Quick view Add to cart Saber y Sabor 197 - II/2024 Price 29.90€ New Free Shipping in Spain The 250 pages of this volume contain 52 dishes with complete recipes and reflections and ideas by professionals...
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 Dulcypas 507 - IV/2024 Price 19.90€ New Brunch time and the sweet moment of restaurant pastries
Quick view Add to cart Essence - Jesús Escalera Price 69.90€ Essence by Jesús Escalera. The importance of aromas in the creation of new ice creams and desserts. A different manual full of practical...
Quick view Add to cart Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel Price 65.00€ New Luca Caviezel reworks, deepens, and updates his seminal work, reintroducing to the world of Artisan Gelato the new edition of "Scienza e...
Quick view Add to cart CoKorico - Stéphane Klein Price 98.00€ New Discover the secrets of working with artistic sugar with Stéphane Klein in his latest book CoKorico.
Quick view Add to cart Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre - Giambattista Montanari Price 80.00€ New Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre is the fruit of Giambattista Montanari's deep and incessant research into the world...
Quick view Add to cart La Grande Piccola Pasticceria - Alessandro Dalmaso Price 65.00€ New What is more exciting than Alessandro Dalmasso is his "giving life" to the mignon pastry , from the choice of ingredients , equipment and...
Quick view Add to cart Fragile - Lorenzo Puca Price 120.00€ New The artistic technique of sugar and the philosophy of the World Champion
Quick view Add to cart GenialMente Freddo - Leonardo Di Carlo Price 160.00€ New Leonardo Di Carlo again breaks the mould and bursts in with a new manual of almost 1,000 pages, and over 1,000 recipes , to plumb the infinite...
Quick view Add to cart La Frittura in Pasticceria - Franco Antoniazzi, Massimo Carnio Price 50.00€ New Immerse a carefully and diligently prepared product into previously heated fat until the desired golden brown. This is the essence of frying .
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 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 So Good Recipes 1 - Digital Price 26.00€ The most extensive, complete and up-to-date recipe collection in international haute pâtisserie. In one unique volume we have included a complete...
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 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 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 How to Make my Own Recipe - Patisserie Eric Price 99.00€ PRE-ORDER | Shipping starting from September This book is designed to be different than your typical dessert recipe book. It’s not a...
Quick view Add to cart La Enciclopedia de los Sabores - Niki Segnit Price 27.90€ 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 La Enciclopedia de los Sabores. Vol. 2 - Niki Segnit Price 23.90€ 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 COCINOLOGIA - La ciencia de cocinar Price 22.95€ The main cooking techniques, tricks and preparations explained thanks to science
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,...
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