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26,00 € In StockSo Good no 19
What happens to creativity when it interacts with culinary cultures with a lot of personality, with revisited pastry classics, or with complementary disciplines such as cocktails and ice cream making...
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66,00 € In StockOne week with Yann Duytsche
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
66,00 €In Stock -
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29,00 € In Stockice cream - Artisanal ice cream recipe book
Ice Cream, an extensive recipe book with the main ice cream families. 245 recipes by 82 chefs of recognized international prestige.
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45,00 € In StockDos Palillos
A monumental book that approaches the restaurant that Ferran Adrià does not hesitate to qualify as the most important Asian restaurant outside of Asia
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26,00 € In StockSo Good no 18
Beautiful, Surprising, Playful, Sensitive, Elegant, Transgressive, Crunchy, Technological, Centenary, Innovative, Avant-garde ,Thorough, Healthy and Trending
26,00 €In Stock -
26,00 € In Stock
So Good no 19
What happens to creativity when it interacts with culinary cultures with a lot of personality, with revisited pastry classics, or with complementary disciplines such as cocktails and ice cream making...
26,00 €In Stock -
26,00 € In Stock -
66,00 € In Stock
One week with Yann Duytsche
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
66,00 €In Stock -
29,00 € In Stockdulcypas "r" - Gran recetario general de...
The 2018 manual to diversify and evolve your formulation without limits
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29,00 € In StockSo Good Recipes 2
A unique manual that includes all the recipes of issues 9 to 16 of so good, duly classified by type of product, ingredient, and chef
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85,00 € In Stock
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145,00 € 170,00 € Available -
75,00 € 88,00 € AvailableArte Heladero subscription
Technical and professional magazine of ice cream
75,00 € 88,00 €Reduced price!Available -
34,99 € 50,85 € In Stock -
16,00 € 20,00 € Out of stock -
10,00 € 20,00 € Available
