Books are increasingly betting on digital formats and all the comforts this implies with respect to being printed on paper. It is a phenomenon that is also being seen in the case of technical books on gastronomy and pastry. Here we offer you a selection of the most outstanding proposals in this format.
Compendium of Spanish, French and Italian specialties executed with solvency and explained as it is, with no gimmicks or catches
A personal look at the popularity of a pizza, a focaccia or a brioche, through the use if Mediterranean savory ingredients. Original, intense, and varied results
The pdf contains 2 books in 1. First the Spanish version, after you can find the english version of the book.
Torreblancas, Mampel, Balaguer, Morató, Pujol and Sierra, seven Best Artisan Pastry Chefs of Spain reunited with a common goal: to unleash their creativity
30 new creations to the delight of professionals and amateurs