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Dulcypas 469 - VI/2019
Dulcypas 469 - VI/2019
Dulcypas 469 - VI/2019
Dulcypas 469 - VI/2019
Dulcypas 469 - VI/2019
Dulcypas 469 - VI/2019

Dulcypas 469 - VI/2019

20.00€
15.00€ Save 5.00€
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Description

CONTENTS (only in spanish)

Miquel Guarro. “Lo primero que me atrajo fue la tienda, ahora es la parte humana”

Bee Chef Pastry School. Hans Ovando, Elena Adell, Adrián Sánchez y Kacper Barzyk. El espíritu de la abeja      

La primera Navidad de L’Atelier. Eric Ortuño, Mohamed Sibari y Ester Roelas

César Romero. De reto en reto

Ramon Morató. Una nueva mirada a la ganache de chocolate (II)

Cristina Puig. Chocohistorias

Francisco Broccolo. Práctico, próximo e inclusivo

Salvador Pla. Un éxito a tres bandas

Júlia Amorós. De viaje a Brasil

ITEPPA. La formación que tiene futuro

Premio al Mejor Croissant Artesano de España 2019. Toni Vera vuelve a demostrar su dominio del croissant

Saray Ruiz gana con autoridad el Trofeo Lluís Santapau 2019

Tres bombones por Asturias

Valencia Pan de Calidad. “Hemos puesto la cuña para que esto se mueva y no sólo en Valencia”

Actualidad

Guía de proveedores

Data sheet
ISSN
0212-7725
Size
28,5 x 22 cm
Language
Spanish
Author/s
Check out the summary
Softcover
208 pages
Published in
2019
Weight
0.960 kg
Contents
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