{"product_id":"issue-25","title":"Issue 25: Caviar Popsicle","description":"\u003cp\u003eInside this issue:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCuckoo for Coconut Sugar, Vanilla 101: Elevating Simple and Comforting Desserts\u003c\/li\u003e\n\u003cli\u003eSimple Swaps for More Sustainable Baking\u003c\/li\u003e\n\u003cli\u003eMarc Heu: Rise and Shine\u003c\/li\u003e\n\u003cli\u003eChocolate Talk: Pierre Zimmermann Giving Life to Old Word Traditions in the New World\u003c\/li\u003e\n\u003cli\u003e Maximizing Seasonal Produce in Desserts\u003c\/li\u003e\n\u003cli\u003eIngredient Function: Yeast\u003c\/li\u003e\n\u003cli\u003eShining a Light on Better Photography\u003c\/li\u003e\n\u003cli\u003eFlavor Inspiration: Combos and Technical Tips\u003c\/li\u003e\n\u003cli\u003eEnhancing Desserts with Dehydrated Garnishes\u003c\/li\u003e\n\u003cli\u003eNew \u0026amp; Notable: Latest Products, Equipment and Books\u003c\/li\u003e\n\u003cli\u003eExpert Tips: Five Tips Five Experts\u003c\/li\u003e\n\u003cli\u003eRene Frank: Class without Classification\u003c\/li\u003e\n\u003cli\u003eUbiquitous Ube\u003c\/li\u003e\n\u003cli\u003eUnderstanding the Lamination Layer Calculation Process\u003c\/li\u003e\n\u003cli\u003eCottage Life: Writing a Cookbook\u003c\/li\u003e\n\u003cli\u003eYoonjung Oh: Young and Upcoming Pastry Chef\u003c\/li\u003e\n\u003cli\u003ePromo Planner\u003c\/li\u003e\n\u003cli\u003eFruit Intelligence: Fig\u003c\/li\u003e\n\u003cli\u003eSaid M’Dahoma: Revenge of the Pastry Nerd\u003c\/li\u003e\n\u003cli\u003eChocolate Raspberry Indulgence by Matthew Ratliff\u003c\/li\u003e\n\u003cli\u003eDark Chocolate Budino by Nikey Boyd\u003c\/li\u003e\n\u003cli\u003eItalian Pistachio Olive Oil Cake by Erin Swanson\u003c\/li\u003e\n\u003cli\u003eFall of Acorn by Nitin Bali\u003c\/li\u003e\n\u003cli\u003eRhubarb and Vanilla by Miranda Kohout\u003c\/li\u003e\n\u003cli\u003ePeanuts and Coffee Entremet with Colombian Coffee Pearls by Tristan Rousselot\u003c\/li\u003e\n\u003cli\u003eJeffrey Cagnes\u003c\/li\u003e\n\u003cli\u003eFrederic Blondeel\u003c\/li\u003e\n\u003cli\u003eDefence Bakery\u003c\/li\u003e\n\u003cli\u003eCafé Oberweis\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGuaranteed to inspire, educate and connect you to the pastry community!\u003c\/p\u003e\n\u003cp\u003e\u003cem\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":67831394369749,"sku":null,"price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/8822\/3370\/files\/PastryArtsMagazineIssue25_1.jpg?v=1792516244","url":"https:\/\/shop.pastryartsmag.com\/products\/issue-25","provider":"Pastry Arts Shop","version":"1.0","type":"link"}