their properties and their functions in patisserie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSmall cakes\u003c\/li\u003e\n\u003cli\u003eTarts\u003c\/li\u003e\n\u003cli\u003eEntremets\u003c\/li\u003e\n\u003cli\u003ePlated desserts\u003c\/li\u003e\n\u003cli\u003eIn full transparency\u003c\/li\u003e\n\u003cli\u003eSmall pleasures\u003c\/li\u003e\n\u003cli\u003eBase recipes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSPECIFICS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLanguage: English\u003c\/li\u003e\n\u003cli\u003eAuthor\/s: Frédéric Bau\u003c\/li\u003e\n\u003cli\u003eHardcover: 336 pages\u003c\/li\u003e\n\u003cli\u003ePublished in 2021\u003c\/li\u003e\n\u003cli\u003eWeight: 2.1 kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Online Shop","offers":[{"title":"Default Title","offer_id":45362671616264,"sku":"735940626897","price":64.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/en-reasoned-gourmandise-frederic-bau.jpg?v=1711477415"},{"product_id":"break-by-eric-ortuno","title":"BREAK! by ERIC ORTUNO - Cookies, Biscuits \u0026 Petit Fours [English \u0026 Spanish]","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEric Ortuño's book with more than \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e60 recipes about \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003etea pastries,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003ecookies, biscuits and petit fours.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 class=\"blogtitle entry-title\"\u003eBreak! The definite tea pastry and biscuit book by Eric Ortuño\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSablés, wafer rolls, puff pastry, cookies, crocants, biscuits, carquinyolis, wafers, speculoos, baklavas, linzer, cigarellos, grissines, tiles...\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWhat do all these specialties have in common? Well, they break, emitting a suggestive sound, a crunch that gives us clues of their delicate texture. This is the first meaning of the English word, \"break\".\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn a more figurative sense, \"break\" refers to that short period of time in which we relax, and in which we can perfectly take the opportunity to have a cup of tea or coffee with one of the more than \u003cstrong\u003e60 small sweet creations\u003c\/strong\u003e that the great teacher Eric Ortuño has gathered in this book.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis, which is undoubtedly the crunchiest book on the market, includes explanations, techniques and recipes of the most classic and universal tea pastries and biscuits, but also other proposals of his own creation, such as Sacher or Reus pastry, both winners of the Dulcypas Competition for the Best Tea Pastry in Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMonographic books, specialised in a product, always have added value, with  the advantage of narrowing down a topic well to work with it in depth and in all its breadth.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eIn it, alongside this complete professional and pastry teacher, we go through \u003c\/span\u003emore than 60 varieties of traditional and modern cookies\u003cspan\u003e, introducing innovative concepts as well as cutting-edge technology such as 3D printers and techniques from other areas such as candy making and confectionery drum mixing. The result is a new and complete look from which to rediscover a very commercial product with a long shelf life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBreak! is not only an extensive compilation of tea pastries, it is also a journey around the world through its most iconic cookies. Polvorones from Spain, Amarettis from Italy, crocant de Cordes from France, baklava from Turkey, Alfajor from Argentina, North American cookies, the Japanese fortune cookie, and the Maghreb gazelle ankles are just a small sample of the great variety that is gathered in the book.\u003c\/p\u003e\n\u003cp\u003eIn short, Ortuño offers us in his first book an exciting journey through the universe of tea and biscuits, but in a broader sense, even incorporating the concept of “petit four”. An essential book of the pastry of yesterday, today, and surely, of tomorrow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCONTENTS: 60 TEA BISCUIT, AN ARTISAN WORK\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlmond biscuit, Amaretti, Diamonds, Croquant de Cordes, Shortbread, Caramel and pecan cookies, Gianduja cookie, Chocolate-raspberry linzer, Cat tongues, Grissini with kimchi and sesame, Almond tuiles, Sesame and aniseed, Lemon sablé, The lemon, Sablé viennois with pistachio, Green tea and yuzu sablé, Sablé Breton, Sacher, Reus, Black forest, Florentine, Florentine-orange sablé, Mango and coconut sponge biscuits, Madeleines, Extra noir madeleines, Coconut and chocolate volcano, Hazelnut financier, Russian cigarette, Pecan gaufrette, Algae and sesame palmiers, Mendiants, Chocolate speculoos, Goat cheese and tomato wafers, Goat cheese churros, Wafer sticks, Gianduja cone, Salmon and parmesan cone, Piña colada taco, Manchego sablé, Inside out, Alfajor, Iced pretzel, Appetizer pretzel, Carquinyolis, Spring flowers, Gazelle horns, Stroopwafel, Fortune cookie, Danish biscuits, Tile Croc muesli, Crunchy spheres, Polvorón, Gingerbread man, Baklava, Dulcey and peanut shavings, Petit Atelier, Vanilla macaron and Cocoa shell macaron.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSPECIFICS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSize: 23.5 x 28 cm\u003c\/li\u003e\n\u003cli\u003eLanguage: Bilingual (English and Spanish)\u003c\/li\u003e\n\u003cli\u003eAuthor\/s: Eric Ortuño\u003c\/li\u003e\n\u003cli\u003eHardcover: 288 pages\u003c\/li\u003e\n\u003cli\u003ePublished in 2021\u003c\/li\u003e\n\u003cli\u003eWeight: 2.6 kg\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Online Shop","offers":[{"title":"Default Title","offer_id":45362672337160,"sku":"735940626880","price":56.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/break-eric-ortuno.jpg?v=1711477434"},{"product_id":"signature-eclairs-by-joakim-prat","title":"Signature Éclairs by Joakim Prat [English]","description":"\u003cp class=\"p1\"\u003eRecognized as one of the youngest Michelin Star chefs, Joakim Prat took by storm the gastronomic scene in Barcelona and London. His pastry career is nothing but extraordinary, his style is a charming mix of playful creativity, innovation and meticulous attention to detail, always pushing for perfection.\u003ci\u003e \u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHis very first book is a poetry dedicated to his first passion: \u003cb\u003e\u003ci\u003ethe Éclair\u003c\/i\u003e\u003c\/b\u003e. In the \u003cb\u003e\u003ci\u003e320 pages \u003c\/i\u003e\u003c\/b\u003eof the book published in \u003cb\u003e\u003ci\u003eEnglish\u003c\/i\u003e\u003c\/b\u003e, Joakim generously shares his pastry vision and passion for éclairs, his innovative techniques and recipes. A celebration of the Éclair, showcased and thoroughly explained through detailed instructions, over \u003cb\u003e\u003ci\u003e1000 step by step photos\u003c\/i\u003e\u003c\/b\u003e, \u003ci\u003eChef’s tips and tricks\u003c\/i\u003e, this is a beautiful book that dissects the creation process of the “perfect éclair”.