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arte heladero 199 - I/2021
arte heladero 199 - I/2021
arte heladero 199 - I/2021
arte heladero 199 - I/2021
arte heladero 199 - I/2021
arte heladero 199 - I/2021
arte heladero 199 - I/2021

arte heladero 199 - I/2021

15.90€
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Description

SUMARIO (only in Spanish)

Jean-Christophe Vitte - Debemos ser eficientes y rentables

Pablo Queijo - Tartas heladas con estrella

José Montejano - El helado para llevar a través de los clásicos

Albert Adrià y David Gil - La diferencia que rompe la indiferencia 

Juan Martín y Jesús De la Corte - Granizados lácteos

Mario Masiá - La yema en la pastelería como punto de inspiración

Natalia Ramírez - Alternativas al lactocentrismo

Enrique Coloma - El proceso de elaborar una receta nueva

Luca Caviezel - ilustre e ilustrado

Leonarlo Di Carlo - Bocados redondos

Actualidad

Guia de proveedores

Data sheet
ISSN
1578-7214
Size
28,5 x 22 cm
Language
Spanish
Author/s
Check out the summary
Softcover
104 pages
Published in
2021
Weight
0,7 kg
Contents
Shipping

Shipping with UPS Express worldwide

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40 Years Celebrating Ice Cream
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arte heladero 186 - VI/2018

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The enthusiasm of newcomers and the finest seasonal products for autumn/winter.
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