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Dulcypas 485 - VI/2021

👉🏽 Dulcypas Subscription

Dulcypas 485 - VI/2021
Dulcypas 485 - VI/2021
Dulcypas 485 - VI/2021
Dulcypas 485 - VI/2021
Dulcypas 485 - VI/2021
Dulcypas 485 - VI/2021
Dulcypas 485 - VI/2021
Dulcypas 485 - VI/2021
Dulcypas 485 - VI/2021
Dulcypas 485 - VI/2021

Dulcypas 485 - VI/2021

15.90€
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👉🏽 Dulcypas Subscription

Description

Discover what we do @revistadulcypas

Data sheet
ISSN
0212-7725
Size
22 x 28,5 cm
Language
Spanish
Author/s
Check out the summary
Softcover
212 pages
Published in
2021
Weight
0,7 kg
Tipo de papel
Papel de alta calidad estucado mate
Contents

CONTENTS (only in spanish)

David Gil. Clásicos muy modernos

Miquel Guarro. Sin complejos

Oriol Rossell. El otoño en texturas

Lluís Costa. De viajes y caracolas

Julien Perrinet. Navidad por los cuatro costados

Alessandra Mion. El choux pret-à-porter milanés

Andrea Dopico y Franck Wenz. Pastelería de mercado

Ricard Martínez. Postres muy personales

Bubó. Una Navidad con sello propio

Lluc Crusellas se gana su billete a París

Todo sobre la pasta de té en Break! by Eric Ortuño

El mejor croissant se simplifica

            Antonio García. Nuestra receta es muy sencilla. Lo esencial para hacer un croissant, y nada más”, 150

El panettone sigue subiendo

            Yann Duytsche-Dolç. Mejor panettone de fruta de España

            Rafel y Adrià Aguilera-Cal Jan. Mejor panettone de chocolate de España

Giambattista Montanari. “Como italiano es un motivo de orgullo que el panettone triunfe en otros países”

Turrón de Xixona todo el año

Juanjo Rausell La sencillez de un buen pan

Actualidad

Guía de proveedores

Shipping

Shipping with UPS Express worldwide

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