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe journey in the colorful world of éclairs starts with a thorough \u003cb\u003ePREPARATION SECTION\u003c\/b\u003e explaining the ingredients, equipment and tools used, the baking process of choux and éclairs.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe \u003cb\u003eBASIC RECIPE SECTION\u003c\/b\u003e is organized into various chapters featuring foundational recipes that can be mixed and matched to create a variety of products. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe ideal éclair in Joakim’s vision has a golden-brown éclair shell with a thin and crispy outside and moist inside. The book dedicates an entire chapter to the \u003cb\u003ePATE A CHOUX\u003c\/b\u003e, to help you understand and master the creation of the ideal éclair shell: classic pate a choux, pate a choux JP style, piping and baking, etc. All recipes presented can be with \u003cb\u003egluten\u003c\/b\u003e or \u003cb\u003egluten-free\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAfter that, our attention goes to the “inside” of the éclair, in Joakim’s vision generously filled with silky and light creams, less sweet, well balanced with complementing flavors and textures.  \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDifferent elements can be combined to obtain the desired results, each category being thoroughly explained in the next chapters of the book: creams, mousses, fruit coulis and gels, caramel and pralines, sables and crumble, macarons, etc.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs pastry is first and foremost experienced through the eyes, Joakim’s signature éclair is irresistible, colorful and glamorous. So special attention is dedicated in the book to different glazes and decorations.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eThe recipe design is unique \u003c\/b\u003ewith the readers’ needs in mind,\u003cb\u003e \u003c\/b\u003eingredients are presented in grams (g), pounds (lbs) and percentages (%). Chef’s Tips and \u003cb\u003estep by step photos\u003c\/b\u003e of the work process aim to help you better understand and make the recipes in your own kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eTHE SIGNATURE COLLECTION \u003c\/b\u003esection showcases \u003cb\u003e\u003ci\u003e38 beautiful signature creations\u003c\/i\u003e\u003c\/b\u003e, both \u003cb\u003e\u003ci\u003esweet and savory\u003c\/i\u003e\u003c\/b\u003e, with the aim to inspire you to create a myriad of éclair versions yourself. Products are structured in 3 levels of difficulty (level 1, 2 and 3) with detailed assembly process and step by step photos.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e“Joakim shares in his first book his genuine devotion for excellence and the massive amount of work behind achieving what I like to call the ‘the perfect recipes’, the ones that have been so deeply explored that there is no more room for improvement!” \u003c\/i\u003e\u003cb\u003e\u003ci\u003eEric ORTUNO\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e, Pastry Chef \u0026amp; Co-founder L’Atelier Barcelona.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e“Joakim had developed his personal style focusing on a refined aesthetic, creating a recognizable signature. His boldness is time and time again put on display in his pâtisserie, of which the éclair is the perfect embodiment.” \u003c\/i\u003e\u003cb\u003e\u003ci\u003eAmaury GUICHON\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e, Chocolatier.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e“Joakim brings the éclair to a new era, lending it an unparalleled sophistication, sculpted with original flavors and texture associations, celebrating a refined vision of a true modern rendition.” \u003c\/i\u003e\u003cb\u003e\u003ci\u003eYann COUVREUR\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e, Pastry Chef Owner.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eDive into the colorful realm of Joakim’s signature éclairs, let this book not only inspire you to replicate Joakim’s exquisite creations but also empower you to create your own unique pastry delights.\u003c\/i\u003e\u003c\/p\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":50368234782984,"sku":"735940627290","price":69.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/Cover_Front.jpg?v=1732190647"},{"product_id":"oh-la-la-by-yohan-ferrant","title":"Oh là là! by Yohan Ferrant - The Ultimate Creative Bakery \u0026 Viennoiserie Book [English \u0026 Spanish]","description":"\u003cp data-start=\"52\" data-end=\"157\"\u003e\u003cem data-start=\"52\" data-end=\"63\"\u003eOh Là Là!\u003c\/em\u003e by Yohan Ferrant is widely regarded as the ultimate creative bakery and viennoiserie guide.\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"482\"\u003eThis book dives deep into the essential ingredients and techniques of the craft, empowering professionals to create a distinctive range of exceptional breads and pastries full of character. Inside, you’ll find detailed recipes and step-by-step instructions for 45 products, along with invaluable tips and expert insights.\u003c\/p\u003e\n\u003cp data-start=\"484\" data-end=\"536\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA true must-have for anyone passionate about baking!\u003c\/p\u003e\n\u003cp\u003eMaster baker\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYohan Ferrant\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ehas been accumulating knowledge and experience with dough since he was 13 years old. Not only has he worked in prestigious bread workshops in different parts of France, but he has also worked in an English gastronomic restaurant as well as for the Lord Mayor of London. In addition to obtaining great results in international championships, since 2016 Ferrant has held the position of director of the Baking School Barcelona Sabadell, a center which has welcomed some of the most outstanding bread professionals pass.\u003c\/p\u003e\n\u003cp\u003eThroughout its\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e334 pages\u003c\/strong\u003e, this book by Yohan Ferrant published by Books For Chefs has been structured with the intention of making reading as easy as possible. It consists of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003efive major sections\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ethat draw a precise map with which to enjoy a profession which is as complex as fascinating.