{"product_id":"issue-22","title":"Issue 22: Equinox","description":"\u003cp data-mce-fragment=\"1\"\u003eThe new digital magazine for pastry and baking pros!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eInside this issue:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHot Chocolate: Enticing New Creations in a Cup\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDario Nuti: Crafting a Legacy through Italian Tradition and Modern Pastry\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSimple Sorbet Science by Michael Laiskonis\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eChocolate Science: Temper, Temper\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePastry Virtuosity: Salute to the Savory Underground\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFunctions of Wheat Flour\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFlavor Inspiration: Combos and Technical Tips\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eVanilla 101: Vanilla That's Anything But\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNew \u0026amp; Notable: Latest Products, Equipment and Books\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eChocolate Talk: Chocolate Pecan Tropical Escape\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eExpert Tips: Five Tips Five Experts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSanjana Patel: Sweet Subversion\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eEquinox by Sanjana Patel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eThe Elevated Sheet Cake\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCottage Life: Organizing the Cottage Kitchen\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePromo Planner\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePricilla Scaff-Mariani: Blending Tradition with Innovation in Pastry\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSourdough Secrets: How Colder Weather Affects Sourdough Baking\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGracious Hosts: HostMilano\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNote-Worthy: Jean Schapowal\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTeacher Feature: Mark Soliday\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCoffee Hazelnut Travel Cake by Fred Csibi-Levin\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eInfinity by Bobby Cortez\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eChocolate Choux with Praline by Oleksandr Trofimenkov\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGolden Chocolate Raspberry by Lia Benedetto\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eZephyr Caramel Cheese Cake by Cedric Barbaret\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eChocolate Caramel Mille Feuille by Clement Goyffon\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePistachio Mini Tarts by Yevhenii Ivanets\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMango and Jivara Cheesecake Choux by Sehaj Ghuman\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLe Macaron French Pastries\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAnnTremet Cake\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eArely's French Bakery\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eManresa Bread\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e Guaranteed to inspire, educate and connect you to the pastry community!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e*Pastry Arts Magazine is strictly a digital publication, not print, so you can feel pretty darn good about saving trees when you purchase :)\u003c\/em\u003e\u003c\/p\u003e","brand":"Pastry Arts","offers":[{"title":"Default Title","offer_id":45582544502997,"sku":"","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/8822\/3370\/files\/PastryMagazine_JANUARY_2024_1.jpg?v=1705175077","url":"https:\/\/shop.pastryartsmag.com\/products\/issue-22","provider":"Pastry Arts Shop","version":"1.0","type":"link"}