{"title":"5% Tax Items","description":"","products":[{"product_id":"so-good-pastry-magazine-20-en","title":"So Good Pastry Magazine #20 (EN)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSo Good 20 invites you to celebrate innovation and technique in modern pastry. Modernity needs the personality of each chef to propose unprecedented concepts, but also generosity to share them with the whole sector. This is what the most innovative chefs in this issue do, such as Bart de Gans, Dinara Kasko, Andrés Lara, and Graham Miers.\u003c\/p\u003e\n\u003cp\u003eFrom the kitchens of the restaurants on the lips of everyone arrive the surprising Matthew Siciliano, Albert Adrià, the Disfrutar team, and Riley Redfern, among others. Elegance is reinvented in the hands of Patrice Demers, Eunyoung Yun, Marijn Coertjens, Luciano Garcia, and the rest of the international chefs who accompany them.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e• 304 pages\u003cbr\u003e• Published in 2018\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003cstrong\u003eEnigma\u003c\/strong\u003e, The jewel of Albert Adrià\u003c\/span\u003e\u003cbr\u003e• \u003cstrong\u003eDinara Kasko\u003c\/strong\u003e, Look and see\u003cbr\u003e• \u003cstrong\u003ePhilippe Vancayseele\u003c\/strong\u003e, Possibilist creativity\u003cbr\u003e• \u003cstrong\u003eGianluca Fusto\u003c\/strong\u003e, All to 3\u003cbr\u003e• \u003cstrong\u003eAndrés Lara\u003c\/strong\u003e, A creative exercise around ice cream\u003cbr\u003e• \u003cstrong\u003eMelissa Coppel\u003c\/strong\u003e, Details that count\u003cbr\u003e• \u003cstrong\u003eOriol Castro, Eduard Xatruch \u0026amp; Mateu Casañas\u003c\/strong\u003e, The OC’OO ways\u003cbr\u003e• \u003cstrong\u003ePatrice Demers\u003c\/strong\u003e, À la minute\u003cbr\u003e• \u003cstrong\u003eJosep Maria Ribé\u003c\/strong\u003e, Object of desire\u003cbr\u003e• \u003cstrong\u003eRafa Delgado\u003c\/strong\u003e, Without loose ends\u003cbr\u003e• \u003cstrong\u003eBart de Gans\u003c\/strong\u003e, East of West\u003cbr\u003e• \u003cstrong\u003eRyosuke Sugamata\u003c\/strong\u003e, Seeing is not always believing\u003cbr\u003e• \u003cstrong\u003eMarijn Coertjens\u003c\/strong\u003e, There is no evolution without challenges\u003cbr\u003e• \u003cstrong\u003eMatthew Siciliano\u003c\/strong\u003e, The taste of a community\u003cbr\u003e• \u003cstrong\u003eLuciano García\u003c\/strong\u003e, The good vibes\u003cbr\u003e• \u003cstrong\u003eGraham Mairs\u003c\/strong\u003e, The theory of creativity\u003cbr\u003e• \u003cstrong\u003eEunyoung Yun\u003c\/strong\u003e, Simple + pretty = irresistible\u003cbr\u003e• \u003cstrong\u003eRiley Redfern\u003c\/strong\u003e, Knocking the classics\u003cbr\u003e• \u003cstrong\u003eElwyn Boyles\u003c\/strong\u003e, Simply Perfect\u003cbr\u003e• \u003cstrong\u003eTidbits\u003c\/strong\u003e\u003cbr\u003e• \u003cstrong\u003eBaltasar Massot\u003c\/strong\u003e, A round snack\u003cbr\u003e• \u003cstrong\u003eWinterspring\u003c\/strong\u003e, A Danish look at dessert\u003cbr\u003e• \u003cstrong\u003eKévin Clemenceau\u003c\/strong\u003e, The success that helps you grow\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/278275426\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/So_Good_Magazine_20_EN_9_480x480.jpg?v=1636788256\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/So_Good_Magazine_20_EN_3_480x480.jpg?v=1636788286\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34516938621089,"sku":"","price":37.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SoGoodMagazine_20_EN_1.jpg?v=1590986955"},{"product_id":"so-good-pastry-magazine-23-en","title":"So Good Pastry Magazine #23 (EN)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eGabriele Riva surprises us from Tokyo with her sustainable and local pastry, with delicate manual finishes. Because manual is the new catalyst, this is demonstrated by other great contributors of this issue's So Good Magazine such as David Briand, Bobby Schaffer, Hans Ovando and Paco Torreblanca.\u003c\/p\u003e\n\u003cp\u003eA pastry that rediscovers the pleasure of sinking teeth into its freshly baked products, is the case of Francisco Migoya and Luciano Gatrcía, but also of Russ Thayer, of Ross Sneddon or Jean-Christophe Jeanson. A trip with 23 stops around the world which is excited by the awakening \"pâtissier\" in India, does not cease to reinvest in new dishes from the Netherlands and connects creativity and technical mastery in Las Vegas, Treviso, Kiev, and many more places.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e• 304 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003cstrong\u003eGabriele Riva\u003c\/strong\u003e, LESS but better - Love. Earth. Simply. Sustainable.\u003c\/span\u003e\u003cbr\u003e• \u003cstrong\u003eDavid Briand\u003c\/strong\u003e, From chance to the summit\u003cbr\u003e• \u003cstrong\u003ePaul Kennedy\u003c\/strong\u003e, Deal in the happiness industry\u003cbr\u003e• \u003cstrong\u003eHans Ovando\u003c\/strong\u003e, The spirit of the bee\u003cbr\u003e• \u003cstrong\u003eMelissa Coppel\u003c\/strong\u003e, Playing by your own rules\u003cbr\u003e• \u003cstrong\u003eLuciano García\u003c\/strong\u003e, New horizons of beauty\u003cbr\u003e• \u003cstrong\u003eFrancisco Migoya\u003c\/strong\u003e, The train of knowledge\u003cbr\u003e• \u003cstrong\u003eYusuke Aoki\u003c\/strong\u003e, North to south, west to east... globe-trotting pâtissier\u003cbr\u003e• \u003cstrong\u003eBobby Schaffer\u003c\/strong\u003e, Going with the grain\u003cbr\u003e• \u003cstrong\u003eGregory Doyen\u003c\/strong\u003e, As elegant as a swan\u003cbr\u003e• \u003cstrong\u003eRuss Thayer\u003c\/strong\u003e, The freshness of berries\u003cbr\u003e• \u003cstrong\u003eVinesh Johny\u003c\/strong\u003e, India jumps on stage\u003cbr\u003e• \u003cstrong\u003eJean-Christophe Jeanson\u003c\/strong\u003e, Transmit and learn from excellence\u003cbr\u003e• \u003cstrong\u003eMarco d’Andrea\u003c\/strong\u003e, The perfect mix\u003cbr\u003e• \u003cstrong\u003eMichal Wisniewski\u003c\/strong\u003e, Advancing through taste\u003cbr\u003e• \u003cstrong\u003eRoss Sneddon\u003c\/strong\u003e, Elegant pâtisserie for the Grand Old Lady\u003cbr\u003e• \u003cstrong\u003eElena Pérez\u003c\/strong\u003e, Tell me about it on the plate\u003cbr\u003e\u003cspan\u003e•\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e Will Aghajanian\u003c\/strong\u003e, Cooking in the bubble\u003cbr\u003e\u003c\/span\u003e• \u003cstrong\u003eTidbits\u003c\/strong\u003e\u003cbr\u003e• \u003cstrong\u003eLeonardo di Carlo\u003c\/strong\u003e, Comfort or revolution\u003cbr\u003e• \u003cstrong\u003eOlivier Fernández\u003c\/strong\u003e, Cocoa beyond chocolate\u003cbr\u003e• \u003cstrong\u003eDinara Kasko\u003c\/strong\u003e, Real art for multi-tier cakes\u003cbr\u003e\u003cspan\u003e•\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e Radix, by Paco Torreblanca\u003c\/strong\u003e, The pastry which doesn’t need to be in fashion\u003cbr\u003e\u003c\/span\u003e• \u003cstrong\u003eSteinbeisser Experimental Gastronomy\u003c\/strong\u003e, Redefining the gastronomic experience\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/384465438\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/So_Good_Magazine_23_EN_6_480x480.jpg?v=1636788517\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/So_Good_Magazine_23_EN_4_480x480.jpg?v=1636788537\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517004517537,"sku":"","price":39.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SoGoodMagazine_23_EN_1.jpg?v=1590987702"},{"product_id":"obsession-by-oriol-balaguer","title":"Obsession by Oriol Balaguer (EN\/ES)","description":"\u003cp data-start=\"1368\" data-end=\"1598\"\u003eObsession is a stunning pastry and chocolate art book by world-renowned chef Oriol Balaguer, showcasing over 80 of his most iconic creations — from bonbons and restaurant desserts to viennoiserie, cakes, and plated sweets.\u003c\/p\u003e\n\u003cp data-start=\"1600\" data-end=\"2014\"\u003eBalaguer, a former disciple of Ferran Adrià and winner of multiple international awards, brings his “obsession” for precision, design, and technical perfection to every page. Known for creations like the \u003cem data-start=\"1804\" data-end=\"1833\"\u003eEight Textures of Chocolate\u003c\/em\u003e — voted Best Dessert at the 2001 \u003cem data-start=\"1867\" data-end=\"1900\"\u003eCoupe du Monde de la Pâtisserie\u003c\/em\u003e — and the croissant crowned \u003cem data-start=\"1929\" data-end=\"1944\"\u003eBest in Spain\u003c\/em\u003e in 2014, his work reflects a unique blend of artistry and innovation.\u003c\/p\u003e\n\u003cp data-start=\"2016\" data-end=\"2299\"\u003eWhether you’re a professional pastry chef or a dedicated enthusiast, \u003cem data-start=\"2085\" data-end=\"2096\"\u003eObsession\u003c\/em\u003e offers inspiration and insight through high-end recipes, chocolate techniques, and Balaguer’s signature aesthetic. Includes cakes, petits fours, bonbons, artistic chocolate, and modern bakery creations.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Oriol Balaguer\u003cbr\u003e• 306 pages\u003cbr\u003e• Published in 2015\u003ciframe height=\"266\" width=\"640\" src=\"https:\/\/player.vimeo.com\/video\/124684616\" title=\"vimeo-player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Obsession_by_Oriol_Balaguer_EN_ES_2_480x480.jpg?v=1636786424\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Obsession_by_Oriol_Balaguer_EN_ES_4_480x480.jpg?v=1636786450\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517071659169,"sku":"","price":109.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ObsessionbyOriolBalaguer_EN_ES_1.jpg?v=1590985921"},{"product_id":"evolution-techniques-and-ingredients-for-modern-pastry","title":"Evolution, Techniques and Ingredients for Modern Pastry (EN\/ES)","description":"\u003cp data-start=\"911\" data-end=\"1145\"\u003eEvolution: Techniques and Ingredients for Modern Pastry is a groundbreaking book by pastry technologist Jordi Puigvert, revealing 60 innovative recipes and over 20 techniques to simplify, optimize, and elevate professional pastry.\u003c\/p\u003e\n\u003cp data-start=\"1147\" data-end=\"1559\"\u003eWith detailed step-by-step photography and ingredient data sheets, this essential reference introduces the use of modern ‘technological’ ingredients — such as plant-based gelling agents, stabilizers, and emulsifiers — without compromising on quality or tradition. From eggless meringues to heat-stable gels and ultra-smooth mousses, Puigvert demystifies the science behind advanced textures and preservation methods.\u003c\/p\u003e\n\u003cp data-start=\"1561\" data-end=\"1754\"\u003ePerfect for chefs seeking efficiency, structure, and creativity, \u003cem data-start=\"1626\" data-end=\"1637\"\u003eEvolution\u003c\/em\u003e delivers solutions to real kitchen challenges — whether adapting mousses for freezing or improving product shelf life.\u003c\/p\u003e\n\u003cp data-start=\"1756\" data-end=\"1980\"\u003eJordi Puigvert teaches worldwide and is a trusted advisor to leading culinary firms. This book is ideal for pastry professionals, educators, and serious enthusiasts pushing the boundaries of what’s possible in modern pastry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf there is a natural ingredient, with an origin and extraction method similar to that of the usual ones, and which provides us with practical and specific solutions in our daily tasks, why shouldn’t we use it?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Applications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJordi Puigvert has deeply researched the technical possibilities of gelling and thickening agents, emulsifiers, etc. with a very clear objective – offering the pastry professional specific solutions to fight off everyday problems.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Recipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn this section, all the complete recipes worked throughout the book are compiled. It is a total of 20 creations of modern pastry (cakes, desserts, marshmallows, macarons, etc.) with over 60 components, as well as their final assembly.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Jordi Puigvert\u003cbr\u003e• 240 pages\u003cbr\u003e• Published in 2013\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"360\" width=\"640\" src=\"https:\/\/player.vimeo.com\/video\/68198217\" title=\"vimeo-player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"How can we whip a meringue without applying heat, without using egg whites and still obtaining the greatest stability?\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"How can a gelatin withstand temperatures of up to 80ºC –for example inside a cake– and still hold its structure?\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"How can we keep a frozen product from losing water while thawing?\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"How can we make a cuttable pistachio praliné without the need for chocolate couverture or cocoa butter?\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"How can we easily turn a regular mousse into a frozen one without modifying the basic recipe?\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFind the answers to these questions and more inside EVOLUTION.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003ePreparation processes with step-by-step photographs \u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003e20 application techniques \u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eData sheets of all the products \u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003e60 recipes\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Evolution_Techniques_and_Ingredients_for_Modern_Pastry_EN_ES_3_480x480.jpg?v=1636759588\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Evolution_Techniques_and_Ingredients_for_Modern_Pastry_EN_ES_4_480x480.jpg?v=1636759612\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Evolution_Techniques_and_Ingredients_for_Modern_Pastry_EN_ES_5_480x480.jpg?v=1636759635\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Evolution_Techniques_and_Ingredients_for_Modern_Pastry_EN_ES_7_480x480.jpg?v=1636759694\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517098823841,"sku":"","price":93.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/Evolution_TechniquesandIngredientsforModernPastry_EN_ES_1.jpg?v=1590985545"},{"product_id":"paco-torreblanca","title":"Paco Torreblanca – Timeless Pastry Techniques \u0026 Recipes (EN\/ES)","description":"\u003cp data-start=\"255\" data-end=\"531\"\u003e“Paco Torreblanca” is a celebrated reference book by one of Spain’s most renowned pastry chefs. First published in 2003 and awarded Best Pastry Book in the World, this essential volume has become a global benchmark for professionals, educators, and pastry enthusiasts.\u003c\/p\u003e\n\u003cp data-start=\"533\" data-end=\"833\"\u003eIn this masterwork, Torreblanca showcases a range of creations that reflect both classical roots and avant-garde finesse. From traditional European recipes like \u003cem data-start=\"694\" data-end=\"705\"\u003ecapuchina\u003c\/em\u003e and \u003cem data-start=\"710\" data-end=\"721\"\u003epanettone\u003c\/em\u003e to artistic sugar and isomalt sculptures, this book offers an in-depth look into the world of haute pâtisserie.