\u003c\/p\u003e\n\u003cp\u003e1. The first addresses from a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epractical perspective everything you need to know about the ingredients involved in bread making\u003c\/strong\u003e. It answers key questions such as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewhat to consider when choosing a flour, the role of salt, or how to start a sourdough\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e2. The second section introduces the reader to the processes involved in bread making, from kneading to baking, passing through phases such as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eforming, resting and cutting\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e– always with advice and practical information. After this theoretical introduction, the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebread recipes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebegin, with more than 24 different references. These recipes are divided into four sections:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecommercial breads, breads with added nutritional value, special and terroir breads, and artistic breads\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e3. The third section analyzes in depth how to make a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epanettone\u003c\/strong\u003e, whether classic or chocolaty. This section even includes the collaboration of Italian master baker\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eEzio Marinato\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e4. The fourth section focuses on a fundamental enriched dough such as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebrioche\u003c\/strong\u003e, analyzing the key points to achieve a good result and translating this dough into different shapes.\u003c\/p\u003e\n\u003cp\u003eFinally, the book delves into the world of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epuff pastry doughs\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand their enormous creative potential. Yohan Ferrant gives all kinds of tips for making classics such as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecroissants and pain aux raisins\u003c\/strong\u003e, as well as other signature creations such as the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eraspberry and yuzu flower or the lemon and orange nest.\u003c\/strong\u003e\u003c\/p\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":51764370964744,"sku":"735940627047","price":65.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/oh-la-la-yohan-ferrant_PastryBooks.webp?v=1750174206"},{"product_id":"essence-by-jesus-escalera-innovative-ice-creams-and-frozen-desserts","title":"ESSENCE by JESÚS ESCALERA | Innovative Ice Creams and Frozen Desserts [English \u0026 Spanish]","description":"\u003cp data-start=\"79\" data-end=\"192\"\u003e\u003cstrong data-start=\"79\" data-end=\"192\"\u003e\"Essence\" by Jesús Escalera explores the vital role of aromas in crafting innovative ice creams and desserts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"194\" data-end=\"382\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis unique guide offers practical insights and techniques, empowering professionals in ice cream, pastry, and sweet cuisine to create bold, surprising, and successful flavor combinations.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA different manual full of practical keys that will allow the professionals of ice cream, pastry and sweet cuisine in general to create successful and \u003cb\u003esurprising taste combinations.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDid you know that the vanilla aroma can be found in different fruits, such as banana or fig, in spices such as tonka bean, in fennel seeds, and in liquors such as bourbon or in some aged rums?\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMore and more studies are highlighting the \u003cb\u003egreat importance of aromas in gastronomy.\u003c\/b\u003e But how to master them?\u003cb\u003e Is it possible to create ice creams and desserts with aroma as a starting point, such as vanilla?\u003c\/b\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMaster pastry chef Jesús Escalera has been demonstrating for years in his Postrería in Guadalajara (Mexico) that it is indeed possible.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhy in Essence necessary?\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eTo delve into a new and fascinating creative method, starting from the aromatic profile of the ingredients.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eTo bring a technical and complete approach to the world of ice cream for both ice cream makers and pastry chefs.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eTo highlight the potential of ice cream in gastronomy.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eTo discover a simple and practical classification of aromas, adapted to the needs of ice cream, pastry and cuisine professionals.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eTo explore the inexhaustible creativity of Jesús Escalera, one of the most versatile and world-renowned pastry chefs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eThe book consists of a first theoretical part, which:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eReveals the keys to good ice cream\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eTeaches how to formulate in a practical way\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eExplains what flavor is and how to enhance it\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eClassifies the main aromas in a simple way\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eDetails a new way of creating desserts and ice creams.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eThe second part offers \u003cb\u003e45 ice cream recipes with very different aromatic profiles and over 30 desserts and preparation suggestions.\u003c\/b\u003e Each proposal is perfectly contextualized so that every professional gets to know in depth the creative process followed by Jesús Escalera.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eLanguage: \u003c\/b\u003eBilingual (English \u0026amp; Spanish)\u003cbr\u003e\u003cb\u003eFormat: Hardcover\u003cbr\u003e\u003c\/b\u003e444 pages\u003c\/p\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":51774610473224,"sku":"735940627016","price":69.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/essence-jesus-escalera_PastryBooks.webp?v=1750263625"},{"product_id":"files-by-ramon-morato","title":"FILES by Ramon Morató [English \u0026 Spanish]","description":"\u003cp\u003e\u003cstrong\u003eIn his new book \u003cem\u003eFiles\u003c\/em\u003e, Ramon Morató explores topics such as nutrition, chocolate, and current trends—including shifting consumer habits, veganism, personalization, the rise of healthy pastry, and the mathematics of taste.