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Antonio Salvador Moreno Carretero posted an update 5 weeks ago
Level:
Executive Chef
Pizza carbonara.
Pizza napolitana carbonara, sencillamente genial.
Diego Garzon, Mercedes Minaya Palacios and 4 others5 Comments- View more comments
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armijosm131-023302 posted an update 5 weeks ago
Made this classic chocolate chip cookies from chef @annagordon
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ricomarquez1975-a4e095 posted an update 5 weeks ago
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Joana Branco posted an update 5 weeks ago
After completing Chef Antonio Bachour’s “Croissants and Viennoiserie” course, I was inspired to challenge myself by recreating five of his pastries: the plain and strawberry mascarpone croissants, pain aux raisins, pain au chocolat, and the rocher roll.
There’s still plenty of room for improvement, but I’m really happy with how these first…
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Adriana Arcila Castillo posted an update in the club
5 weeks agoPastry & Bakery 5 weeks agoUnderstanding the Croissant!
Entendiendo el croissant!
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Antonio Salvador Moreno Carretero posted an update 5 weeks ago
Level:
Executive Chef
Ham, tomato, and EVOO sandwich.
EVOO is great for so many things, but it’s absolutely delicious this way.
Level:
Executive Chef
Bocadillo de jamón, tomate y AOVE.
El AOVE vale para muchas cosas, pero así está de vicio.
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Pablo posted an update 5 weeks ago
Sourdough starter
Masa madre
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Nelzon Cunanan posted an update 5 weeks ago
Photo test shoot of an Italian-inspired mussel dish in a dark, moody setting.
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Lyubomira Tuykova Tuykova posted an update in the club
5 weeks agoPastry & Bakery 5 weeks agoMy autumn berry and apple pie, following Julie Jones’ recipe from her Decorative Shortcrust Pastry course.
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Sergio Roman posted an update 5 weeks ago
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Dilip Chettri posted an update in the club
5 weeks agoCooking 5 weeks agoDouble lamb chops
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Jeff Walters posted an update 5 weeks ago
Pizza time!
American style this time.
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tracibower33-99c0f9 posted an update 5 weeks ago
Ice Cream Cake
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David Castro posted an update 5 weeks ago
Pizza with burrata 🙂
Pizza con burrata:)
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Estefania Lozano Ragel posted an update 5 weeks ago
Level:
Sous Chef
Normalmente hago el bizcocho de limon con yogur normal, pero hoy he decidido hacerlo con yogur griego y le he puesto un poco de vainilla, lo he decorado con unas frambuesas. El resultado ha sido mejor de lo que esperaba el contraste del dulzor con la frambuesa acida es increible.
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