\u003c\/p\u003e\n\u003cp data-start=\"835\" data-end=\"843\"\u003eExplore:\u003c\/p\u003e\n\u003cul data-start=\"844\" data-end=\"1118\"\u003e\n\u003cli data-start=\"844\" data-end=\"895\"\u003e\n\u003cp data-start=\"846\" data-end=\"895\"\u003ePlated desserts, entremets, and tarts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"896\" data-end=\"939\"\u003e\n\u003cp data-start=\"898\" data-end=\"939\"\u003eChocolate bonbons and artistic pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"940\" data-end=\"1006\"\u003e\n\u003cp data-start=\"942\" data-end=\"1006\"\u003eStep-by-step cake construction with detailed visual guidance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1007\" data-end=\"1051\"\u003e\n\u003cp data-start=\"1009\" data-end=\"1051\"\u003eSugar work and isomalt decorations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1052\" data-end=\"1118\"\u003e\n\u003cp data-start=\"1054\" data-end=\"1118\"\u003eTraditional doughs and updated classics for the modern table\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1120\" data-end=\"1337\"\u003eWith over 500 photographs, 32 step-by-step recipes, and more than 100 cakes and desserts, \u003cem data-start=\"1222\" data-end=\"1240\"\u003ePaco Torreblanca\u003c\/em\u003e is not only a beautiful book — it is a comprehensive pastry guide designed to inspire and educate.\u003c\/p\u003e\n\u003cp data-start=\"1339\" data-end=\"1456\"\u003eAs Ferran Adrià once said: \u003cem data-start=\"1372\" data-end=\"1456\"\u003e“A book that is a reference for professionals and gourmets from around the world.”\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Paco Torreblanca\u003cbr\u003e• 306 pages\u003cbr\u003e• Published in 2003\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Paco_Torreblanca_EN_ES_2_480x480.jpg?v=1636786658\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Paco_Torreblanca_EN_ES_6_480x480.jpg?v=1636786683\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Paco_Torreblanca_EN_ES_5_480x480.jpg?v=1636786740\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517142864033,"sku":"","price":71.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/PacoTorreblanca_EN_ES_1.jpg?v=1590986030"},{"product_id":"chocolate-by-ramon-morato-en-es","title":"Chocolate by Ramon Morato (EN\/ES)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNot only looses its validity, but over time, wins in prestige and international impact. The book Chocolate, by Ramon Morató, reaches its fourth edition. It is undoubtedly the great and most exclusive monograph work on cocoa and chocolate that has been never edited in the professional sector, a large treatise that studies in depth each and every one of the theoretical and practical aspects of this product, its possibilities, their applications, their problems, and very specifically, the reason for the different reactions in processing and handling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDid these questions occur to you?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e• Do your bonbons have preservation problems? Do they dry or crystallize? Does mold appear after a few days? Learn how to balance your bonbon recipes in an easy and quick way. An extensive collection of recipes for balanced fillings is also included.\u003c\/p\u003e\n\u003cp\u003e• What happens to a chocolate product while baked in an oven? We travel inside the dough to understand what happens within the heart of baked products.\u003c\/p\u003e\n\u003cp\u003e• Do you want to change the type of chocolate for a different one without affecting the texture of your product?\u003c\/p\u003e\n\u003cp\u003e• Do you know how to control the activity of water inside a bonbon?\u003c\/p\u003e\n\u003cp\u003e• Get to know all the secrets about chocolate to obtain a good tempering, a perfect coating or a spectacular gloss.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Ramon Morató\u003cbr\u003e• 416 pages\u003cbr\u003e• Published in 2014\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Details:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eOver 416 pages, 200 recipes, step-by-step photographs of the most important preparation techniques, 18 cakes and individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant\u003c\/p\u003e\n\u003cp\u003eStudies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Chocolate_by_Ramon_Morato_EN_ES_2_480x480.jpg?v=1636759114\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Chocolate_by_Ramon_Morato_EN_ES_4_480x480.jpg?v=1636759146\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517314797729,"sku":"","price":159.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ChocolatebyRamonMorato_EN_ES_1.jpg?v=1613277318"},{"product_id":"prisma-by-frank-haasnoot","title":"Prisma by Frank Haasnoot (EN\/ES)","description":"\u003cp data-end=\"1573\" data-start=\"1211\"\u003ePrisma is the first book by world-renowned Dutch pastry chef Frank Haasnoot, celebrated for his signature style that fuses precision, artistry, and multicultural influence. In this beautifully crafted volume, Haasnoot explores pastry through the lens of colour — organizing 50 stunning creations into six themes: white, yellow, red, green, violet, and black.\u003c\/p\u003e\n\u003cp data-end=\"1839\" data-start=\"1575\"\u003eFrom contemporary entremets and elegant petits gâteaux to intricate chocolate work and refined tartlets, \u003cem data-end=\"1688\" data-start=\"1680\"\u003ePrisma\u003c\/em\u003e showcases Haasnoot’s most iconic recipes alongside brand-new creations, all designed with striking visual presentation and complex, balanced flavours.\u003c\/p\u003e\n\u003cp data-end=\"2102\" data-start=\"1841\"\u003eCombining step-by-step photography, innovative techniques, and design-driven storytelling, this book is a masterclass in modern pastry. Whether you're a professional chef or a passionate pastry enthusiast, \u003cem data-end=\"2055\" data-start=\"2047\"\u003ePrisma\u003c\/em\u003e offers deep inspiration and technical insight.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003e“Let this book be an inspiration for you as a reader to experience what this beautiful profession brings to us and make you even more passionate in the craft”\u003c\/em\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e- Jeroen Goosens\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“I have always liked his artistic approach, which is a bit “punk”, and his very personal, precise and thoughtful vision. Those qualities give his compositions a unique, identifiable style that is truly his own”\u003c\/em\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e- Stéphane Leroux, MOF Pâtissier Confiseur\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Frank Haasnoot\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/311430465\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Prisma_by_Frank_Haasnoot_EN_ES_3_480x480.jpg?v=1636786853\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Prisma_by_Frank_Haasnoot_EN_ES_5_480x480.jpg?v=1636786867\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Prisma_by_Frank_Haasnoot_EN_ES_7_480x480.jpg?v=1636786896\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517377319073,"sku":"","price":133.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/PrismabyFrankHaasnoot_EN_ES_1.jpg?v=1590986138"},{"product_id":"true-bread-by-joaquin-llaras-en-es","title":"True Bread by Joaquín Llarás (EN\/ES)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eREPRINT: New cover, same content.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eQuality bread – alongside its appropriate starter and proofing time – is the real protagonist of this book, whose main objective is to help understand the different aspects to bear in mind regarding the selection of flours, the ferments, the kneading, forming and baking processes of bread, as well as to detail, in a clear way, how to prepare a large number of specialties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA varied, exhaustive catalog.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFirst published in 2014, True Bread is divided into a very extensive introduction in which the main ingredients of bread are studied and another part devoted to the basic preparation stages, particularly focusing on the different types of sourdough starters and natural leavening agents. The chapter on breads is the most ambitious, and displays a large number of step-by-step preparations which range from classic breads, such as Galician bread, baguette or peasant’s bread, to those which belong to a new generation of particularly healthy ones, such as organic, spelt, tritordeum or Kamut bread. Italian specialties play a special role in this book, and are a reflection of the experience which the author himself gained in that country. Focaccia, ciabatta Bolognese, pane all’oglio and even panettone are fully explained in the pages of this book, with step-by-step photographs which will surely help reveal their own essence.\u003c\/p\u003e\n\u003cp\u003eEnriched doughs, such as those of croissant, ensaïmada or brioche, complete the wide range of recipes, altogether making up more than 40 different creations (25 bread and 15 enriched dough recipes). The book also contains a didactic section devoted to the preparation of bread without professional equipment. 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From onion brioche and beet gazpacho to foie-gras pizza and mango mayonnaise, each recipe balances originality with culinary tradition.\u003c\/p\u003e\n\u003cp data-start=\"1702\" data-end=\"2076\"\u003eWith over 60 recipes ranging from tapas and snacks to savoury pastry, viennoiserie, and catering-style bites, this is a modern playbook for chefs, bakers, and creatives who want to push the boundaries of flavour and form. The book reflects the forward-thinking spirit of the Barcelona Pastry School, known internationally for embracing culinary innovation beyond pastry alone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Jose Romero with the collaboration of Olivier Fernández\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/121122889\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e• Marinated tuna with mango mayonnaise\u003cbr\u003e• Focaccia\u003cbr\u003e• Sardines\u003cbr\u003e• Egg cream with truffle vinaigrette and ‘Pont Neuf’ batonnets\u003cbr\u003e• 3-tempo octopus\u003cbr\u003e• Potato cylinder with potato espuma and Himalayan black salt\u003cbr\u003e• Fried octopus with ‘red devil’ sauce\u003cbr\u003e• Pastina risotto with radicchio and Parmesan\u003cbr\u003e• Parmesan fritters\u003cbr\u003e• Pizzas and pizzette\u003cbr\u003e• Watermelon carpaccio with cheese snow\u003cbr\u003e• To dip some bread\u003cbr\u003e• ‘Planted’ onion brioche\u003cbr\u003e• Onion soup\u003cbr\u003e• Tomato sticks\u003cbr\u003e• Foie croquettes\u003cbr\u003e• Purple tortilla, ‘molcajete’ sauce and crispy vegetables\u003cbr\u003e• Country-style potato chips and sticks\u003cbr\u003e• Bacon ‘carquinyolis’ with chocolate\u003cbr\u003e• Beet Gazpacho\u003cbr\u003e• Chilled melon and lime soup gazpacho\u003cbr\u003e• Chilled salmorejo soup\u003cbr\u003e• Cucumber and dill soup\u003cbr\u003e• Fried banana crisps\u003cbr\u003e• Bacon puff pastry\u003cbr\u003e• Cookie cup with pea cream and baby carrots\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Ideas_and_Recipes_Between_Cuisine_and_Pastry_EN_ES_2_480x480.jpg?v=1636760199\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Ideas_and_Recipes_Between_Cuisine_and_Pastry_EN_ES_7_480x480.jpg?v=1636760218\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517459370145,"sku":"","price":43.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/IdeasandRecipesBetweenCuisineandPastry_EN_ES_1.jpg?v=1590985732"},{"product_id":"the-secrets-of-ice-cream-en-es","title":"The Secrets of Ice Cream (EN\/ES)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eAn encyclopedic book that summarizes like few others one of the most complete formulation philosophies that has created a following worldwide.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis ice-cream master suggests some sort of pure logical game which ends up by seducing you, regardless of one’s level of expertise in ice-cream making. Almost without realizing it, you assume the rules of the game and start to use his terminology. You soon master concepts such as the AFP, the SP, the serving temperature... and the pieces start to fit together. The ultimate reward is balance, which is achieved by means of a careful system of compensations where there is no place for chance.\u003c\/p\u003e\n\u003cp\u003eYou can spend several hours theorizing with Angelo on how to make the best ice-cream possible. As you find the answer to some questions, new  queries arise, which you manage to work out and so on. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry.\u003c\/p\u003e\n\u003cp\u003eThis ice-cream game is nothing other than a well-defined rigorous method, perfectly built, with no fissures, which aims at the elaboration of the best possible top quality ice-cream. A method which is the result of long years in the profession, of experience, and above all, a result of the infinite restlessness of a professional who has been researching every single day throughout his career.\u003c\/p\u003e\n\u003cp\u003e‘The secrets of ice-cream. Ice-cream without secrets’ is much more than just a simple ice-cream making manual for ice-cream makers. It is an essentially practical book so that every gastronomy professional in general (cooks, pastry makers, ice-cream makers, catering...) can make the best ice-cream possible, adapted to their own needs and their own means.\u003c\/p\u003e\n\u003cp\u003eThis work provides a great amount of really innovative elements. A thorough analysis of each of the questions in relation to the ingredients, elaboration processes, serving temperatures, conservation, transport, display and sale, all the ice-creams perfectly grouped in different families, a totally understandable use of language, an agile and dynamic design, make this book a truly priceless tool.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Angelo Corvitto\u003cbr\u003e• 392 pages\u003cbr\u003e• Published in 2004\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Secrets_of_Ice_Cream_EN_ES_6_480x480.jpg?v=1636787665\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Secrets_of_Ice_Cream_EN_ES_8_480x480.jpg?v=1636787685\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Secrets_of_Ice_Cream_EN_ES_9_480x480.jpg?v=1636787697\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517552431265,"sku":"","price":159.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TheSecretsofIceCream_EN_ES_1.jpg?v=1590988262"},{"product_id":"30-indispensable-ice-cream-en-es","title":"30 Indispensable Ice Cream (EN\/ES)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e30 indispensable ice creams arises from the need to meet the growing demand for ice cream training with a practical product, made to be easily integrated into the daily routine of a workshop. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e30 indispensable ice creams and sorbets have been selected to produce a suitable display case, at the same level as a more pluralistic, demanding, and informed clientele. The book is the result of the professional background of Jaume Turró, one of the most prestigious ice cream makers, and Spain’s 2012 Ice Cream Champion. But in addition to his solid training in ice cream and pastry, Turró's experience in managing two leading ice cream shops in The Maresme of Barcelona are the best guarantee for a book that offers a creative as well as commercial offer. Thus, the author proposes ice creams of wide acceptance such as vanilla, universal classics such as stracciatella, gastronomic proposals such as dark chocolate ice cream and ice creams that define our identity as professionals, such as strawberry.