Quick view Add to cart Mold PX3220 - Antonio Bachour Price 22.00€ Pavoflex Silicone Mold 300×175 mm. Designed by Antonio Bachour. Produced by Pavoni Italia.
Quick view Add to cart Essence - Jesús Escalera Regular price 69.90€ -5% Price 66.41€ Essence by Jesús Escalera. The importance of aromas in the creation of new ice creams and desserts. A different manual full of practical... -5%
Quick view Add to cart ALMA. Fresa y Pimienta - Eva Espallargas Price 32.00€ Fusion of flavors that produces an explosion of sensations so spectacular and so simple.
Quick view Add to cart Confitures - Lise Bienaimé, Sabrina Delattre Price 34.90€ Confitures by Lise Bienaimé and Sabrina Delattre is a cookbook that explores the art of making homemade jams, jellies and preserves. The book...
Quick view Add to cart La pâtisserie parisienne: 70 recettes au coeur de l'histoire - Arnaud Delmontel Price 35.00€ Arnaud Delmontel guides us through the city and its history, discovering 70 legendary pastries, and revealing their recipes and origins:...
Quick view Add to cart Bocuse Cookery Institute Price 90.25€ Bocuse Cookery Institute: The definitive step-by-step guide to culinary excellence
Quick view Add to cart elBulli 2005-2011 - Ferran Adrià Price 498.75€ elBulli 2005-2011 is the last instalment of a unique project, the elBulli General Catalogue. At nearly 2.700 pages and more than 750 recipes,...
Quick view Add to cart Modernist Cuisine Price 521.10€ Modernist cuisine: The art and science of cooking Delivery deadline: 6 weeks
Quick view Add to cart Modernist Cuisine at Home Price 137.75€ Modernist Cuisine at Home opens up a new world of culinary possibilities for passionate and curious home cooks. Delivery deadline: 1 week
Quick view Add to cart Dulcypas 506 - III/2024 Price 19.90€ The Basque-style cheesecake , large-format doughs , the award-winning xuixo from the latest edition, new ingredients such as enzymes,...
Quick view Add to cart COCINOLOGIA - La ciencia de cocinar Price 24.95€ The main cooking techniques, tricks and preparations explained thanks to science
Quick view Add to cart La Enciclopedia de los Sabores. Vol. 2 - Niki Segnit Price 24.90€ La Enciclopedia de los Sabores. Vol. 2 by Niki Segnit is a continuation of her acclaimed work on flavor pairings, focusing primarily on...
Quick view Add to cart La Enciclopedia de los Sabores - Niki Segnit Price 28.90€ In this lively and exceptionally enjoyable book, career flavor scientist Niki Segnit uncovers the essential flavors of food , and organizes...
Quick view Add to cart Richard Hart Bread - Intuitive Sourdough Baking Price 40.00€ A comprehensive guide to the craft of baking bread , featuring more than 60 recipes filled with all the expertise and experience of the founder...
Quick view Add to cart So Good Recipes 2 - Digital Price 29.00€ A unique manual that includes all the recipes of issues 9 to 16 of so good.. magazine dividing the content into a total of 12 families of...
Quick view Add to cart How to Make my Own Recipe - Patisserie Eric Price 99.00€ This book is designed to be different than your typical dessert recipe book. It’s not a collection of fixed recipes but rather a guidebook you...
Quick view Add to cart The Professional Chef - The Culinary Institute of America Price 90.75€ This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design...
Quick view Add to cart DPASR 503 - Digital Price 29.90€ All the recipes published in Dulcypas 2023 are now available in a comfortable manual designed to enhance your creativity, perfect your...
Quick view Add to cart The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts - Lucy Allary Price 39.90€ Lucy Allary developed the concept of creamy, plant-based ice cream and, due to its success, opened a vegan ice cream parlor in 2020. As much...
Quick view Add to cart Monroebakes. Pastelería japonesa y francesa - Noelia Tomoshige Price 21.90€ Monroebakes: Pastelería japonesa y francesa by Noelia Tomoshige is a cookbook that explores the delightfu l fusion of Japanese and French...
Quick view Add to cart so good no 32 Price 30.00€ Twenty-one stories that needed to be told and that you will want to know Discover what we do @sogoodmag
Quick view Add to cart Fragile - Lorenzo Puca Price 120.00€ The artistic technique of sugar and the philosophy of the World Champion
Quick view Add to cart La Frittura in Pasticceria - Franco Antoniazzi, Massimo Carnio Price 50.00€ Immerse a carefully and diligently prepared product into previously heated fat until the desired golden brown. This is the essence of frying .
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