arte heladero 199 - I/2021


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9,90 €

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


Guia de proveedores

  • 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
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5 /5

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Javier G. published the 24/08/2021 following an order made on 16/08/2021


Same as above.

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