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eFILES - Award-winning design 2022\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe pastry and chocolate book offer has not stopped growing at an unusual fast pace in recent years. Today, books on practically any subject related to both disciplines can be found on the market, signed by the best international masters. However, few are the books that address pastry in depth, from a point of view of recipes and techniques, but also from other aspects. And that is exactly what Ramon Morató proposes in his new book Files, a great book that also delves into \u003cstrong\u003escience, nutrition, anthropology, or design\u003c\/strong\u003e, and also taking into account \u003cstrong\u003ecurrent trends\u003c\/strong\u003e, such as the change in \u003cstrong\u003econsumer habits, veganism, personalization, the so-called healthy pastry, the mathematics of taste…\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is easier to list what the reader will not find in Files than to list just how much the book contains. You will not find just a succession of interesting recipes, nor a set of pretty photos, nor a collection of spectacular design pieces. What Morató offers is knowledge, research, science, applications, techniques, and practical solutions. It is a way of approaching pastry with a 360-degree view, squeezing all possible aspects and thoroughly going into all kinds of creations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganized like a file folder, Files contains \u003cstrong\u003e15 projects\u003c\/strong\u003e that are very different from each other and in which a large part of the different disciplines of current pastry are addressed: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e1. Pure 5\u003c\/strong\u003e, or the five fundamental flavors in a bonbon format\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e2. Invasion of the plants\u003c\/strong\u003e, or the world of vegetables in pastry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e3. Trends\u003c\/strong\u003e, or how new social trends are expressed through creative recipes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e4. Chocolate x Wine\u003c\/strong\u003e, or the sommelier François Chartier’s new mathematics of taste applied to chocolate, 1 + 1 = 3\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e5. Haiti\u003c\/strong\u003e, or how to create a product line around a new chocolate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e6. The Ganache\u003c\/strong\u003e, a scientifically based study on this emblematic creation, with vegan versions, one shot, water-based, for long conservation, and the revolutionary praline ganache\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e7. Nuts\u003c\/strong\u003e, or how to better integrate nuts in pastry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e8. Find your Style\u003c\/strong\u003e, deep multidisciplinary study on the so-called healthy pastry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e9. Pastry \u0026amp; Anthropology\u003c\/strong\u003e, or how the change in consumption habits and concepts such as slow, personalization, or nutrition currently affect and will affect the work of the pastry chef\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e10. Cotton cake collection\u003c\/strong\u003e, or the definitive study on this peculiar Japanese cake; WholeFruit, and so on up to the 15 mentioned projects\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBut the reader will also find almost a \u003cstrong\u003ehundred creations such as: \u003c\/strong\u003e\u003cstrong\u003eBonbons, bars, cotton cheesecakes, plate desserts, macarons, cakes, entremets, tartlets, snacks, ice cream, choux, tarts...\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFiles features creative design by ZOO Studio, spectacular photos by Ivan Raga, and is published by Books for Chefs and so good..magazine.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you liked \u003ca href=\"https:\/\/pastrybooks.com\/products\/chocolate-by-ramon-morato\" target=\"_blank\" title=\"Chocolate\" rel=\"noopener\"\u003e\u003cstrong\u003eChocolate\u003c\/strong\u003e\u003c\/a\u003e you cannot miss out on this amazing Files.\u003c\/span\u003e\u003c\/p\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":51774825234696,"sku":"735940626873","price":99.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/files-ramon-morato_PastryBooks.webp?v=1750266161"},{"product_id":"remember-28ºc-by-jose-romero-understand-panettone","title":"Remember 28ºC by Jose Romero | Understand Panettone [English \u0026 Spanish]","description":"\u003cp class=\"p1\"\u003eAt \u003cb\u003e28ºC\u003c\/b\u003e, we prepare and ferment the sourdough. At \u003cb\u003e28ºC\u003c\/b\u003e, we extract the first dough from the mixer. At \u003cb\u003e28ºC\u003c\/b\u003e the first fermentation takes place. \u003cb\u003e28ºC\u003c\/b\u003e is the final temperature of the dough after the second kneading, and at \u003cb\u003e28ºC\u003c\/b\u003e it ferments again inside the molds. Finally, down to \u003cb\u003e28ºC\u003c\/b\u003e must the core of the product be cooled before bagging. \u003cb\u003eRemember 28.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eRemember 28ºC by Jose Romero, the ultimate work on panettone\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOver the years, and driven by his eagerness to research, \u003cb\u003eJose Romero\u003c\/b\u003e has become a leading voice in the world of panettone. He is not only the driving force behind the Best Artisan Panettone Contest in Spain, he has also developed a complete didactic method that allows to master with confidence all the key aspects of this product. This is confirmed every year by dozens of students who attend his specialized training courses, not only at the EPGB school in Barcelona but also in more and more places around the world.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eRemember 28ºC is, from its very title, a practical and complete work that leads the reader through \u003cb\u003eall the key aspects to understand panettone.\u003c\/b\u003e \u003cb\u003eThe sourdough in depth\u003c\/b\u003e, the role of each ingredient in each \u003cb\u003ekneading stage\u003c\/b\u003e, the \u003cb\u003econtrol of temperatures\u003c\/b\u003e and the introduction of refrigeration at key moments of the rest intervals are just some of the particularities that have popularized Jose Romero’s method in the preparation of this product.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe book contains a varied list of creations ranging from the most classic to the most personal, includes products made by great guest chefs and is completed with entire chapters dedicated to additional elaborations such as candied fruit or glazes.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLearn how to choose the best flour for your product, how to use certain ingredients according to the character you want to give to your dough, become familiar with the most convenient type of molds and discover a lot more valuable tips that will help you master this product like few others and incorporate it into your usual production system.