\u003c\/p\u003e\n\u003cp\u003eThis book is not only an excellent ally to launch a display case that is different from the competition, in which each recipe is expanded with context information about its source, technical comments on the parameters chosen, tips, and tricks. It is a recipe book that assumes the gastronomic value that ice cream must have and does not turn its back on the habits that today are imposed on food trends, through the use of low fat products and good formulations. For this purpose, one of the premises that is explained in the book is that the technological ingredients perform their function within the recipe without detracting strength and sharpness on the palate from the ice cream. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e• Dairy ice cream\u003cbr\u003e• Stracciatella\u003cbr\u003e• Walnut and cream\u003cbr\u003e• Tutti-frutti\u003cbr\u003e• Hazelnut\u003cbr\u003e• Strawberry\u003cbr\u003e• Dark chocolate\u003cbr\u003e• Yogurt\u003cbr\u003e• Whiskey cream\u003cbr\u003e• Tiramisú\u003cbr\u003e• Pistachio\u003cbr\u003e• Coconut\u003cbr\u003e• Rum and raisin\u003cbr\u003e• Melon sorbet\u003cbr\u003e• Dulce de leche\u003cbr\u003e• Frozen custard, biscuit glacé\u003cbr\u003e• Lemon sorbet\u003cbr\u003e• Catalan custard\u003cbr\u003e• Soft serve yogurt\u003cbr\u003e• Raspberry sorbet\u003cbr\u003e• White chocolate\u003cbr\u003e• Mango and passion fruit sorbet\u003cbr\u003e• Cinnamon milk\u003cbr\u003e• Mojito sorbet\u003cbr\u003e• Coffee\u003cbr\u003e• Banana\u003cbr\u003e• White chocolate\u003cbr\u003e• Turrón\u003cbr\u003e• Mandarin sorbet\u003cbr\u003e• Cocoa\u003cbr\u003e• Cheese cake\u003cbr\u003e• Mint and chocolate\u003cbr\u003e• Vanilla\u003cbr\u003e• Light vanilla        \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e: Best Ice Cream Book in the World 2018 (by \u003ca href=\"http:\/\/www.cookbookfair.com\/index.php\/gourmand-awards\/general-presentation\" target=\"_blank\"\u003eGourmand World Cookbook Awards\u003c\/a\u003e)\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Jaume Turró\u003cbr\u003e• 144 pages\u003cbr\u003e• Published in 2017\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517569798305,"sku":"","price":71.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/30IndispensableIceCream_EN_ES_1.jpg?v=1613277024"},{"product_id":"mas-artisan-toppings-and-marble-decoration-for-the-ice-cream-en-es","title":"Mas: Artisan Toppings and Marble Decoration for the Ice Cream (EN\/ES)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eToppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe master ice cream maker Mario Masiá debuts in the publishing world with his first book. \u003c\/span\u003e\u003cspan\u003eMás \u003c\/span\u003e\u003cspan\u003eis a publishing project that wants to reclaim the topping from an artisan and creative perspective. As an indisputable ally of ice cream, it is not only one of its main selling points, it is also what provides a much more attractive and complex tasting experience. The book gathers about a hundred recipes that revolve around perfect sub-zero pairings, based on very different toppings, as well as ice cream and artisanal sorbets. Combinations that continue being a sample of the versatility and potential of a complement called to have a much more relevant role in ice cream.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMás \u003c\/span\u003e\u003cspan\u003eis the starting point of many other alliances between ice cream and toppings, as long as they have a common denominator, a criterion in their application and a prior study of their inclusion in the conditions in which they are exhibited and preserved.The book is structured in four major chapters that go over Solid Chocolate (stracciatella) and Comtessa; fruit and its possibilities (from the classic tutti-frutti to nitrogen); Marbling; and, finally, Chunks. Pastry components as universal as ganache and gianduja, contemporary gelling agents, lyophilized fruit, liquid nitrogen, common workshop tools such as silicone molds, guitar sheets, oven trays, and polyethylene frames, open a new playground for ice cream making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMario Masiá was captain of the Spanish Team which was the runner-up at the 2016 Ice Cream World Cup and Spain’s Ice Cream Champion in 2011. He heads Masiá Heladeros Artesanos, which has five establishments in Sant Vicent del Raspeig (Alicante), and a history that goes back to 1963.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e• Language: English \u0026amp; Spanish\u003cbr\u003e• Author(s): Mario Masiá\u003cbr\u003e• 182 pages\u003cbr\u003e• Published in 2019\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOLID CHOCOLATE (crispy)\u003c\/strong\u003e\u003cbr\u003e• White chocolate flakes with dehydrated raspberry\u003cbr\u003e• Thick black chocolate flakes\u003cbr\u003e• Confetti (colored chocolates)\u003cbr\u003e• Chocolate and cream millefeuilles\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFRUIT AND ITS DECLENSIONS (from classic tutti-frutti to nitrogen)\u003c\/strong\u003e\u003cbr\u003e• Classic tutti frutti\u003cbr\u003e• Gelled fruit - Tutti-frutti version I\u003cbr\u003e• Nitrogen tutti frutti - Tutti-frutti version II\u003cbr\u003e• Quince dice\u003cbr\u003e• Caramelized apple dice\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMARBLING (fruit and chocolate sauces, jams, creams...)\u003c\/strong\u003e\u003cbr\u003e• Compotes\u003cbr\u003e• Coulis or fruit sauces\u003cbr\u003e• Chocolate marble\u003cbr\u003e• Egg yolk creams\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCRISPY CHUNKS\u003c\/strong\u003e\u003cbr\u003e• Caramelized hazelnut ganache\u003cbr\u003e• Lemon, cinnamon and almond praliné crisp\u003cbr\u003e• Turrón de Jijona\u003cbr\u003e• Pumpkin seeds\u003cbr\u003e• Crispy gianduja dice\u003cbr\u003e• Moisture-proof lime cookie\u003cbr\u003e• Streusel\u003cbr\u003e• Speculoos cookie\u003cbr\u003e• Coconut crisp\u003cbr\u003e• Toffee with caramelized peanut\u003cbr\u003e• Coconut dacquoise with crispy nuts\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Mas_Artisan_Toppings_and_Marble_Decoration_for_the_Ice_Cream_EN_ES_3_480x480.jpg?v=1636786313\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517626257569,"sku":"","price":62.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/MasArtisanToppingsandMarbleDecorationfortheIceCream_EN_ES_1.jpg?v=1590985845"},{"product_id":"radix-by-paco-torreblanca","title":"Radix by Paco Torreblanca (EN\/ES)","description":"\u003cp data-start=\"168\" data-end=\"458\"\u003eRadix by Paco Torreblanca is a masterclass in foundational pastry from one of the most revered pastry chefs in the world. In this timeless book, Torreblanca returns to the roots of pastry — redefining them not as a starting point, but as the ultimate goal of refined technique and flavour.\u003c\/p\u003e\n\u003cp data-start=\"460\" data-end=\"831\"\u003eAcross six essential chapters, Radix explores the classic pastry pillars: sablé doughs, puff pastry, pâte à choux, sponge cakes, baked travel cakes, and mousses. Each section provides base recipes and their variations, including fillings, glazes, and preparations that maximize flavor, texture, and efficiency—ideal for modern pastry kitchens and production environments.\u003c\/p\u003e\n\u003cp data-start=\"833\" data-end=\"1184\"\u003eWith a focus on simplicity, naturalness, and practicality, the book encourages professionals to streamline their workflow without compromising quality. Torreblanca’s minimalist yet elegant approach elevates everyday pastries like millefeuille, éclairs, and sablé tartlets into signature creations, all while celebrating techniques rooted in tradition.\u003c\/p\u003e\n\u003cp data-start=\"1186\" data-end=\"1410\"\u003eMore than 100 recipes, process explanations, and visual guidance make Radix both a working manual and an artistic statement. Torreblanca shows that essential pastry, when perfected, transcends trends — it becomes timeless.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cspan\u003eLanguage: English \u0026amp; Spanish\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cspan\u003eAuthor(s): Paco Torreblanca\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• 280 pages\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Published in 2020 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Radix_by_Paco_Torreblanca_EN_ES_4_480x480.jpg?v=1636787106\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Radix_by_Paco_Torreblanca_EN_ES_6_480x480.jpg?v=1636787120\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Radix_by_Paco_Torreblanca_EN_ES_8_480x480.jpg?v=1636787131\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34668107825313,"sku":"","price":104.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/RadixbyPacoTorreblanca_EN_ES_1.jpg?v=1592016810"},{"product_id":"the-pastry-alphabet-by-cacao-barry","title":"The Pastry Alphabet by Cacao Barry (EN)","description":"\u003cp data-start=\"956\" data-end=\"1297\"\u003eThe Pastry Alphabet by Cacao Barry is a foundational pastry guide developed by the brand’s elite team of chefs and curated by The Lab, its renowned R\u0026amp;D arm led by Ramón Morató. Rooted in classic French pastry tradition and elevated by modern innovation, this handbook offers chefs a reliable and progressive toolkit of core recipes.\u003c\/p\u003e\n\u003cp data-start=\"1299\" data-end=\"1674\"\u003eOrganized into essential categories — including Crèmes \u0026amp; Mousses, Glaçages, Doughs (Pâtes), and Biscuits — each recipe has been tested and certified by Cacao Barry chefs to ensure consistency, clarity, and creativity. Whether you're a pastry professional or a culinary educator, this book offers a clear pathway to mastering the techniques that underpin exceptional desserts.\u003c\/p\u003e\n\u003cp data-start=\"1676\" data-end=\"1875\"\u003eThis reference manual is more than just a recipe book — it is Cacao Barry’s commitment to innovation, knowledge-sharing, and empowering chefs around the world with trusted, scalable pastry foundations.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e• Language: English\u003cbr\u003e• Author(s): Cacao Barry\u003cbr\u003e• 126 pages\u003cbr\u003e• Published in 2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Pastry_Alphabet_by_Cacao_Barry_EN_2_480x480.jpg?v=1636787535\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Pastry_Alphabet_by_Cacao_Barry_EN_5_480x480.jpg?v=1636787556\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Pastry_Alphabet_by_Cacao_Barry_EN_8_480x480.jpg?v=1636787575\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Cacao Barry","offers":[{"title":"Default Title","offer_id":34687063589025,"sku":"","price":59.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ThePastryAlphabetbyCacaoBarry_EN_1.jpg?v=1647726380"},{"product_id":"so-good-pastry-magazine-24-en","title":"So Good Pastry Magazine #24 (EN)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe latest edition of So Good Magazine is about the crossroads between youth, boldness, and the weight of well-understood tradition.\u003c\/p\u003e\n\u003cp\u003eThe will to carve out one’s own path by Joaquin Soriano. The desire to take an establishment further by Gianluca Fusto. Mark Welker's meticulous avant-garde. The surprising chocolate making of Andrey and Ronya Dubovik, Francisco Migoya, and Luis Amado. The wisely updated tradition of Florent Margaillan. The magic of the Southern Cone immortalized by Pablo Baracat and so on, reaching 24 stories with the same focal point: a love for pastry.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e• 304 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMark Welker, \u003c\/strong\u003eThe four fundamentals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRonny Emborg, \u003c\/strong\u003eThe gastronomic side of fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFusto Milano, \u003c\/strong\u003eA singular space for a unique creator\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJean-Thomas Schneider, \u003c\/strong\u003eBeyond titles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrancisco Migoya, \u003c\/strong\u003eEyes wide open\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAndrey \u0026amp; Ronya Dubovik, \u003c\/strong\u003eLove, passion and chocolate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNina Tarasova, \u003c\/strong\u003ePuff pastry, start and finish line \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJoaquin Soriano, \u003c\/strong\u003eCompetitive personality, homey spirit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNicolas Arnaud, \u003c\/strong\u003eSimple and safe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLluc Crusellas \u0026amp; Marta Martín, \u003c\/strong\u003eThe ‘so good’ generation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAkihiro Kakimoto, \u003c\/strong\u003eA combination to wow the world\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLaurent Bichon, \u003c\/strong\u003eThe lessons behind a beautiful photo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRichard Hawke, \u003c\/strong\u003eNaturally white\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlorent Margaillan\u003c\/strong\u003e,\u003cstrong\u003e \u003c\/strong\u003eHyper-gourmand identity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGraham Hornigold \u0026amp; Heather Kaniuk, \u003c\/strong\u003eCrossing the bridge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLuis Amado, \u003c\/strong\u003eThe sky is the limit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlexei Grebenshchikov, \u003c\/strong\u003eFresh from Russia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAndrea Coté, \u003c\/strong\u003eLight, familiar, meticulous\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTidbits\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrant Achatz, \u003c\/strong\u003eFine dining and to-go food might seem like odd bedfellows but Chicago’s Alinea is proving otherwise\u003c\/li\u003e\n\u003cli\u003eMagic Southern Cone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePablo Baracat, \u003c\/strong\u003e‘A photo must induce in people a connection between what they see and what they want’\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLuciano García, \u003c\/strong\u003eBack to the origins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGustavo Sáez, \u003c\/strong\u003eGestures which define\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMatías Risé, \u003c\/strong\u003eTempting to change\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBelén Melamed, \u003c\/strong\u003eGetting bored is not an option\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe height=\"360\" width=\"640\" src=\"https:\/\/player.vimeo.com\/video\/438105476\" title=\"vimeo-player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/So_Good_Magazine_24_EN_8_480x480.jpg?v=1636788642\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":35087844540577,"sku":"","price":39.