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arte heladero 199 - I/2021
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
Actualidad
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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