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSize: \u003c\/b\u003e23 cm x 28 cm\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eBilingual (English \u0026amp; Spanish)\u003cbr\u003e\u003cb\u003eFormat: \u003c\/b\u003eHardcover\u003cbr\u003e272 pages\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e \u003c\/p\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":51774844797192,"sku":"735940627092","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/remember-28c-jose-romero_PastryBooks.webp?v=1750266718"},{"product_id":"mini-by-xavi-donnay-contemporary-pastry-in-small-format","title":"MINI by XAVI DONNAY | Contemporary Pastry in Small Format [English \u0026 Spanish]","description":"\u003cp\u003e\u003cstrong\u003eMini is the first great book on contemporary pastry dedicated to the small format. The author Xavi Donnay gives new life and a contemporary air to petit fours\u003c\/strong\u003e, traditionally served at the end of a menu, not only in the context of a restaurant, but in any other type of reality - confectionery and pastry shops, dessert bars and sweet tables, afternoon tea, catering, sweet snacks, among others.\u003c\/p\u003e\n\u003cp\u003eThe person in charge of desserts at the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ethree-Michelin-starred restaurant Lasarte in Barcelona, winner of the Best Pastry Chef in the World award in 2020 (Best Chef Awards),\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003edisplays a wide repertoire of signature creations spread over eight great families:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSablés.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe crunchy bases are the starting point of a series of bites that include a main element and an attractive decoration. In this family, a way of working is systematized that serves very well to develop trompe l'oeil, colorful and glazed products and proposals with fresh elements in sight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCakes and macarons.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eClassic products such as macarons are revisited by the author to come up with totally renewed presentations and with a special gastronomic sensitivity. Here we enjoy the mythical mimetic cherry that actually emulates the classic of the black forest.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChoux.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOne of the most traditional pastry families, which Xavi Donnay treats with respect and skill but also with the ability to achieve surprising finishes. Bonbons. Passionate about bonbon-making, in this section the book demonstrates the many possibilities of renewing formats and presentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGiandujas.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eA nut, a chocolate and a third flavor are usually the substrate with which the author deploys different creations, each more original, which sometimes surprises with the realism of its designs and convinces with the gourmand character of the chosen flavor combinations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe growing demand for products free of allergens and other ingredients is the subject of a chapter that uses both confectionery classics and innovative ingredients to offer interesting alternatives that in no way renounce the commitment to quality and full flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassics\u003c\/strong\u003e. Xavi Donnay's favorite universal cakes are adapted to the snack format with memorable results, whether we are talking about cannelés, xuixos, torrijas, or even millefeuille\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnclassifiable.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAs a small catchall, the author completes his mini tour with some chocolate, savory references or claiming ingredients such as maltodextrin, inulin, or even bicarbonate\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eHe also dedicates his attention to the great pastry classics: Saint Honoré, Xuixo, Tiramisu, French toast, and Mont-Blanc are adapted to the size of a bite, concentrating all their charm in 3 centimeters in diameter. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUp to 65 creations\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ereview all the current possibilities of this type of pastry. A journey that not only collects the author's creations but also includes the visit of renowned professionals who join the mini format party with their talent and personality. We refer to\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eMiquel Guarro, Martin Lippo, Saray Ruiz, Eric Ortuño and Jean Siviuede.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLanguage: Bilingual (English \u0026amp; Spanish)\u003cbr\u003eFormat: Hardcover\u003cbr\u003e352 pages\u003cbr\u003ePublished in 2023\u003c\/p\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":51774854398216,"sku":"735940627054","price":56.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/mini-xavi-donnay_PastryBooks.webp?v=1750266955"},{"product_id":"bachour-the-new-era-of-viennoiserie","title":"Bachour - The New Era of Viennoiserie by Antonio Bachour [English \u0026 Spanish]","description":"\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003ch2 class=\"p1\"\u003e\n\u003cb\u003eThe New Era of Viennoiserie by Antonio Bachour is here. \u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003eWorld-renowned and award-winning chef Antonio Bachour shares his visionary approach - a seamless fusion of classic viennoiserie and contemporary pastry, brought to life through his signature techniques, bold flavor and texture combinations, and refined, modern aesthetics - all executed with impeccable precision. \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003ePublished by ICEP in \u003c\/span\u003e\u003cstrong data-start=\"738\" data-end=\"761\"\u003eEnglish and Spanish (bilingual)\u003c\/strong\u003e\u003cspan\u003e, this book marks a new benchmark in modern pastry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn the \u003cstrong\u003e410 pages\u003c\/strong\u003e of this beautiful book, you will discover step-by-step Chef Antonio Bachour’s production methods and exclusive folding technique, designed to optimise and simplify the work process, freeing up time and resources to enhance variety and creative expression. The exact same philosophy he uses in his own pastry shops and teaches his students worldwide: fewer steps per item, more references on display - an intelligent strategy for a modern, efficient, and dynamic pastry lab, cleverly executed to drive consumption and ensure healthy profit margins.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this balance between production rationality and artisanal emotion, each viennoiserie tells a story - a story of research, passion, and identity.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHARACTERISTICS OF THE BOOK:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003e\n\u003cstrong\u003e410 pages\u003c\/strong\u003e written in \u003cstrong\u003eEnglish and Spanish (bilingual)\u003c\/strong\u003e with a unique and easy to understand and follow recipe design.\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\n\u003cstrong\u003e52 Signature Creations\u003c\/strong\u003e: croissants, brioche, puff pastry and more - each one a unique expression of Bachour’s artistry and technical brilliance.\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\n\u003cstrong\u003eStep-by-Step Recipes\u003c\/strong\u003e - clearly explained and meticulously tested, with professional insights to elevate your pastry skills.