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SoGoodMagazine_24_EN_1.jpg?v=1594845258"},{"product_id":"bachour-gatro-by-antonio-bachour","title":"Bachour Gastro by Antonio Bachour (EN\/ES)","description":"\u003cp data-start=\"1538\" data-end=\"1886\"\u003eIn \u003cem data-start=\"1541\" data-end=\"1557\"\u003eBachour Gastro\u003c\/em\u003e, world-renowned pastry chef Antonio Bachour presents a bold evolution of his style — focusing on gastronomic precision, bold flavors, and beautifully crafted two-bite desserts. This bilingual Spanish\/English edition features 52 all-new, unpublished creations, each designed to push the boundaries of modern pastry.\u003c\/p\u003e\n\u003cp data-start=\"1888\" data-end=\"1963\"\u003eSpanning 344 pages, the book is organized into three thematic sections:\u003c\/p\u003e\n\u003cul data-start=\"1964\" data-end=\"2253\"\u003e\n\u003cli data-start=\"1964\" data-end=\"2051\"\u003e\n\u003cp data-start=\"1966\" data-end=\"2051\"\u003eInspiration: reinterpretations of classic desserts from global pastry tradition\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2052\" data-end=\"2167\"\u003e\n\u003cp data-start=\"2054\" data-end=\"2167\"\u003eCreation: original recipes inspired by Chef Bachour’s travels, featuring fruit, chocolate, spices, and nuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2168\" data-end=\"2253\"\u003e\n\u003cp data-start=\"2170\" data-end=\"2253\"\u003eBrunch: sophisticated plated concepts for late-morning dining and tasting menus\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2255\" data-end=\"2413\"\u003eEach recipe includes step-by-step photography, technical notes, and Chef Bachour’s commentary, making the book as educational as it is visually inspiring.\u003c\/p\u003e\n\u003cp data-start=\"2415\" data-end=\"2647\"\u003eIdeal for professional chefs, culinary instructors, and advanced pastry students, \u003cem data-start=\"2497\" data-end=\"2513\"\u003eBachour Gastro\u003c\/em\u003e is a showcase of contemporary patisserie that blends elegance, creativity, and flavor — perfectly portioned in two unforgettable bites.\u003c\/p\u003e\n\u003cp\u003e• Language: English \u0026amp; Spanish\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Antonio Bachour\u003cbr\u003e• 344 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/478416363\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Bachour_Gastro_by_Antonio_Bachour_EN_ES_4_480x480.jpg?v=1636758696\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Bachour_Gastro_by_Antonio_Bachour_EN_ES_5_480x480.jpg?v=1636758717\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Bachour_Gastro_by_Antonio_Bachour_EN_ES_7_480x480.jpg?v=1636758860\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":37090103001249,"sku":"","price":105.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/BachourGastrobyAntonioBachour_EN_ES_1.jpg?v=1613277113"},{"product_id":"files-by-ramon-morato-en-es","title":"Files by Ramon Morato (EN\/ES)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eRamon Morató goes over 15 innovative projects in which he analyzes current pastry and chocolate making through the prism of science, anthropology, nutrition, sociology, design, and craftsmanship.\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe second and eagerly awaited book by Ramon Morató (his first being the highly regarded \u003ca href=\"https:\/\/supplies.gusta.ca\/collections\/books\/products\/chocolate-by-ramon-morato-en-es\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eChocolate\u003c\/a\u003e, first published in 2007) will surprise anyone who gets their hands on it. Within this book's pages, the chef approaches pastry and chocolate with a 360-degree view, from knowledge and science, the latest trends and new consumption habits, and the spectacular design of his creations with their corresponding recipes and techniques.\u003c\/p\u003e\n\u003cp\u003eThrough 15 chapters or projects, Morató presents, for example, the definitive study on a peculiar Japanese cake; a deep multidisciplinary analysis on the so-called healthy pastry or a scientifically-based study on ganache, with vegan versions, one shot, water-based, for long-term conservation, and the revolutionary praline ganache, among many other topics. But the reader will also find almost a hundred creations such as bonbons, bars, cotton cheesecakes, plate desserts, macarons, cakes, entremets, tartlets, snacks, ice cream, choux, tarts ...\u003c\/p\u003e\n\u003cp\u003eFiles features creative design by ZOO Studio with spectacular photos by Ivan Raga. If you liked \u003ca href=\"https:\/\/supplies.gusta.ca\/collections\/books\/products\/chocolate-by-ramon-morato-en-es\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eChocolate\u003c\/a\u003e you cannot miss out on this amazing Files.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Ramon Morató\u003cbr\u003e• 530 pages\u003cbr\u003e• Published in 2021\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/572023460\" width=\"640\" height=\"360\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Files_by_Ramon_Morato_EN_ES_2_480x480.jpg?v=1636759972\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Files_by_Ramon_Morato_EN_ES_3_480x480.jpg?v=1636759991\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Files_by_Ramon_Morato_EN_ES_7_480x480.jpg?v=1636760001\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Files_by_Ramon_Morato_EN_ES_8_480x480.jpg?v=1636760009\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":40174227554465,"sku":"","price":158.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/FilesbyRamonMorato_EN_ES_1.jpg?v=1625649419"},{"product_id":"all-about-croissant-en","title":"All About Croissant (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eEverything you ever wanted to know about Croissant and the technique of laminating is presented here. All About Croissant is a step-by-step guide that explains how to make a croissant.\u003c\/p\u003e\n\u003cp\u003eYou’ll find 15 Croissant recipes, from the classic buttered croissant to the more original-unique Croissant, such as the exotic Croissant stuffed with mango\/passion fruit cream. A must for any passionate baker!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e• Language: English\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Author(s): Jeremy Ballester, Jean-Marie Lanio\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• 134 pages\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Published in 2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/All_About_Croissant_EN_7_480x480.jpg?v=1636758940\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/All_About_Croissant_EN_5_480x480.jpg?v=1636758958\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/All_About_Croissant_EN_4_480x480.jpg?v=1636758984\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":40301787709601,"sku":"","price":99.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/AllAboutCroissant_EN_1.jpg?v=1625584558"},{"product_id":"so-good-pastry-magazine-26-en","title":"So Good Pastry Magazine #26 (EN)","description":"\u003cp\u003eFresh, artisanal, and original. The cover of so good..magazine, signed by Frank Haasnoot, sums up the content of this 26th issue very well, an issue in which we have gathered 26 chefs who provide us with up to fifty incredible creations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA pig's blood ice cream, a laurel ganache, a lemon-shaped brioche, croissants in three colours, a waffle-bar, a pea-green mousse, a buffalo milk mousse ... As well as four ways of interpreting the Saint Honoré, five spectacular chocolate fillings, an XXL éclair, ants encased in amber, a zucchini flower with honey and snow chrysanthemum, a cherry and pistachio crown, a fermented cashew cream...\u003c\/p\u003e\n\u003cp\u003eAn amazing issue that you cannot miss.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e• 304 pages\u003cbr\u003e• Published in 2021\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eSaint Honoré turns 175 years old\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDinara Kasko\u003c\/strong\u003e\u003cspan\u003e, Riding the waves\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJérémy del Val\u003c\/strong\u003e\u003cspan\u003e, Breathing in a new aroma\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaray Ruiz\u003c\/strong\u003e\u003cspan\u003e, Upside down, inside out\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZhou Xiaohu\u003c\/strong\u003e\u003cspan\u003e, Saint Honoré tree\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eRasmus Munk\u003c\/strong\u003e, Stirring up the diner\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eChristophe Adam\u003c\/strong\u003e, The genie grows\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eNina Métayer\u003c\/strong\u003e, Unstoppable progression\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eGonzo Jiménez\u003c\/strong\u003e, ‘Miette et Chocolat’ where magic happens\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eZhou Xiaohu\u003c\/strong\u003e, Devil is in the details\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eJan Proot\u003c\/strong\u003e, Renewing to remain at the top\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eJiho Kim\u003c\/strong\u003e, Embracing change\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eRoberto Cortez\u003c\/strong\u003e, Floral sensitivity\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eMatthieu Atzenhoffer\u003c\/strong\u003e, Competing to learn\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eVicky Lau \u0026amp; Nocar Lo\u003c\/strong\u003e, The charm of finding balance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eMiko Aspiras\u003c\/strong\u003e, Smoked, fermented and coagulated\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eAlexandre Fink\u003c\/strong\u003e, Natural scenes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eSzilárd Tóth \u0026amp; Csenge Dusha\u003c\/strong\u003e, A trip to the heart of Hungary\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eLuciano García\u003c\/strong\u003e, Connected with the land\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eOnly cocoa, nothing more and nothing less\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eAndrey Dubovik \u0026amp; Ronya Belova\u003c\/strong\u003e, Crowned with laurel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eFrank Haasnoot\u003c\/strong\u003e, Fruit is beautiful\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eMelissa Coppel\u003c\/strong\u003e, Sensory journey\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eKirsten Tibballs\u003c\/strong\u003e, Sweet \u0026amp; savory\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEmmanuel Ryon\u003c\/strong\u003e, Homage\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eTidbits\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eJordi Farrés\u003c\/strong\u003e, Dream of a heady chocolate\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eFiles by Ramon Morató\u003c\/strong\u003e, Much more than a pastry book\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe height=\"360\" width=\"640\" src=\"https:\/\/player.vimeo.com\/video\/570233718\" title=\"vimeo-player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/So_Good_Magazine_26_EN_3_480x480.jpg?v=1636788881\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/So_Good_Magazine_26_EN_6_480x480.jpg?v=1636788905\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":40301878313121,"sku":"","price":43.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SoGoodMagazine_26_EN_1.jpg?v=1625648833"},{"product_id":"reasoned-gourmandise-by-frederic-bau","title":"Reasoned Gourmandise by Frédéric Bau (EN)","description":"\u003cp data-start=\"1511\" data-end=\"1809\"\u003eReasoned Gourmandise by Frédéric Bau is a groundbreaking pastry cookbook that redefines indulgence for the modern palate. 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Bau’s mission is not to eliminate sugar and butter, but to use them wisely — prioritizing flavour, texture, and well-being.\u003c\/p\u003e\n\u003cp data-start=\"2492\" data-end=\"2649\"\u003eMore than a cookbook, \u003cem data-start=\"2514\" data-end=\"2536\"\u003eReasoned Gourmandise\u003c\/em\u003e is a manifesto for a new era of pâtisserie — inspiring creativity, responsibility, and elegance on every page.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroduction\u003c\/li\u003e\n\u003cli\u003eMemories of a gourmand\u003c\/li\u003e\n\u003cli\u003eWhy should gourmandise be reasoned then?\u003c\/li\u003e\n\u003cli\u003eThe pillars\u003c\/li\u003e\n\u003cli\u003eThe toolbox\u003c\/li\u003e\n\u003cli\u003eRecipes\u003c\/li\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\u003cli\u003eAnnexes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Frédéric Bau\u003cbr\u003e• 336 pages\u003cbr\u003e• Published in 2021\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"360\" width=\"640\" src=\"https:\/\/player.vimeo.com\/video\/611733064?h=aa5ebef24f\" title=\"vimeo-player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Reasoned_Gourmandise_by_Frederic_Bau_EN_4_480x480.jpg?v=1636787228\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Reasoned_Gourmandise_by_Frederic_Bau_EN_5_480x480.jpg?v=1636787239\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Reasoned_Gourmandise_by_Frederic_Bau_EN_7_480x480.jpg?v=1636787256\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":40928239222945,"sku":"","price":119.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ReasonedGourmandisebyFredericBau_EN_1.jpg?v=1632614674"},{"product_id":"cake-design-recipe-congmoms-cake-diary","title":"Cake Design Recipe: Congmom's Cake Diary 1 (EN)","description":"\u003cp data-start=\"1593\" data-end=\"1847\"\u003eThis first volume in the Congmom’s Cake Diary series shares all the foundational skills and techniques behind high-quality whipped cream cake decoration — perfect for both home bakers and cake professionals seeking refined, elegant designs.\u003c\/p\u003e\n\u003cp data-start=\"1849\" data-end=\"1874\"\u003eInside, Congmom explains:\u003c\/p\u003e\n\u003cul data-start=\"1875\" data-end=\"2138\"\u003e\n\u003cli data-start=\"1875\" data-end=\"1925\"\u003e\n\u003cp data-start=\"1877\" data-end=\"1925\"\u003eHow to make fresh whipped cream to the ideal density\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1926\" data-end=\"1982\"\u003e\n\u003cp data-start=\"1928\" data-end=\"1982\"\u003eCutting and layering sponge cake (genoise \u0026amp; chiffon)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1983\" data-end=\"2041\"\u003e\n\u003cp data-start=\"1985\" data-end=\"2041\"\u003eIcing and smoothing techniques for various cake shapes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2042\" data-end=\"2087\"\u003e\n\u003cp data-start=\"2044\" data-end=\"2087\"\u003eHow to fix, refine, and finish iced cakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2088\" data-end=\"2138\"\u003e\n\u003cp data-start=\"2090\" data-end=\"2138\"\u003ePiping techniques using different tips and tools\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2140\" data-end=\"2374\"\u003ePresented in a step-by-step, visually detailed format, the book captures Congmom’s teaching style as if you're watching her in a class. 