{"product_id":"issue23","title":"Issue 23: Movimiento","description":"\u003cp\u003eInside this issue:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePassion Fruit: Dream Ingredient for Pastry Chefs\u003c\/li\u003e\n\u003cli\u003eKatalina Diaz: Phenom-enal\u003c\/li\u003e\n\u003cli\u003eThe Inner Architecture of Dessert\u003c\/li\u003e\n\u003cli\u003eChocolate Science: Understanding the Microwave Heating of Chocolate\u003c\/li\u003e\n\u003cli\u003ePastry Virtuosity: Umami from Scratch\u003c\/li\u003e\n\u003cli\u003eThe Function of Eggs in Pastry and Baking\u003c\/li\u003e\n\u003cli\u003eFlavor Inspiration: Combos and Technical Tips\u003c\/li\u003e\n\u003cli\u003eVanilla 101: GROUNDed in Tradition\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\u003eGonzo Jimenez: Humble Jimenez\u003c\/li\u003e\n\u003cli\u003eThe Cocoa Crisis\u003c\/li\u003e\n\u003cli\u003eCottage Life: Increase your Revenue by Teaching Baking Classes\u003c\/li\u003e\n\u003cli\u003ePromo Planner\u003c\/li\u003e\n\u003cli\u003eVictor Dagatan: Crafting Elegance in Ice and Chocolate\u003c\/li\u003e\n\u003cli\u003eSourdough Secrets: Making Sourdough Spring in Springtime\u003c\/li\u003e\n\u003cli\u003ePerfect Pairings\u003c\/li\u003e\n\u003cli\u003eBusiness Bites\u003c\/li\u003e\n\u003cli\u003eCelery + Mint + Honeydew + White Chocolate by Angel R. Betancourt\u003c\/li\u003e\n\u003cli\u003ePavlova Revisited by Richard Hawke\u003c\/li\u003e\n\u003cli\u003eInka Travel Cakes by Chef Karim Bourgi\u003c\/li\u003e\n\u003cli\u003eJajanan by Deden Putra\u003c\/li\u003e\n\u003cli\u003eMatcha, Shiso \u0026amp; Coconut Mille Feuille by Jason Licker\u003c\/li\u003e\n\u003cli\u003eSweet Potato Cheesecake with Ginger Pear and Cranberry Compote by Kimberly Brock Brown\u003c\/li\u003e\n\u003cli\u003eGrandma’s Carrot Patch by Sanjana Patel\u003c\/li\u003e\n\u003cli\u003eVanilla Oasis by Nicolas Nikolakopoulos\u003c\/li\u003e\n\u003cli\u003eCarmela Ice Cream\u003c\/li\u003e\n\u003cli\u003eBitzel's Chocolate\u003c\/li\u003e\n\u003cli\u003eBianco Latte\u003c\/li\u003e\n\u003cli\u003ePizca Patisserie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\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\n\u003cp\u003e \u003c\/p\u003e","brand":"Pastry Arts","offers":[{"title":"Default Title","offer_id":67828705165525,"sku":null,"price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/8822\/3370\/files\/PastryMagazine_APRIL2024_1.jpg?v=1792503571","url":"https:\/\/shop.pastryartsmag.com\/products\/issue23","provider":"Pastry Arts Shop","version":"1.0","type":"link"}