\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\n\u003cstrong\u003e1200+ Photographs\u003c\/strong\u003e - visual guides for every step of every recipe - from mixing and laminating to shaping, proofing, baking, assembling and decorating.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe book is structured in 6 chapters:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 1 - INGREDIENT UNDERSTANDING\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBehind every delicate layer, airy crumb, and perfect rise is a careful selection of ingredients - each with a specific function that shapes the texture, flavor, and structure of viennoiserie. In this craft, ingredients are not just components - they are the building blocks of excellence.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this chapter, we will explore the key ingredients used in viennoiserie: flour, butter, milk, eggs, sugar, salt, and yeast, but also additional ingredients like texturising and gelling agents, chocolate, etc. You will discover how each one contributes to the process, and why even small variations in quality or composition can significantly impact the final result.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 2 - EQUIPMENTS AND TOOLS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this chapter, we explore the essential equipment and tools that support the precision and consistency required to achieve professional results. From mixers and dough sheeters to baking trays and molds, each item plays a vital role in the process of laminating dough, controlling fermentation and baking to perfection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 3 - DOUGH TECHNOLOGY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003eMastering the Process from Science to Shelf\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eViennoiserie is both an art and a science - and at the heart of every creation lies one of the most complex and sensitive elements of pastry: the dough.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this chapter, we delve into the technology of dough, examining each phase of its development with precision and clarity. From the raw scientific principles to the technical processes that shape structure and flavor, this section is designed to deepen your understanding and elevate your practice. We learn to master all processes involved: kneading, resting, pasting, rolling, fermentation, baking, the importance of planning and shelf life.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 4 - THE CROISSANT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNext, we move into the practical craft of croissant dough, exploring its preparation in a variety of versions - from the classic plain and indulgent chocolate to vibrant, colored doughs. You will discover multiple lamination techniques.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTo fuel your creativity, the Croissant Inspiration section presents the Classic Croissant + 42 signature creations - showcasing unique approaches to lamination tailored to different textures and aesthetics, unique fillings, and visually stunning decorations, that push the boundaries of tradition, all bulletproof recipes, rigorously tested in our pastry labs and perfected through years of hands-on experience in professional classes - ensuring reliability and consistency for every level of production, ready to bring to life in your own kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eClassic Croissant, Pistachio Pain Aux Raisins, Roasted Corn Chocolate Flan, Pecan Croissant, Chocolate New York Roll, Pistachio New York Roll, Crème Brûlée New York Roll, Chocolate Flan Parisien, Chocolate Snail, Chocolate Banana Split, Pistachio Croissant, Raspberry Pain Au Chocolat, Rainbow Croissant, Gianduja Cruffin, Raspberry Flower, Blackberry Flower, Red Fruit Basquet, Red Velvet Croissant, Tiramisu Cube, Apple Crumble, Rocher Sphere, Berries Pyramid, Apple Croissant Roll, Flan Cake Croissant Roll, Tatin Corona, Chocolate Pain Suisse, Pain Au Chocolat, Coconut Flan Cake, Gianduja Xl, Cookie Croissant Roll, Crescent Croissant, Bow Tie Croissant, Lime Cylinder, Snickers Croissant, Berries Square, Crownie, Raspberry Crown, Heart Tart Croissant, Pistachio Berries Crown, Apricot Blossom, Toffee Crown, Red Pine Croissant, Apricot Crown\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 5 - BRIOCHE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSoft, rich, and incredibly versatile, brioche offers endless possibilities beyond its classic form. This chapter takes you from the fundamentals of brioche dough technology to a collection of 7 signature brioche creations that showcase unique shapes, fillings, and finishes - each designed to spark inspiration and elevate your approach to this timeless dough.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSugar Brioche Tart, Vanilla Brioche, Blueberry Maritozzi, Piña Colada Brioche, Chocolate Brioche Tart, Chocolate Brioche, Choco Crown Brioche\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 6 - PUFF PASTRY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this chapter, we focus on understanding how the puff pastry dough works - its structure, lamination, and baking, to help you master the foundations. You will also find two creative interpretations of classic puff pastry desserts: the Mille-Feuille and the St. Honoré, each reimagined with a modern touch and easily adaptable into refined plated desserts.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eABOUT THE BOOK:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003e\"This book is a masterclass - not only in skill, but in innovation. Antonio’s creative approach to flavours and form elevates traditional viennoiserie to something entirely new. Whether you are a professional pastry chef or an ambitious home baker, this book will both inspire and challenge you. I cannot recommend it highly enough.\"\u003c\/em\u003e Kirsten TIBBALLS - Pastry Chef | Director Savour School\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e\"Antonio doesn't bake to impress. He bakes to move. His way of understanding pastry is deeply connected to his way of being: close, luminous, and generous. Always ready to teach, to share, to elevate others. This book will undoubtedly be an essential reference for professionals and enthusiasts around the world. But beyond the technique, what is transmitted here, is a way of looking, thinking, and feeling pastry. It is a legacy that will remain for the new generations, who will grow up learning from it and, I hope, also being inspired by its way of being in the world: with excellence, but, above all, with kindness.\"  \u003c\/i\u003ePaco RONCERO - Chef | Owner of Paco Roncero Restaurante\u003c\/p\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Hardcover Format","offer_id":52927620055304,"sku":"735940627306","price":69.9,"currency_code":"EUR","in_stock":true},{"title":"Exclusive Collector's Edition [Hand-Numbered Large Hardcover Format]","offer_id":52927620088072,"sku":"735940627307","price":89.