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Through continuous research and development on traditional desserts, Gangejonghouse continues to write the young traditional story of its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"ds_div\"\u003e\n\u003cdiv\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan face=\"Arial\"\u003ePart 01 떡과 한과의 이해(Understanding Tteok and Hangwa)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003ePart 02 강정(Gangjeong)\u003c\/li\u003e\n\u003cli\u003ePart 03 한과와 떡(Hangwa \u0026amp; Tteok)\u003c\/li\u003e\n\u003cli\u003ePart 04 음료와 디저트(Beverages \u0026amp; Desserts)\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Korean\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHwang Yongtaek\u003c\/span\u003e\u003cbr\u003e• 232 pages\u003cbr\u003e• Published in 2021\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"695\" height=\"391\" src=\"https:\/\/www.youtube.com\/embed\/I15QP5wloJ8\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Gangjeonghouse_s_Korean_Dessert_EN_KR_4_480x480.jpg?v=1636968503\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Gangjeonghouse_s_Korean_Dessert_EN_KR_8_480x480.jpg?v=1636968526\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: -21px; top: -18.6667px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42051409445108,"sku":"","price":45.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/Gangjeonghouse_sKoreanDessert_EN_KR_1.jpg?v=1636790285"},{"product_id":"eclair-by-garuharu","title":"Eclair by Garuharu (EN\/KR)","description":"\u003cp\u003e\u003cem\u003eÉclair\u003c\/em\u003e is the debut title in the acclaimed Master Handbook series by Chef Eunyoung Yun, founder of Garuharu in Seoul. This stunning 300-page volume presents her modern, minimalist approach to one of the most iconic pastries in the French tradition.\u003c\/p\u003e\n\u003cp\u003eThe book features 22 unique éclair creations, developed using seasonal ingredients to highlight natural flavors, refined textures, and elegant visual presentation. Each recipe showcases the sophisticated style that has made Garuharu’s éclairs internationally recognized.\u003c\/p\u003e\n\u003cp\u003eInside, pastry professionals will find:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eDetailed step-by-step recipes and photos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eChef Yun’s innovative cream and glaze techniques\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHer signature choux base formulations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTwo gluten-free choux pastry recipes, specially created for dietary-sensitive customers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDesigned for advanced bakers and professionals, \u003cem\u003eÉclair\u003c\/em\u003e is more than a recipe collection—it’s a comprehensive guide to contemporary choux-based desserts, rooted in technique and refined aesthetics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"ds_div\"\u003e\n\u003cdiv\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan face=\"Arial\"\u003ePart 01 Basics\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003ePart 02 Fruits\u003c\/li\u003e\n\u003cli\u003ePart 03 Nuts \u0026amp; Chocolate\u003c\/li\u003e\n\u003cli\u003ePart 04 Aroma\u003c\/li\u003e\n\u003cli\u003ePart 05 Cream \u0026amp; Milk\u003c\/li\u003e\n\u003cli\u003ePart 06 Special Recipes\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Korean\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEunyoung Yun\u003c\/span\u003e\u003cbr\u003e• 280 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"695\" height=\"391\" src=\"https:\/\/www.youtube.com\/embed\/zMzgPWGzInM\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Eclair_by_Garuharu_EN_KR_8_480x480.jpg?v=1636827526\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Eclair_by_Garuharu_EN_KR_10_480x480.jpg?v=1636827536\"\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: -64px; top: -18.6667px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42053813371124,"sku":"","price":87.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/EclairbyGaruharu_EN_KR_1.jpg?v=1636827461"},{"product_id":"tarte-by-garuharu","title":"Tarte by Garuharu (EN\/KR)","description":"\u003cp\u003e\u003cem\u003eTarte\u003c\/em\u003e is the second volume in the Master Handbook series by Chef Eunyoung Yun, founder of the acclaimed Seoul-based patisserie Garuharu. This beautifully structured book is based entirely on her signature tarte creations, combining sophisticated techniques, modern textures, and the use of seasonal ingredients.\u003c\/p\u003e\n\u003cp\u003eDesigned for pastry professionals and ambitious enthusiasts, the book offers both theory and application. It covers essential tart concepts—from crust to filling to finish—supported by clear guidance on structure, flavour balance, and visual elegance.\u003c\/p\u003e\n\u003cp\u003eInside, readers will find recipes for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eGluten-free tart shells using rice flour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGaruharu’s classic cream ratios\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eA light almond cream base\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAnd more recipes that reflect Chef Yun’s clean, contemporary style\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhether you’re looking to master tart fundamentals or refine your plated dessert work, \u003cem\u003eTarte\u003c\/em\u003e offers deep technical insight and beautiful design, rooted in one of the most respected names in modern pâtisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"ds_div\"\u003e\n\u003cdiv\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan face=\"Arial\"\u003ePart 01 Basics\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003ePart 02 Fruits\u003c\/li\u003e\n\u003cli\u003ePart 03 Nuts \u0026amp; Chocolate\u003c\/li\u003e\n\u003cli\u003ePart 04 Aroma\u003c\/li\u003e\n\u003cli\u003ePart 05 Cream \u0026amp; Milk\u003c\/li\u003e\n\u003cli\u003ePart 06 Savoury\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Korean\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEunyoung Yun\u003c\/span\u003e\u003cbr\u003e• 320 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"695\" height=\"391\" src=\"https:\/\/www.youtube.com\/embed\/NMkJS5ZxkT0\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Tarte_by_Garuharu_EN_KR_10_480x480.jpg?v=1636828647\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Tarte_by_Garuharu_EN_KR_6_480x480.jpg?v=1636828655\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: -65px; top: 26.3333px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42054113165556,"sku":"","price":97.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TartebyGaruharu_EN_KR_1.jpg?v=1636828552"},{"product_id":"decoration-by-garuharu","title":"Decoration by Garuharu (EN\/KR)","description":"\u003cp\u003e\u003cem\u003eDecoration\u003c\/em\u003e is the third volume in the acclaimed Master Handbook series by Chef Eunyoung Yun, the visionary behind Seoul’s celebrated patisserie, Garuharu. This edition is entirely dedicated to the art of modern dessert decoration, offering a refined and comprehensive approach to elevating pastry presentation.\u003c\/p\u003e\n\u003cp\u003eThe book explores techniques ranging from the subtle to the elaborate, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eWorking with chocolate, meringue, sugar paste, nougatine, and tuile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUsing professional tools and machines for precise, polished results\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIncorporating seasonal elements like herbs, edible flowers, and fresh fruits for natural, elegant finishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEvery process is meticulously illustrated with step-by-step guidance, making complex techniques accessible to professionals aiming to enhance their visual artistry.\u003c\/p\u003e\n\u003cp\u003eWith its thoughtful structure and clean design, \u003cem\u003eDecoration\u003c\/em\u003e is an essential resource for pastry chefs, chocolatiers, and dessert stylists seeking to master the finer details of presentation and plate composition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"ds_div\"\u003e\n\u003cdiv\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan face=\"Arial\"\u003ePart 01 Chocolate\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003ePart 02 Mold \u0026amp; Film\u003c\/li\u003e\n\u003cli\u003ePart 03 Sugar Paste \u0026amp; Meringue\u003c\/li\u003e\n\u003cli\u003ePart 04 Nuts \u0026amp; Beans\u003c\/li\u003e\n\u003cli\u003ePart 05 Tuile, Nougatine \u0026amp; Crispy\u003c\/li\u003e\n\u003cli\u003ePart 06 Other decorations\u003c\/li\u003e\n\u003cli\u003ePart 07 Nature\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Korean\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEunyoung Yun\u003c\/span\u003e\u003cbr\u003e• 320 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"695\" height=\"391\" src=\"https:\/\/www.youtube.com\/embed\/Spu70tywzwk\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Decoration_by_Garuharu_EN_KR_5_480x480.jpg?v=1636830306\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Decoration_by_Garuharu_EN_KR_6_480x480.jpg?v=1636830313\"\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: -20px; top: 26.3333px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42054221594868,"sku":"","price":104.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Decoration_by_Garuharu_EN_KR_1.jpg?v=1720304988"},{"product_id":"opera-patisserie-by-cedric-grolet","title":"Opera Patisserie by Cedric Grolet (EN)","description":"\u003cp data-start=\"467\" data-end=\"881\"\u003eWith \u003cem data-start=\"472\" data-end=\"490\"\u003eOpéra Pâtisserie\u003c\/em\u003e, Cédric Grolet — hailed as the \u003cem data-start=\"524\" data-end=\"550\"\u003eWorld’s Best Pastry Chef \u003c\/em\u003e— returns to the roots of French baking in a book dedicated to boulangerie-style classics and everyday indulgences. Inspired by the opening of his Parisian pastry shop near Opéra Garnier, this beautifully photographed volume invites readers to rediscover the comforting pleasures of French pastry through Grolet’s creative lens.\u003c\/p\u003e\n\u003cp data-start=\"883\" data-end=\"1222\"\u003eUnlike his haute couture desserts from palace kitchens, this book embraces accessible and soulful recipes including croissants, tarte Tatin, mille-feuille, éclairs, madeleines, biscuits, sorbets, and more. Across 100 recipes and full-color visuals, Grolet reimagines bakery staples with technical precision and a refined aesthetic.\u003c\/p\u003e\n\u003cp data-start=\"1224\" data-end=\"1472\"\u003eOrganized by the rhythm of the day — 7 a.m. viennoiseries, 11 a.m. pastries, 3 p.m. desserts and frozen fruits, and 5 p.m. breads — \u003cem data-start=\"1356\" data-end=\"1374\"\u003eOpéra Pâtisserie\u003c\/em\u003e serves as both an inspiring cookbook and a practical guide for pastry lovers of all skill levels.\u003c\/p\u003e\n\u003cp data-start=\"1474\" data-end=\"1612\"\u003eWhether you're a professional pastry chef or an ambitious home baker, this book is an essential addition to any modern pâtisserie library.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s):\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eCédric Grolet\u003c\/span\u003e\u003cbr\u003e• 284 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058307764468,"sku":"","price":54.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/OperaPatisseriebyCedricGrolet_EN_1.jpg?v=1636920372"},{"product_id":"fruit-the-art-of-pastry-by-cedric-grolet","title":"Fruit: The Art of Pastry by Cedric Grolet (EN)","description":"\u003cp data-start=\"338\" data-end=\"715\"\u003e\u003cem data-start=\"338\" data-end=\"345\"\u003eFruit\u003c\/em\u003e is the debut cookbook by Cédric Grolet, the celebrated French pastry chef named World’s Best Pastry Chef in 2018. Known globally for his breathtaking \u003cem data-start=\"504\" data-end=\"518\"\u003etrompe l’œil\u003c\/em\u003e desserts that replicate the look of real fruit, Grolet elevates pastry to edible sculpture. This stunning book offers a deep dive into his signature style, where taste, precision, and art collide.\u003c\/p\u003e\n\u003cp data-start=\"717\" data-end=\"1067\"\u003eInside this lush volume, Grolet presents 130 recipes featuring 45 fruits, from citrus and berries to exotic and wild varieties. Recipes are organized by ingredient, showcasing his refined techniques and flavour-forward creativity. Grolet begins each creation with a drawing, bringing both artistic vision and culinary innovation to every page.\u003c\/p\u003e\n\u003cp data-start=\"1069\" data-end=\"1391\"\u003eEach chapter includes step-by-step guidance, design sketches, and beautiful photography that highlight the intricacies behind his fruit-inspired creations. Readers will find inspiration not just in the recipes, but in Grolet’s philosophy: to recreate the authentic essence of fruit using the tools of modern French pastry.\u003c\/p\u003e\n\u003cp data-start=\"1393\" data-end=\"1565\"\u003eWhether you’re a seasoned pastry professional or an ambitious home baker, \u003cem data-start=\"1467\" data-end=\"1474\"\u003eFruit\u003c\/em\u003e is an essential resource for mastering fruit-based desserts with elegance and imagination.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s):\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eCédric Grolet\u003c\/span\u003e\u003cbr\u003e• 336 pages\u003cbr\u003e• Published in 2019\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Fruit-_The_Art_of_Pastry_by_Cedric_Grolet_EN_6_480x480.jpg?v=1636921557\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Fruit-_The_Art_of_Pastry_by_Cedric_Grolet_EN_4_480x480.jpg?v=1636921547\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Fruit-_The_Art_of_Pastry_by_Cedric_Grolet_EN_2_480x480.jpg?v=1636921538\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058327884020,"sku":"","price":54.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/Fruit-TheArtofPastrybyCedricGrolet_EN_1.jpg?v=1636921314"},{"product_id":"flowers-by-cedric-grolet","title":"Flowers by Cedric Grolet (EN)","description":"\u003cp data-start=\"1012\" data-end=\"1370\"\u003eFrom the award-winning pastry chef Cédric Grolet, \u003cem data-start=\"1066\" data-end=\"1075\"\u003eFlowers\u003c\/em\u003e is a breathtaking cookbook dedicated entirely to flower-inspired French pastry. Following his acclaimed titles \u003cem data-start=\"1191\" data-end=\"1198\"\u003eFruit\u003c\/em\u003e and \u003cem data-start=\"1203\" data-end=\"1221\"\u003eOpéra Pâtisserie\u003c\/em\u003e, this volume showcases 80 seasonal recipes for tarts, cakes, and entremets — each designed to mimic the natural beauty of blooming flowers.\u003c\/p\u003e\n\u003cp data-start=\"1372\" data-end=\"1721\"\u003eGrolet reimagines traditional patisserie through the art of piping and floral design, using simple tools like a piping bag and tip to create elegant, edible blossoms. Guided by step-by-step instructions and visual illustrations, readers will learn how to shape ganache, Chantilly cream, and other elements into intricate floral compositions.\u003c\/p\u003e\n\u003cp data-start=\"1723\" data-end=\"1996\"\u003eOrganized by season, this book celebrates pastry as both a culinary and visual art. From delicate spring flowers to bold autumn blooms, Grolet demonstrates how ingredients, color, and form can come together to craft desserts that are as beautiful as they are delicious.\u003c\/p\u003e\n\u003cp data-start=\"1998\" data-end=\"2147\"\u003ePerfect for pastry chefs, home bakers, and dessert lovers, \u003cem data-start=\"2057\" data-end=\"2066\"\u003eFlowers\u003c\/em\u003e invites readers to explore the limitless creativity of modern French pastry.