arte heladero 203 - V/2021

15.90€

Quantity

Description

SUMARIO (only in Spanish)

Hernán Rodríguez - Tradición y riesgo en Malasaña

Le Llamber Manín Sucre - Llevando el sabor al límite

Lorenzo Garrido - Una reforma para sellar una nueva etapa

Roberto Lobrano - Un espacio diverso para compartir conocimiento

Gerardo Caprarulo - De la cocina a la nitroheladería

Jorge Vázquez - Modernizando las nieves sin perder su esencia

José Manuel Miquel - Cómo organizarse para mejorar

GeCo - El escenario de un debate abierto

Jijonenca 1964 Garrucha - Una decisión muy rentable

Actualidad

Guia de proveedores

Data sheet

ISSN: 1578-7214
Size: 28,5 x 22 cm
Language: Spanish
Author/s: Check out the summary
Softcover: 106 pages
Published in: 2021
Weight: 0,7 kg

Reviews

Contents

Shipping

Shipping with UPS Express worldwide

Books combo:

Fruits - Cédric Grolet

59.00€

The universe of fruit divided into seven large families and converted into dreamy desserts with the maximum intensity of flavor.

arte heladero 201 - III/2021

15.90€

Le Grand Livre de La Boulangerie

45.00€

100 doughs of reference from French boulangerie and international recipes

so good 23. Best pastry magazine ever

So Good no 23

27.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #23 Manual finishes become the new catalyst of modern pastry Discover what we do @sogoodmag

so good 24. Best pastry magazine ever

So Good no 24

27.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #24 A crossroads between youth, boldness, and the weight of well-understood tradition. Discover what we...

arte heladero 204 - VI/2021

15.90€

Edible Art by Damien Wager

Edible Art - Damien Wager

79.90€

SIGNED BY DAMIEN Edible Art book by Damien Wager. Petit Gateaux, Macarons, Chocolate Bonbons, Entremet & Tarts recipes.

So Good Magazine 25. Best pastry magazine ever

So Good no 25

29.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #25 A crossroads between the innovative restaurant dessert, classic shop pastry , and that irresistible...