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/Cover_Final_2.png?v=1755599322"},{"product_id":"xok-by-david-gil-and-ingrid-serra-the-universe-of-nougats-and-chocolate-bars","title":"XOK by David Gil and Ingrid Serra - The Universe of Nougats and Chocolate Bars [English \u0026 Spanish]","description":"\u003cp data-start=\"127\" data-end=\"292\"\u003e\u003cstrong data-start=\"127\" data-end=\"292\"\u003eDavid Gil and Ingrid Serra break the boundaries of traditional nougat, reimagining it through the lens of chocolate, ganaches, giandujas, pralines, and marzipan.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"294\" data-end=\"569\"\u003eThis is \u003cstrong data-start=\"302\" data-end=\"309\"\u003eXOK\u003c\/strong\u003e—\u003cem data-start=\"310\" data-end=\"435\"\u003ethe entire universe of nougats and chocolate bars brought together in one groundbreaking, bilingual book (English–Spanish).\u003c\/em\u003e\u003cbr data-start=\"435\" data-end=\"438\"\u003eThe first monographic work ever dedicated to both classic and modern nougat, XOK maps the full journey from heritage to innovation.\u003c\/p\u003e\n\u003cp data-start=\"571\" data-end=\"1117\"\u003eThe book opens with a deep look at historical staples—Alicante, Jijona, Montelimar, Guirlache, Mazapán, Yema Quemada—before shifting into a realm defined by creativity, fantasy, and technical mastery.\u003cbr data-start=\"771\" data-end=\"774\"\u003eNougats become \u003cem data-start=\"789\" data-end=\"800\"\u003epanettone\u003c\/em\u003e, \u003cem data-start=\"802\" data-end=\"818\"\u003erosca de reyes\u003c\/em\u003e, candles, stars, socks; they also transform into pastry icons like \u003cem data-start=\"886\" data-end=\"900\"\u003eSaint Honoré\u003c\/em\u003e, \u003cem data-start=\"902\" data-end=\"916\"\u003eBlack Forest\u003c\/em\u003e, \u003cem data-start=\"918\" data-end=\"929\"\u003eLemon Pie\u003c\/em\u003e, or \u003cem data-start=\"934\" data-end=\"947\"\u003eCheesecake.\u003c\/em\u003e Many creations blur into the world of chocolate bars and snacks, offering a versatile collection suitable all year round for chocolatiers, pastry shops, and restaurants.\u003c\/p\u003e\n\u003cp data-start=\"1119\" data-end=\"1598\"\u003eBehind the playful forms lies serious craft.\u003cbr data-start=\"1163\" data-end=\"1166\"\u003eXOK delivers \u003cstrong data-start=\"1179\" data-end=\"1192\"\u003e416 pages\u003c\/strong\u003e, \u003cstrong data-start=\"1194\" data-end=\"1219\"\u003e62 original creations\u003c\/strong\u003e, and \u003cstrong data-start=\"1225\" data-end=\"1240\"\u003e260 recipes\u003c\/strong\u003e, supported by the essential foundations of professional pastry: \u003cstrong data-start=\"1307\" data-end=\"1442\"\u003egiandujas, marzipans, ganaches, traditional nougats, fruit pastes, toppings, gelatins, inlays, coatings, painting, molds, and more.\u003c\/strong\u003e\u003cbr data-start=\"1442\" data-end=\"1445\"\u003eEvery piece is designed with precision—balanced textures, smart conservation, refined fillings, and techniques that elevate nougat into haute pâtisserie.\u003c\/p\u003e\n\u003cp data-start=\"1119\" data-end=\"1598\"\u003e\u003cstrong\u003eCHAPTERS OF XOK:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWhat is a turrón? And a chocolate bar?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDefinitions\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand classification\u003c\/p\u003e\n\u003cp\u003e3.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eClassification\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof turrones\u003c\/p\u003e\n\u003cp\u003e4. Main\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof turrones\u003c\/p\u003e\n\u003cp\u003e5.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eToppings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e6. Basic\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etechniques\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e7.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTraditional\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMarzipan\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eGanache\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eGiandujas\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTarts\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDesserts\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIcons\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCollaborations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1600\" data-end=\"1879\"\u003e\u003cstrong data-start=\"1600\" data-end=\"1607\"\u003eXOK\u003c\/strong\u003e is not only a technical manual but also a source of imagination—a complete treatise on nougat, a guide to mastering its theory and techniques, and a vibrant gallery of ideas, surprises, and inspiration.\u003c\/p\u003e\n\u003cp data-start=\"1600\" data-end=\"1879\"\u003e\u003cbr data-start=\"1810\" data-end=\"1813\"\u003eA book to learn from.\u003c\/p\u003e\n\u003cp data-start=\"1600\" data-end=\"1879\"\u003eA book to create from.\u003c\/p\u003e\n\u003cp data-start=\"1600\" data-end=\"1879\"\u003eA book to dream with.\u003c\/p\u003e\n\u003cdl class=\"data-sheet\"\u003e\n\u003cdt class=\"name\"\u003e\u003cstrong\u003eData Sheet:\u003c\/strong\u003e\u003c\/dt\u003e\n\u003cdt class=\"name\"\u003eLanguage: English \u0026amp; Spanish (bilingual)\u003c\/dt\u003e\n\u003cdt class=\"name\"\u003eAuthors: David Gil, Ingrid Serra\u003c\/dt\u003e\n\u003cdt class=\"name\"\u003ePublished in 2024\u003c\/dt\u003e\n\u003cdt class=\"name\"\u003eHardcover format, 416 pages\u003c\/dt\u003e\n\u003cdt class=\"name\"\u003eWeight: 2.8 kg\u003c\/dt\u003e\n\u003cdd class=\"value\"\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":52867216113928,"sku":null,"price":64.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/PastryBooks_xok-david-gil-ingrid-serra_6.webp?v=1764066400"},{"product_id":"collectors-edition-bachour-the-new-era-of-viennoiserie","title":"Collector's Edition: Bachour - The New Era of Viennoiserie [Exclusive Large Hardcover Format, English \u0026 Spanish]","description":"\u003ch2\u003e\u003cstrong\u003eBACHOUR — THE NEW ERA OF VIENNOISERIE\u003cbr\u003eCOLLECTOR’S EDITION\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLimited to 1,000 hand-numbered copies worldwide, released in two waves.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis special large-format Collector’s Edition celebrates Antonio Bachour’s visionary approach to modern viennoiserie. Designed for pastry professionals, collectors, and enthusiasts who appreciate craftsmanship and rarity, this edition brings together premium materials, expanded visual impact and exclusive collector details — available only on PastryBooks.com.