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s):\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eCédric Grolet\u003c\/span\u003e\u003cbr\u003e• 356 pages\u003cbr\u003e• Published in 2021\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Flowers_by_Cedric_Grolet_EN_7_480x480.jpg?v=1636922722\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Flowers_by_Cedric_Grolet_EN_4_480x480.jpg?v=1636922702\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Flowers_by_Cedric_Grolet_EN_6_480x480.jpg?v=1636922713\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058378084596,"sku":"","price":67.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/FlowersbyCedricGrolet_EN_1.jpg?v=1636922625"},{"product_id":"modernist-bread-the-art-and-science","title":"Modernist Bread: The Art and Science (EN)","description":"\u003cp data-start=\"749\" data-end=\"1115\"\u003e\u003cstrong\u003eModernist Bread: The Art and Science is the definitive exploration of one of the world’s most iconic foods — bread.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"749\" data-end=\"1115\"\u003eCreated by the award-winning team behind \u003cem data-start=\"910\" data-end=\"929\"\u003eModernist Cuisine\u003c\/em\u003e, this groundbreaking five-volume set is the result of over four years of intensive research, rigorous experimentation, and collaboration with top bakers and scientists around the globe.\u003c\/p\u003e\n\u003cp data-start=\"1117\" data-end=\"1392\"\u003eSpanning more than 2,300 pages, \u003cem data-start=\"1149\" data-end=\"1166\"\u003eModernist Bread\u003c\/em\u003e offers an unprecedented deep dive into every aspect of bread-making — from its rich history and cultural evolution to the microbiology of fermentation, milling science, and cutting-edge baking techniques. Inside, you’ll find:\u003c\/p\u003e\n\u003cul data-start=\"1394\" data-end=\"1765\"\u003e\n\u003cli data-start=\"1394\" data-end=\"1483\"\u003e\n\u003cp data-start=\"1396\" data-end=\"1483\"\u003eOver 1,500 recipes covering global traditions and innovative modernist techniques\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1484\" data-end=\"1582\"\u003e\n\u003cp data-start=\"1486\" data-end=\"1582\"\u003eStunning photography and scientific visuals that reveal what’s happening beneath the crust\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1583\" data-end=\"1685\"\u003e\n\u003cp data-start=\"1585\" data-end=\"1685\"\u003eNew tools and methods developed by the Modernist team for both artisan and industrial bakeries\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1686\" data-end=\"1765\"\u003e\n\u003cp data-start=\"1688\" data-end=\"1765\"\u003eA wire-bound kitchen manual for easy reference in the bakery or kitchen\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1767\" data-end=\"1973\"\u003eWhether you’re a seasoned professional, dedicated artisan, culinary educator, or serious enthusiast, this set is an essential addition to your library — designed to inspire invention and elevate your craft.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow It Differs from Modernist Bread at Home:\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eWhile Modernist Bread at Home is tailored for home bakers with simplified recipes and practical adaptations, Modernist Bread is a comprehensive professional reference. It offers advanced knowledge, cutting-edge techniques, and data-driven insights meant to empower innovation at all levels of bread production — from bakery to lab. 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Across 1,700+ pages spanning three volumes and a wire-bound recipe manual, \u003cem data-start=\"1485\" data-end=\"1502\"\u003eModernist Pizza\u003c\/em\u003e explores every facet of pizza culture and craft.\u003c\/p\u003e\n\u003cp data-start=\"1553\" data-end=\"1577\"\u003eInside, you'll discover:\u003c\/p\u003e\n\u003cul data-start=\"1578\" data-end=\"1926\"\u003e\n\u003cli data-start=\"1578\" data-end=\"1657\"\u003e\n\u003cp data-start=\"1580\" data-end=\"1657\"\u003eA global exploration of pizza styles, from Neapolitan to Detroit to Brazilian\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1658\" data-end=\"1736\"\u003e\n\u003cp data-start=\"1660\" data-end=\"1736\"\u003eScientific insights into dough fermentation, baking methods, and ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1737\" data-end=\"1801\"\u003e\n\u003cp data-start=\"1739\" data-end=\"1801\"\u003eExpert tips on sauce, cheese, toppings, and shaping techniques\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1802\" data-end=\"1865\"\u003e\n\u003cp data-start=\"1804\" data-end=\"1865\"\u003eEquipment recommendations for ovens, stones, steels, and more\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1866\" data-end=\"1926\"\u003e\n\u003cp data-start=\"1868\" data-end=\"1926\"\u003eOver 1,000 recipes ranging from traditional to avant-garde\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1928\" data-end=\"2230\"\u003eLavishly illustrated and housed in a bold red stainless-steel case, \u003cem data-start=\"1996\" data-end=\"2013\"\u003eModernist Pizza\u003c\/em\u003e is more than a cookbook—it’s a comprehensive resource designed for pizzaioli of every level who are ready to elevate their skills, explore new styles, and learn the fascinating history and science behind every slice.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s):\u003cspan\u003e Nathan Myhrvold, Francisco Migoya\u003c\/span\u003e\u003cbr\u003e• 1708 pages\u003cbr\u003e• Published in 2021\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"695\" height=\"391\" src=\"https:\/\/www.youtube.com\/embed\/h0_t5AGWs44\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Modernist_Pizza_EN_10_480x480.jpg?v=1636933978\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Modernist_Pizza_EN_11_480x480.jpg?v=1636933986\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058673848564,"sku":"","price":480.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ModernistPizza_EN_1.jpg?v=1636933835"},{"product_id":"modernist-cuisine-at-home","title":"Modernist Cuisine at Home (EN)","description":"\u003cp data-start=\"979\" data-end=\"1099\"\u003e\u003cstrong\u003eThe revolutionary techniques of Modernist cooking — now for the home kitchen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"285\" data-end=\"660\"\u003eModernist Cuisine at Home is a richly illustrated, research-driven guide that brings the innovations of modernist cooking into the hands of home cooks. 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Learn how to:\u003c\/p\u003e\n\u003cul data-start=\"1876\" data-end=\"2153\"\u003e\n\u003cli data-start=\"1876\" data-end=\"1932\"\u003e\n\u003cp data-start=\"1878\" data-end=\"1932\"\u003eSous vide at home with improvised or affordable setups\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1933\" data-end=\"1985\"\u003e\n\u003cp data-start=\"1935\" data-end=\"1985\"\u003eUse a pressure cooker for maximum flavor and speed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1986\" data-end=\"2064\"\u003e\n\u003cp data-start=\"1988\" data-end=\"2064\"\u003eSear with a blowtorch, marinate with injection, and fry without a deep fryer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2065\" data-end=\"2153\"\u003e\n\u003cp data-start=\"2067\" data-end=\"2153\"\u003eMaximize the performance of the appliances you already own (including your microwave!)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2557\" data-end=\"2651\"\u003e\u003cmeta charset=\"utf-8\"\u003eWhether you’re looking to perfect comfort food or explore new culinary frontiers, Modernist Cuisine at Home provides the science, clarity, and inspiration to level up your cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e• Language: English\u003cbr\u003e• Author(s): Nathan Myhrvold, Maxime Bilet\u003cbr\u003e• 456 pages\u003cbr\u003e• Published in 2012\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/bBkvmyRltGc\" height=\"391\" width=\"695\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Modernist_Cuisine_at_Home_EN_10_480x480.jpg?v=1636935772\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Modernist_Cuisine_at_Home_EN_11_480x480.jpg?v=1636935780\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Modernist_Cuisine_at_Home_EN_12_480x480.jpg?v=1636935788\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058953851124,"sku":"","price":146.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ModernistCuisineatHome_EN_1.jpg?v=1636935564"},{"product_id":"unelaborated-products-definition-and-classification-en","title":"Unelaborated Products: Definition and Classification (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe legendary chef Ferran Adrià’s think-tank, the elBullifoundation, applies its rigorous Sapiens methodology to the core products that form the foundation of all cuisine.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis fascinating and encyclopedic volume, compiled by the globally influential chef, Ferran Adrià’s elBullifoundation, is a deep dive into unprocessed and raw culinary ingredients and  explores why identifying, classifying, and categorizing food is essential to refining every chef’s culinary skills.\u003c\/p\u003e\n\u003cp\u003eDrawing on disciplines such as biology, botany, zoology, and chemistry, and guided by the unique ‘Sapiens’ methodology, which employs a holistic, research-based approach, it is packed with compelling infographics, diagrams, and illustrations that make this fascinating subject easy to comprehend for culinary professionals and enthusiasts. Following in the footsteps of What is Cooking and The Origins of Cooking, this valuable reference will redefine the way we look at what we eat.\u003c\/p\u003e\n\u003cp\u003eFerran Adrià joined the staff of elBulli restaurant in 1984 and rapidly progressed to head chef, earning three Michelin stars and numerous other accolades. Famous for his pioneering culinary techniques, he has been widely applauded and imitated. Since elBulli's closure in 2011, Adrià has been lecturing around the world and developing elBullifoundation, a culinary academy and think tank, on the site of the former elBulli, outside Barcelona.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e• Language: English\u003cbr\u003e• Author(s): elBullifoundation, Ferran Adrià\u003cbr\u003e• 520 pages\u003cbr\u003e• Published in 2021\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Unelaborated_Products-_Definition_and_Classification_EN_4_480x480.jpg?v=1636950178\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Unelaborated_Products-_Definition_and_Classification_EN_6_480x480.jpg?v=1636950186\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Unelaborated_Products-_Definition_and_Classification_EN_9_480x480.jpg?v=1636950194\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42059525325044,"sku":"","price":124.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/UnelaboratedProducts-DefinitionandClassification_EN_1.jpg?v=1636950113"},{"product_id":"the-italian-bakery-by-the-silver-spoon-kitchen-en","title":"The Italian Bakery by the Silver Spoon Kitchen (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eBake like an Italian with this latest Silver Spoon treasure – a culinary inspiration and go-to kitchen companion.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci – the Italian term for all sweet treats.\u003c\/p\u003e\n\u003cp\u003eDishes found in bakeries throughout Italy’s diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations – the Italian way.\u003c\/p\u003e\n\u003cp\u003eFirst published in 1950, Il Cucchiaio d'Argento, published in English as The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. A global bestseller, this book, together with its many offshoots, has taught home cooks around the world how to cook like an Italian and enrich their lives with fresh ingredients and delicious recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e• Language: English\u003cbr\u003e• Author(s): The Silver Spoon Kitchen\u003cbr\u003e• 360 pages\u003cbr\u003e• Published in 2021\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Italian_Bakery_by_the_Silver_Spoon_Kitchen_EN_3_480x480.jpg?v=1636954333\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Italian_Bakery_by_the_Silver_Spoon_Kitchen_EN_7_480x480.jpg?v=1636954344\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Italian_Bakery_by_the_Silver_Spoon_Kitchen_EN_9_480x480.jpg?v=1636954351\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42059641454836,"sku":"","price":54.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TheItalianBakerybytheSilverSpoonKitchen_EN_1.jpg?v=1636954138"},{"product_id":"japanese-food-made-easy-en","title":"Japanese Food Made Easy (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eStep-by-step recipes and expert guidance on preparing healthy Japanese home cooking.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJapanese home cooking is simple - no need for the difficult techniques or hard-to-find produce sometimes used in restaurants. All you need are the well-selected ingredients and seasonings that elevate a dish to something truly special.\u003c\/p\u003e\n\u003cp\u003eJapanese Food Made Easy showcases favourite recipes such as ramen, gyoza, teriyaki and tonkatsu, as well as Japanese dishes generally eaten at home, such as grilled peppers with bonito flakes, kakiage fritters and homemade fried tofu. You'll discover how to make your own teriyaki sauce, tonkatsu sauce, miso dressing and shichimi togarashi (seven chilli mix) - these homemade versions are a healthier alternative to store-bought and will bring instant flavour to the simplest dish. There are also recipes for making dashi broth, sushi or sashimi from scratch, for those who want to try making more traditional Japanese food.\u003c\/p\u003e\n\u003cp\u003eJapanese Food Made Easy has been awarded Best in the World in the category for Food Culture in the Gourmand World Cookbook Awards 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e• Language: English\u003cbr\u003e• Author(s): Aya Nishimura\u003cbr\u003e• 224 pages\u003cbr\u003e• Published in 2021\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Japanese_Food_Made_Easy_EN_2_480x480.jpg?v=1636958948\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Japanese_Food_Made_Easy_EN_4_480x480.jpg?v=1636958964\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42060053709044,"sku":"","price":26.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/JapaneseFoodMadeEasy_EN_1.jpg?v=1636958907"},{"product_id":"the-food-of-singapore-malays-gastronomic-travels-through-the-archipelago-en","title":"The Food of Singapore Malays: Gastronomic Travels Through the Archipelago (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-style=\"color: #ff2a00;\"\u003e\u003c\/span\u003e\u003cstrong\u003eThis is not a cookbook. It is the unwritten story of a people. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBetween the vast Indian and Pacific oceans lies a realm of extraordinary natural abundance: the Malay Archipelago, known widely as the Nusantara. These islands of Southeast Asia have nourished the lives of indigenous Malays throughout the centuries and nurtured the diverse peoples that have set foot on their shores. Today, the Malays make up less than a fifth of the population in Singapore, a city with ancient ties to the Malay world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis book explores their food, not just as a means of sustenance but as a cultural activity.