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arte heladero 192 - VI/2019
arte heladero 192 - VI/2019

arte heladero 192 - VI/2019

9.90€
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Description

SUMARIO (only in Spanish)

Gelática Ice Concept. Por un refinamiento al alcance de todos

Ale Rivas y Jordi Amargant. Rocambolesc entra en una nueva etapa

The Pâtissier. Helados de culto en el Bulbiza madrileño

Ximena Pastor. Bean to Ice Cream

Jordi Puigvert. Hacia una nueva pastelería helada

Pablo Galiana. La multidisciplinariedad del chocolate

Eric Ortuño, Francesco Boccia y Andrea De Bellis. Creatividad a seis manos (2)

Rafa Delgado. Frescura también en los emplatados

Actualidad

Alonso 1980. Sorbete de vino tinto

Guía de proveedores

Data sheet
ISSN
1578-7214
Size
28,5 x 22 cm
Language
Spanish
Author/s
Check out the summary
Softcover
112 pages
Published in
2019
Weight
0,7 kg
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Contents
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Petit Fours saber y sabor 186 / book 2022

Regular price 15.00€ -40% Price 9.00€
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Petit Fours: sweet bites to complete a menu
Best pastry magazine ever
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So Good no 26

Price 29.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #26 An amazing issue that you cannot miss. Pastry recipes, techniques, interviews and much more! Discover...
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arte heladero 177 / may-jun 2017

Regular price 9.90€ -2.40€ Price 7.50€
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arte heladero 190 - IV/2019

Regular price 9.90€ -2.40€ Price 7.50€
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arte heladero 186 - VI/2018

Regular price 9.90€ -2.40€ Price 7.50€
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arte heladero 199 - I/2021

Price 9.90€
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Evolution - Jordi Puigvert

Price 49.90€
EVOLUTION FOCUSES ON THE SO-CALLED TECHNOLOGICAL INGREDIENTS Introducing new and advantageous ingredients, simplifying the processes,...
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SIETE. seven masters of modern spanish pâtisserie

Price 19.90€
  • Online only
Torreblancas, Mampel, Balaguer, Morató, Pujol and Sierra, seven Best Artisan Pastry Chefs of Spain reunited with a common goal: to unleash their...

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