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eEXCLUSIVE RELEASE FORMAT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal copies: 1,000\u003c\/strong\u003e worldwide\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReleased exclusively on PastryBooks.Com in two waves:\u003c\/strong\u003e\u003cbr\u003eWave 1 — Black Friday Release (No. 1–500)\u003cbr\u003eWave 2 — Holiday Release (No. 501–1000)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEach copy is individually hand-numbered\u003c\/strong\u003e for authenticity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCOLLECTOR’S EDITION FEATURES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLarge, premium-format book\u003c\/strong\u003e with enhanced print quality\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUltra high-density inks\u003c\/strong\u003e and superior photographic reproduction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExclusive collector’s bookmark\u003c\/strong\u003e with Chef Bachour’s autograph\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong data-end=\"479\" data-start=\"442\"\u003eIndividually hand-numbered copies\u003c\/strong\u003e\u003cspan\u003e for guaranteed authenticity\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong data-end=\"540\" data-start=\"512\"\u003eTwo black ribbon markers\u003c\/strong\u003e\u003cspan\u003e, created exclusively for this edition\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong data-end=\"619\" data-start=\"583\"\u003eHardcover with premium finishing\u003c\/strong\u003e\u003cspan\u003e, enhanced details, and refined craftsmanship\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong data-end=\"682\" data-start=\"669\"\u003e410 pages\u003c\/strong\u003e\u003cspan\u003e of world-class viennoiserie\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBilingual edition\u003c\/strong\u003e: English \u0026amp; Spanish\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAvailable only on PastryBooks.com\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong data-end=\"871\" data-start=\"817\"\u003eProfessionally packaged with reinforced protection\u003c\/strong\u003e\u003cspan\u003e for smooth delivery.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eA PIECE OF PASTRY HISTORY\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis Collector’s Edition was crafted with the intention of becoming a long-term keepsake, an object of beauty, and a mark of professional identity. Each book carries its unique number, handwritten to certify its place in the edition and to honor the collector who owns it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":52883741147400,"sku":"735940627307","price":89.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/Bachour_The_New_Era_of_Viennoiserie_Collector_s_Edition_1.png?v=1764346338"},{"product_id":"offbeat-by-andrey-dubovik","title":"Offbeat by Andrey Dubovik | Techniques \u0026 Designs for Cutting-Edge Chocolate Bonbons [English \u0026 Spanish Edition]","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOffbeat\u003c\/strong\u003e is the definitive book by Andrey Dubovik — a self-taught chocolatier who has redefined contemporary chocolate design through radical creativity and fearless experimentation.\u003c\/p\u003e\n\u003cp\u003eAvailable in \u003cstrong\u003eEnglish and Spanish\u003c\/strong\u003e, this 380-page volume documents the vision and evolution of a creator forged outside schools, rules, and conventional tools. It is both a manifesto and a masterwork: \u003cstrong\u003e12 original techniques, 26 groundbreaking designs\u003c\/strong\u003e, and a creative philosophy destined to leave a lasting mark on modern chocolate.\u003c\/p\u003e\n\u003cp\u003eMore than a technique book, \u003cem\u003eOffbeat\u003c\/em\u003e traces Dubovik’s personal journey to understand the mindset behind a truly independent creator. Written in the first person, the narrative weaves together life story, theory, and practice with honesty, humanity, and a rare connection to the reader.\u003c\/p\u003e\n\u003cp\u003eAfter revisiting the essential foundations — tempering, cocoa butter coloring, tools and equipment, and the key stages of molded chocolate — Dubovik pushes far beyond tradition. He introduces astonishing techniques inspired by unexpected sources:\u003cbr\u003e• physical phenomena such as \u003cstrong\u003esteam, heat, and static electricity\u003c\/strong\u003e\u003cbr\u003e• everyday objects like \u003cstrong\u003etoothpicks, brushes, coffee filters, and masking tape\u003c\/strong\u003e\u003cbr\u003e• and custom-made tools developed exclusively for this project, including \u003cstrong\u003eperforated bottles, bespoke molds, stamps, and aluminum foil seals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEach concept is explained with precision and generosity, supported by \u003cstrong\u003estep-by-step photography\u003c\/strong\u003e that immerses you fully in his creative universe. The result is an uncompromising exploration of process, innovation, and design — offering never-seen effects and striking visual results.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOffbeat\u003c\/em\u003e is not about following rules.\u003cbr\u003eIt is proof that when an idea is pursued with conviction, \u003cstrong\u003ethe impossible becomes possible\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT ANDREY DUBOVIK\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"425\" data-start=\"0\"\u003eAndrey Dubovik stands out as one of the most original and influential voices in contemporary bonbon making. Guided by curiosity and excitement — and entirely self-taught — he developed a deeply personal, empirical, and radically unconventional approach to chocolate. Always thinking beyond established boundaries, he introduced unprecedented tools, materials, and techniques that have since become his unmistakable signature.\u003c\/p\u003e\n\u003cp data-end=\"739\" data-start=\"427\"\u003eFrom air blowing and stamping to static electricity and steam, every technique he creates is tied to a specific moment, emotion, or phase of his life. As he explains, \u003cem data-end=\"652\" data-start=\"594\"\u003e“Each technique is associated with a period of my life,”\u003c\/em\u003e reflecting his belief that personal growth and professional evolution are inseparable.\u003c\/p\u003e\n\u003cp data-end=\"1197\" data-start=\"741\"\u003eAmong the highlights of his career are the internationally acclaimed course and book \u003cem data-end=\"844\" data-start=\"826\"\u003eSuperpralinarium\u003c\/em\u003e, as well as his ongoing dedication to inventing tools that previously did not exist in chocolate making — several developed in collaboration with Makeat. Alongside this, he maintains an intensive schedule of in-person courses worldwide, convinced that live teaching and direct exchange with fellow professionals remain an endless source of inspiration.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1428\" data-start=\"1199\"\u003eWhile his work remains deeply personal, his current focus is increasingly functional: refining and simplifying processes, improving efficiency, and pushing innovation forward — all without ever compromising aesthetics or quality.\u003c\/p\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":52995563618568,"sku":null,"price":99.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/offbeat-andrey-dubovik.webp?v=1765995396"}],"url":"https:\/\/pastrybooks.com\/collections\/all-books.oembed?page=3","provider":"PASTRY BOOKS","version":"1.0","type":"link"}