\u003c\/strong\u003e Inheriting the Nusantara’s rich flavours, Singapore Malays have a grand culinary heritage reflecting their worldviews, social values and historical interactions with other cultures. Through close examination of their daily objects, customs, art and literature, these pages reveal how the food Malays enjoy is deeply embedded in different aspects of their identity. Following the broad sweep of Malay cuisine’s evolution – from the 7th-century kingdom of Srivijaya to the 21st-century emporium of cosmopolitan Singapore – this book traces the continuity and dynamism of a shared cultural consciousness.\u003c\/p\u003e\n\u003cp\u003eSumptuously served with stunning photographs, delicious recipes and diligent research, this is essential reading for anyone – gourmets and amateurs alike – hungry for a deeper understanding of the relationship between people and their food.\u003c\/p\u003e\n\u003cp\u003eKhir Johari was born and raised in historic Kampong Gelam, Singapore, in his family home Gedung Kuning, a treasure house of culinary knowledge and recipes. Khir studied mathematics at Santa Clara University, a Jesuit university in California. He then completed a Masters in Education at Stanford University.\u003c\/p\u003e\n\u003cp\u003eSince returning to Singapore, Khir has focused on research into the food cultures of maritime Southeast Asia. He relishes every opportunity to document oral histories and preserve objects of material culture such as old publications, artifacts, textiles and music. He was elected Vice President of the Singapore Heritage Society in 2016 to promote public education and advocacy. 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More Than Veggies by popular vegan blogger Joy Yuan features some of the most irresistible Asian classics like bak kwa (Chinese pork jerky), char siew (Chinese barbecue pork), dumplings, rendang and kaya (coconut egg jam), made wholesome with the goodness of plants.\u003c\/p\u003e\n\u003cp\u003eJoy has perfected these dishes, ensuring that they taste familiar to the original dishes, and are just as hearty, robust and satisfying. She also makes it a point to use common pantry ingredients rather than expensive or difficult-to-find vegan substitutes, to keep these plant-based options practical and accessible for the everyday home cook. Where applicable, options to make the dishes allium-free, soy-free and gluten-free are also provided, so anyone can enjoy these delicious plant-based meals.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e• Language: English\u003cbr\u003e• Author(s): Joy Yuan\u003cbr\u003e• 132 pages\u003cbr\u003e• Publish in 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/More_Than_Veggies-_Asian_Favourites_Made_Plant-based_EN_2_480x480.jpg?v=1636961059\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/More_Than_Veggies-_Asian_Favourites_Made_Plant-based_EN_6_480x480.jpg?v=1636961076\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/More_Than_Veggies-_Asian_Favourites_Made_Plant-based_EN_8_480x480.jpg?v=1636961108\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42060304154868,"sku":"","price":29.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/MoreThanVeggies-AsianFavouritesMadePlant-based_EN_1.jpg?v=1636961004"},{"product_id":"sourdough-baking-a-treatise-by-thomas-teffri-chambelland-en","title":"Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eA reference for all bread bakers, \"Sourdough Baking - A Treatise\" is the baker's new essential tool. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the first volume, Thomas Teffri-Chambelland provides the general public for the first time with the theoretical knowledge needed to better understand bread-making phenomena. The biology of flour, salt and water, the biology and analysis of sourdough, the analysis of the structure and nutritional qualities of sourdough bread: all these subjects are illustrated with diagrams and dealt with in a pedagogical manner to give you all the fundamental bases for baking. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe second volume will accompany you throughout your baking practice as a professional or amateur. You will discover technical description of the different stages of bread-making as well as numerous recipes for sourdough breads based on wheat and rye flours and gluten-free flours such as rice and buckwheat. You will also find recipes for sourdough pastries, including the famous panettone. \u003c\/span\u003eIn total, more than 35 recipes with illustrated step-by-step instructions.\u003c\/p\u003e\n\u003cp\u003eThomas Teffri-Chambelland is a French baker born in 1975. A biologist by training and then a teacher, he left the French national education system in 2001 to devote himself to his passion: bread.\u003c\/p\u003e\n\u003cp\u003eSince 2006, Thomas Teffri-Chambelland created and manages the International School of Bakery (EIDB), a training centre specialising in organic and sourdough bread. Today Thomas Teffri-Chambelland also co-directs several innovative organic bakeries in France, such as Chambelland in Paris, which specialises in rice bread-making, Maison Deschamps in Lyon and La Fabrique à Pain in Aachen-Provence.\u003c\/p\u003e\n\u003cp\u003eThomas Teffri-Chambelland is actively participating in the renewal of contemporary French baking. 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The author also presents the basics of the universal method that will enable you to create your own recipes for sourdough pastries.\u003c\/p\u003e\n\u003cp\u003eThe \"Practical\" chapter enables everyone to familiarize themselves with the basic equipment and techniques. You will find essential and concrete information: where to buy your moulds, your flour, etc. Numerous step-by-step instructions guide the reader from managing the leavening, through the kneading and shaping stages, right up to the confectioning of the fruit.\u003c\/p\u003e\n\u003cp\u003eFinally, the \"Recipes\" section offers you more than 20 highly detailed recipes for sourdough: panettone, croissant, brioche, kouglof, etc. With the participation and recipes of the world's greatest chefs: Ezio Marinato, Mauro Morandin, Alfonso Pepe, Daniel Jorda, Miquel Saborit, Christophe Louie, Emmanuel Revuz and Roy Shvartzapel!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe book offers several levels of reading. It is intended for professionals and passionate amateurs.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThomas Teffri-Chambelland is a French baker born in 1975. A biologist by training and then a teacher, he left the French national education system in 2001 to devote himself to his passion: bread.\u003c\/p\u003e\n\u003cp\u003eSince 2006, Thomas Teffri-Chambelland created and manages the International School of Bakery (EIDB), a training centre specialising in organic and sourdough bread. Today Thomas Teffri-Chambelland also co-directs several innovative organic bakeries in France, such as Chambelland in Paris, which specialises in rice bread-making, Maison Deschamps in Lyon and La Fabrique à Pain in Aachen-Provence.\u003c\/p\u003e\n\u003cp\u003eThomas Teffri-Chambelland is actively participating in the renewal of contemporary French baking. He has recently won the 2021 French Panettone Championship!\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Thomas Teffri-Chambelland\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e• 264 pages\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e• Published in 2020\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Sourdough_Panettone_and_Viennoiserie_by_Thomas_Teffri-Chambelland_EN_8_480x480.jpg?v=1637106487\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Sourdough_Panettone_and_Viennoiserie_by_Thomas_Teffri-Chambelland_EN_14_480x480.jpg?v=1637106504\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Sourdough_Panettone_and_Viennoiserie_by_Thomas_Teffri-Chambelland_EN_12_480x480.jpg?v=1637106512\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42071555178740,"sku":"","price":119.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SourdoughPanettoneandViennoiseriebyThomasTeffri-Chambelland_EN_1.jpg?v=1637106157"},{"product_id":"so-good-pastry-magazine-27-en","title":"So Good Pastry Magazine #27 (EN)","description":"\u003cp dir=\"ltr\"\u003eWe are not going to tell you a story, we're telling you 21. That is the number of articles that this new issue of so good..magazine contains. There are 21 exciting stories that speak of personal improvement, dreams come true, effort and sacrifice, tireless work, ideas, techniques, inspiration, and the desire to share with others what our 24 leading chefs exclusively offer us.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eDo you know how to make a millefeuille with more flavour and crunchiness in every bite? Have you heard of the Balinese meringue, which is neither Italian, Swiss, nor French?\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eCan you think of how to integrate two of the most iconic Asian flavours in a pound cake?  Would you like to see Dubai at night through a bonbon?  Can you imagine what the fusion between a gallete de roi and a mooncake would be?  How do you make a ganache that stays “melty”, with a slight cold mouth feel?  What do you think is the secret to making one of the spongiest Japanese roll cakes in the world?  Do you want to know which pastry shop has become one of the main tourist attractions in a remote Russian city?  Is there a device that allows you to imbue the aroma of wild truffle in a dessert?  Can you prepare an apricot mousse as creamy as any other, but without using dairy ingredients?  Have you ever wondered what Van Gogh's Sunflowers hide?  And how to invert an already inverse puff pastry?\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eLearn about these and many more stories, techniques, and curiosities in so good magazine #27.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e• 304 pages\u003cbr\u003e• Published in 2022\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cb\u003e\u003cspan lang=\"es-trad\"\u003eWill Goldfarb\u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cspan lang=\"es-trad\"\u003e, \u003c\/span\u003e\u003cspan lang=\"es-trad\"\u003eHaute pâtisserie in paradise\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMauro Pompili \u0026amp; Maya Sittisuntorn\u003c\/strong\u003e\u003cspan\u003e, Complex, beautiful and friendly\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhilipe Vancayseele\u003c\/strong\u003e\u003cspan\u003e, Play and taste\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLuis Amado, Safe flavors\u003c\/strong\u003e\u003cspan\u003e, ‘go wild’ shapes\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlexis \u0026amp; Manuel Bouillet\u003c\/strong\u003e\u003cspan\u003e, Thinking out of the box\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChong Ko Wa\u003c\/strong\u003e\u003cspan\u003ei, Creativity or improvisation?\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJesús Escalera\u003c\/strong\u003e\u003cspan\u003e, Relaxed patisserie\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJavier Guillén\u003c\/strong\u003e\u003cspan\u003e, Nonconformist\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaxime Gilbert\u003c\/strong\u003e\u003cspan\u003e, The culinary appeal of tarts\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJiro Tanaka\u003c\/strong\u003e\u003cspan\u003e, Be as creative as a pastry che\u003c\/span\u003ef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFabrice Danniel\u003c\/strong\u003e\u003cspan\u003e, Pleasure must change\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePaola Chang\u003c\/strong\u003e\u003cspan\u003e, Third culture\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePaco Pérez\u003c\/strong\u003e\u003cspan\u003e, A new skin\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimitri Fayard\u003c\/strong\u003e\u003cspan\u003e, The highly trained trainer\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlexandr Donskov\u003c\/strong\u003e\u003cspan\u003e, A ‘brightness’ in the gateway to Asia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eTidbits\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMILLEFEUILLE CHALLENGE\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrancisco Migoya\u003c\/strong\u003e, The accordion\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrançois Perret\u003c\/strong\u003e, Road inspiration\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimitri Fayard\u003c\/strong\u003e, Mille feuille to the third power\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOlivier Fernández\u003c\/strong\u003e, Twice inverted\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTanguy Coelis\u003c\/strong\u003e, A 100% artisan success\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDavid Chamorro \u0026amp; 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Through detailed photography, step-by-step illustrations, and personal tips, he invites readers into his creative universe built on three pillars:\u003c\/p\u003e\n\u003cul data-start=\"2367\" data-end=\"2489\"\u003e\n\u003cli data-start=\"2367\" data-end=\"2410\"\u003e\n\u003cp data-start=\"2369\" data-end=\"2410\"\u003eSimplicity and clarity in technique\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2411\" data-end=\"2454\"\u003e\n\u003cp data-start=\"2413\" data-end=\"2454\"\u003eAuthentic, high-quality ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2455\" data-end=\"2489\"\u003e\n\u003cp data-start=\"2457\" data-end=\"2489\"\u003eClean, modern dessert design\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2491\" data-end=\"2729\"\u003eHis aim: to make pastry approachable without sacrificing artistic integrity. 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It's another beautiful creation from Bets and will be loved by her fans, old and new.  Includes dual measures.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBernadette \"Bets\" Gee is a highly successful baker and business owner. 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These contributors bring with them not only technical excellence but also an awareness of emerging trends and evolving sensitivities in contemporary dessert making.\u003c\/p\u003e\n\u003cp data-end=\"1461\" data-start=\"1051\"\u003eWhether comparing techniques, revisiting a favourite chef’s creations, or exploring recipes centred around specific ingredients or textures, \u003cem data-end=\"1214\" data-start=\"1192\"\u003eso good.. Recipes #3\u003c\/em\u003e serves as a highly practical reference. With its easy-to-navigate format and editorial precision, it’s the ideal companion to the magazine series—and an indispensable source of inspiration for chefs, educators, and pastry professionals alike.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eIndex of recipes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSponge cakes and bakes\u003c\/li\u003e\n\u003cli\u003eSablés, crumbles ad other crispy dough\u003c\/li\u003e\n\u003cli\u003eMousses\u003c\/li\u003e\n\u003cli\u003eCreams, crémeux, egg-free creams\u003c\/li\u003e\n\u003cli\u003eGanaches and other bonbon fillings\u003c\/li\u003e\n\u003cli\u003ePralinés, gianduja and other\u003c\/li\u003e\n\u003cli\u003eIce creams and sorbets\u003c\/li\u003e\n\u003cli\u003eGels, gelées, pâtes de fruit\u003c\/li\u003e\n\u003cli\u003eGlazes and sprays\u003c\/li\u003e\n\u003cli\u003eSauces, syrups, soups, jams\u003c\/li\u003e\n\u003cli\u003eCaramels, tuiles, croustillants\u003c\/li\u003e\n\u003cli\u003eDrinks, foams, sands\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e• Published in 2022\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/So_Good_Recipes_3_EN_3_480x480.jpg?v=1657065750\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43029190508788,"sku":"","price":49.