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Revista Dulcypas 490
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Revista Dulcypas 490
Revista Dulcypas 490
Revista Dulcypas 490
Revista Dulcypas 490
Revista Dulcypas 490
Revista Dulcypas 490
Revista Dulcypas 490
Revista Dulcypas 490

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Revista Dulcypas 490
Revista Dulcypas 490
Revista Dulcypas 490
Revista Dulcypas 490
Dulcypas 490 - III/2022
Dulcypas 490 - III/2022
Dulcypas 490 - III/2022
Revista Dulcypas 490
Revista Dulcypas 490
Revista Dulcypas 490

Dulcypas 490 - III/2022

19.90€
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Description

Recorre Chile a través de algunas de las figuras más inquietas y prometedoras de su pastelería, empezando por la autora de la portada, Camila García. Conecta con el merecido prestigio que se están ganando profesionales ya consagrados en Europa junto a otras promesas del país austral. Fascínate con la nueva confitería lúdica de Rocambolesc. Déjate contagiar por la fuerza de Fleca Balmes. Disfruta de un chucho de campeonato con todo lujo de detalle. Descubre los wagashi horneados de la familia Ochia y enamórate de los pasteles golosos y refrescantes de Pachi Larrea y Aya Higuchi. Y si te queda energía, también nos hacemos cómplices de la confitería de autor que devuelve el interés de estos dulces bocados y nos dejamos arrastrar por el último grito en masas memorables.

Discover what we do @revistadulcypas

Data sheet
ISSN
0212-7725
Size
22 x 28,5 cm
Language
Spanish
Softcover
186 pages
Weight
0,7 kg
Contents

Alta pastelería en el Sur del Mundo

  • Camila García. Pastelería emotiva
  • Camila Fiol. Chuches de autor
  • Gustavo Sáez. Máxima versatilidad
  • Alejandro Espinoza. Por buen camino
  • Rodrigo Rojas. Rigor e identidad
  • Julio Mancilla. Baya, baya
  • Martín Bahamonde y Carolina Tortello. Inspiración internacional
  • Hans Ovando. El embajador

Georgina Crespo. Sin miedo al futuro

Rocambolesc Confitería. La Confitería más rocambolesca arranca en Girona

Pachi Larrea. Cambiar para seguir mejor

Takashi y Ken Ochiai. El wagashi que pasa por el horno

Aya Higuchi. Un brazo de gitano con aires culinarios

Agustí Gardella. El valor diferencial de un buen relleno

Máster de Alta Pastelería de la EPGB. Reto superado

Actualidad

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