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arte heladero 176 / mar-abr 2017
arte heladero 176 / mar-abr 2017

arte heladero 176 / mar-abr 2017

15.90€
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Description

CONTENTS IN SPANISH

Gelatoscopio, “nos gusta llevar el helado al postre de restaurante, jugando con texturas y técnicas que hacen un poco más compleja la forma de verlo”

aula ochiai pone el kakigori en primer plano

Tai Berrios, rocambolesc un clásico que emociona

Rafa Delgado el helado, la chispa de la vida

Joaquín Grimaldi un nuevo paso en dolce morte

Rafa Ortega Rueda premio arte heladero al mejor trabajo fin de estudios

Hiroyuki Emori un estilo inconfundible

Fragolate en busca de una identidad amazónica

Stéphane Orsoni y Raül Cegarra coberturas negras de origen

Albert Soler y Lluís Ribas la viabilidad de un helado para diabéticos (II)

Roberta de Sanctis la formulación desde la vertiente nutricional

Carlos Arribas el chocolate en la heladería (V)

Entrevista a Marco Miquel, nuevo presidente de Anhcea

Intersicop 2017, por el buen camino

Actualidad 

Guía de proveedores 

Data sheet
ISSN
1578-7206
Size
21 x 29,7 cm
Language
Spanish
Author/s
Check out the summary
Published in
2017
Weight
0,7 kg
Contents
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