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SoGoodRecipes_3_EN_1.jpg?v=1657065691"},{"product_id":"oh-la-la-by-yohan-ferrant","title":"Oh Là Là: Bread, Viennoiserie \u0026 Panettone by Yohan Ferrant (EN\/ES)","description":"\u003cp data-end=\"1294\" data-start=\"1105\"\u003eOh Là Là! by Yohan Ferrant is a comprehensive and beautifully structured guide for bakers who want to elevate their skills and create breads and viennoiseries with professional finesse.\u003c\/p\u003e\n\u003cp data-end=\"1664\" data-start=\"1296\"\u003eMaster baker and educator Yohan Ferrant brings together decades of expertise to reveal not only his signature recipes, but also the techniques and principles behind exceptional dough. With over 45 step-by-step recipes—including panettone, brioche, croissants, and nutritionally enriched loaves—this book is both a technical manual and a source of creative inspiration.\u003c\/p\u003e\n\u003cp data-end=\"1722\" data-start=\"1666\"\u003eAcross five well-organized sections, \u003cem data-end=\"1714\" data-start=\"1703\"\u003eOh Là Là!\u003c\/em\u003e covers:\u003c\/p\u003e\n\u003cul data-end=\"2089\" data-start=\"1723\"\u003e\n\u003cli data-end=\"1794\" data-start=\"1723\"\u003e\n\u003cp data-end=\"1794\" data-start=\"1725\"\u003eThe fundamentals of flour, salt, sourdough, and other key ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1867\" data-start=\"1795\"\u003e\n\u003cp data-end=\"1867\" data-start=\"1797\"\u003eBread-making processes such as kneading, shaping, proofing, and baking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1932\" data-start=\"1868\"\u003e\n\u003cp data-end=\"1932\" data-start=\"1870\"\u003eA collection of classic, specialty, and artistic bread recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2009\" data-start=\"1933\"\u003e\n\u003cp data-end=\"2009\" data-start=\"1935\"\u003eIn-depth panettone making, featuring a guest contribution by Ezio Marinato\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2089\" data-start=\"2010\"\u003e\n\u003cp data-end=\"2089\" data-start=\"2012\"\u003eEnriched and laminated doughs, from buttery brioches to vibrant viennoiseries\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2264\" data-start=\"2091\"\u003eWith clear explanations, practical insights, and elegant photography, \u003cem data-end=\"2172\" data-start=\"2161\"\u003eOh Là Là!\u003c\/em\u003e is a must-have for serious bakers, pastry chefs, and anyone passionate about artisan bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCONTENT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv aria-expanded=\"true\" aria-labelledby=\"headingextra-715\" role=\"tabpanel\" class=\"collapse in\" id=\"collapseextra-715\"\u003e\n\u003cdiv class=\"card-block\"\u003e\n\u003cdiv id=\"extra-content-715\" class=\"\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e1. AN OVERVIEW OF INGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e \u003c\/strong\u003eRegarding wheat and flour, water, salt, yeasts, pre-ferments and sourdough\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e2. BREAD:\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e \u003c\/strong\u003eBase temperature, kneading, rest periods of the dough, ball forming, scoring and baking\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCommercial breads\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBaguette de tradition\u003c\/li\u003e\n\u003cli\u003eBaguette poolish\u003c\/li\u003e\n\u003cli\u003eBarra de cuarto\u003c\/li\u003e\n\u003cli\u003eSeed and cereal Pavé\u003c\/li\u003e\n\u003cli\u003eMy campagne\u003c\/li\u003e\n\u003cli\u003eT80\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBreads with added nutritional value\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePain du mondial\u003c\/li\u003e\n\u003cli\u003eMonococum\u003c\/li\u003e\n\u003cli\u003eGigantón rye bread  \u003c\/li\u003e\n\u003cli\u003eWholemeal\u003c\/li\u003e\n\u003cli\u003eSpelt t80\u003c\/li\u003e\n\u003cli\u003eBuckwheat seeds\u003c\/li\u003e\n\u003cli\u003eBuckwheat flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTerroir and special breads\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFlorencio aurora\u003c\/li\u003e\n\u003cli\u003eRouge de bourdeaux\u003c\/li\u003e\n\u003cli\u003eMélilot\u003c\/li\u003e\n\u003cli\u003eSenatore capelli ciabatta\u003c\/li\u003e\n\u003cli\u003eNegrillo\u003c\/li\u003e\n\u003cli\u003eMultigrain\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDecorative breads\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCouronne bordelaise\u003c\/li\u003e\n\u003cli\u003eStar\u003c\/li\u003e\n\u003cli\u003eMoustache\u003c\/li\u003e\n\u003cli\u003eBread 7\u003c\/li\u003e\n\u003cli\u003eTabatière\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e3. PANETTONE\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic panetton\u003c\/li\u003e\n\u003cli\u003eThree-chocolate and blueberry panettone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e4. BRIOCHE\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eJurassienne\u003c\/li\u003e\n\u003cli\u003eNanterre\u003c\/li\u003e\n\u003cli\u003eHigh braid\u003c\/li\u003e\n\u003cli\u003eCrown\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e5. PUFF PASTRY DOUGH\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCrescent-shaped croissant\u003c\/li\u003e\n\u003cli\u003eDavid Bedu-style two-coloUr croissant\u003c\/li\u003e\n\u003cli\u003ePain au chocolat\u003c\/li\u003e\n\u003cli\u003ePain aux raisins\u003c\/li\u003e\n\u003cli\u003eChoco-Orange\u003c\/li\u003e\n\u003cli\u003eFlan parisien\u003c\/li\u003e\n\u003cli\u003eLemon and orange nest\u003c\/li\u003e\n\u003cli\u003eGianduja Cruffin\u003c\/li\u003e\n\u003cli\u003eRaspberry delight\u003c\/li\u003e\n\u003cli\u003eDome\u003c\/li\u003e\n\u003cli\u003eStrawberry and yuzu flower\u003c\/li\u003e\n\u003cli\u003eGourmand\u003c\/li\u003e\n\u003cli\u003eLove drop\u003c\/li\u003e\n\u003cli\u003eTropic-Pineapple\u003c\/li\u003e\n\u003cli\u003eGalette des rois\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e• Language: English \u0026amp; Spanish\u003cbr\u003e• Author(s): Yohan Ferrant\u003cbr\u003e• 334 pages\u003cbr\u003e• Published in 2022\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/751176859?h=e1f02d5054\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/OhLaLabyYohanFerrant_EN_ES_2_480x480.jpg?v=1666977519\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/OhLaLabyYohanFerrant_EN_ES_3_480x480.jpg?v=1666977525\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/OhLaLabyYohanFerrant_EN_ES_5_480x480.jpg?v=1666977530\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43488832684276,"sku":"","price":132.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/OhLaLabyYohanFerrant_EN_ES_1.jpg?v=1666935779"},{"product_id":"bachour-buffets-by-antonio-bachour","title":"Bachour Buffets by Antonio Bachour (EN\/ES)","description":"\u003cp data-end=\"1657\" data-start=\"1384\"\u003e\u003cem data-end=\"1401\" data-start=\"1384\"\u003eBachour Buffets\u003c\/em\u003e is the most expansive and personal book yet from Antonio Bachour, the two-time Best Pastry Chef in the World. 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From laminated doughs and modern entremets to glossy chocolate tablets and bite-sized petit fours, this book is a masterclass in presentation and production.\u003c\/p\u003e\n\u003cp data-end=\"2472\" data-start=\"2204\"\u003eDesigned for professional chefs, instructors, and ambitious pastry students, \u003cem data-end=\"2298\" data-start=\"2281\"\u003eBachour Buffets\u003c\/em\u003e is not just a recipe collection — it’s a celebration of pastry as visual and culinary spectacle. “A buffet,” says Bachour, “is a party — and everything at a party has to shine.”\u003c\/p\u003e\n\u003cp data-end=\"2544\" data-start=\"2474\"\u003eThis is Bachour’s pastry, fully realized—bold, generous, and 100% him.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e• Language: English \u0026amp; Spanish\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Antonio Bachour\u003cbr\u003e• 512 pages\u003cbr\u003e• Published in 2022\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/BachourBuffetsbyAntonioBachour_EN_ES_8_480x480.jpg?v=1670790949\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/BachourBuffetsbyAntonioBachour_EN_ES_7_480x480.jpg?v=1670790985\" alt=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/BachourBuffetsbyAntonioBachour_EN_ES_11_480x480.jpg?v=1670790960\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43572025819380,"sku":"","price":138.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/BachourBuffetsbyAntonioBachour_EN_ES_1_3334aad7-f75a-423f-b66b-758a40113641.jpg?v=1670791242"},{"product_id":"the-noma-guide-to-fermentation-en","title":"The Noma Guide to Fermentation (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eNamed one of the Best Cookbooks of the Year by the \u003ci data-mce-fragment=\"1\"\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/i\u003e, and more\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“An indispensable manual for home cooks and pro chefs.” —\u003ci data-mce-fragment=\"1\"\u003eWired\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAt Noma — four times named the world’s best restaurant — every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic.  Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNow René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments.  And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.  With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables.  And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFermentation is already building as the most significant new direction in food (and health). 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Find him on Instagram @reneredzepinoma and @nomacph.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDavid Zilber\u003c\/strong\u003e is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. cHe has worked at Noma since 2014 and has served as director of its fermentation lab since 2016.  He enjoys Jamaican patties and quantum physics. cFind him on Instagram @david_zilber.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003eAuthor(s): René Redzepi, David Zilber\u003cbr\u003e• 456 pages\u003cbr\u003e• Published in 2018\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheNomaGuidetoFermentation5_480x480.jpg?v=1669857370\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheNomaGuidetoFermentation7_480x480.jpg?v=1669857376\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheNomaGuidetoFermentation8_480x480.jpg?v=1669857383\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43602150949108,"sku":"","price":46.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TheNomaGuidetoFermentation1.jpg?v=1669855943"},{"product_id":"exploring-the-world-of-japanese-craft-sake-en","title":"Exploring the World of Japanese Craft Sake (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThis stunning guide invites you into the story of sake, an ancient beverage finding its way in a modern world.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhether you're a sake novice or an experienced connoisseur, Exploring the World of Japanese Craft Sake offers fascinating insights, practical tips, and rich stories about this popular beverage.\u003c\/p\u003e\n\u003cp\u003eAuthors and experts Nancy Matsumoto and Michael Tremblay personally undertook the challenge of visiting 35 artisanal sake breweries in Japan, the US, and Canada to interview makers and document every stage of the sake brewing process. Nancy's celebrated journalistic background combined with Michael's sake sommelier experience have led to an engaging and informative look at the world of sake.\u003c\/p\u003e\n\u003cp\u003eWith over 300 colour photos and a lively narrative, this fascinating book provides:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA comprehensive introduction to the science and history of sake brewing in Japan\u003c\/li\u003e\n\u003cli\u003eA look at how fine craft sakes are brewed today using traditional methods and no additives--only rice, water, koji, and yeast\u003c\/li\u003e\n\u003cli\u003eHistories of Japan's venerable breweries, some of them over 300 years old!\u003c\/li\u003e\n\u003cli\u003eAn answer to why some breweries are able to turn out a superior quality of sake\u003c\/li\u003e\n\u003cli\u003eA discussion of rice varieties and the contentious topic of terroir in the context of sake making.\u003c\/li\u003e\n\u003cli\u003eCurrent trends in the world of sake, including the fine sakes now brewed outside Japan\u003c\/li\u003e\n\u003cli\u003eTasting notes and recommendations for top craft sakes you have not heard about yet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis book also includes personal recipes from several top Japanese sake-brewing families along with food-pairing tips and a chapter on the authors' own Japanese sake-bar-going adventures.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Authors\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMichael Tremblay\u003c\/strong\u003e is a Sake Samurai and Wine Spirit Education Trust (WSET) certified Educator residing in Toronto. He is the Sommelier at ki modern Japanese + bar, a Japanese restaurant with one of Canada's largest sake programs. He is the Founder of the Sake Scholar Course, a certification course that explores the regionality of sake. @mtrsake\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNancy Matsumoto\u003c\/strong\u003e is a writer and editor who covers sake, food, agroecology, and Japanese arts and culture. Her work has appeared in The Wall Street Journal, Time, The Los Angeles Times, The Toronto Globe and Mail, Food and Wine, and theAtlantic.com. She is the editor of By the Shore of Lake Michigan, an English-language translation of Japanese tanka poems, and a contributor to a number of other books and publications. The holder of three sake certifications, she divides her time between Toronto and New York City. Find her at nancymatsumoto.com and at @NancyMatsumoto.\u003c\/p\u003e\n\u003cp\u003eJohn Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award, the first year it was awarded. He has published five books on sake.\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003eAuthor(s): Nancy Matsumoto, Michael Tremblay\u003cbr\u003e• 256 pages\u003cbr\u003e• Published in 2022\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/ExploringtheWorldofJapaneseCraftSake3_480x480.jpg?v=1669951621\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/ExploringtheWorldofJapaneseCraftSake4_480x480.jpg?v=1669951629\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/ExploringtheWorldofJapaneseCraftSake9_480x480.jpg?v=1669951642\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43602154979572,"sku":"","price":24.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ExploringtheWorldofJapaneseCraftSake1.jpg?v=1669855955"}],"url":"https:\/\/supplies.gusta.ca\/collections\/5-tax-items.oembed?page=4","provider":"Gusta Supplies","version":"1.0","type":"link"}