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Magazine Dulcypas 491
Magazine Dulcypas 491
Magazine Dulcypas 491
Magazine Dulcypas 491
Magazine Dulcypas 491
Dulcypas 491 - IV 2022

🚀 Free shipping of Dulcypas in Spain

Dulcypas 491 magazine with a total of 174 recipes, 48 ​​complete creations, 20 chefs and 132 photos

👉🏽 Dulcypas Subscription

Dulcypas 491 - IV 2022
Magazine Dulcypas 491
Magazine Dulcypas 491
Magazine Dulcypas 491
Magazine Dulcypas 491
Magazine Dulcypas 491
Dulcypas 491 - IV 2022
Dulcypas 491 - IV 2022

Dulcypas 491 - IV 2022

19.90€
Shipping in 48h | Spain
Shipping in 48h | UE
Shipping in 72h | International
Quantity

🚀 Free shipping of Dulcypas in Spain

Dulcypas 491 magazine with a total of 174 recipes, 48 ​​complete creations, 20 chefs and 132 photos

👉🏽 Dulcypas Subscription

Description

Shall we cross the border?

In this new edition of Dulcypas, we cross many borders, and not only geographical ones. Sometimes a change of perspective is needed to evolve and take pastry to another stage. How many mental boundaries prevent you from moving forward?

Torreblanca moves to Madrid to open a top-level school. Matías Veleda or Natalya Prokopenko have traveled many kilometers before making their respective patisseries a reality. The Spanish Bakery Champion Samuel Suárez, the author of an essential book of adapted recipes, Leyre Pedrazuela, and the movements towards a greener pastry such as those carried out by Toni Rodríguez and Lucila Canero will also invite you to go beyond your technical and conceptual limits.

Ready to change? And you will still find other great references in this issue: the latest from Luciano García, the philosophy of a true father of modern pastry, Philippe Conticini, the head of the masses Jordi Morelló, Jorge Gil Yuste from Alicante, and Gerard and Esther from Forn Gil in Barcelona.

pastry, Philippe Conticini, the head of the masses Jordi Morelló, Jorge Gil Yuste from Alicante, and Gerard and Esther from Forn Gil in Barcelona.

Discover what we do @revistadulcypas

Data sheet
Size
22 x 28,5 cm
Language
Spanish
Author/s
Check out the summary
Weight
0.7 kg
Contents

Learning by doing. La Escuela Torreblanca pone un pie en Madrid 

Belén Melamed. Frescor sutil y crujiente 

Jordi Morelló. Los croissants con más salida 

Philippe Conticini. El praliné y la ósmosis del 0,5% 

Samuel Suárez. Coronar un diario 

Luciano García. Sencillo luego bueno 

Jorge Gil Yuste. Complementario, versátil, limpio 

Matías Veleda. Sutil toque gastro

Gerard Gil y Esther Real. Una fiesta para los sentidos

Natalya Prokopenko. dulces de palacio 

El verde se reivindica

Toni Rodríguez. Sabor sin mentiras 

Lucila Canero. Sin gluten, vegano... y salado 

Leyre Pedrazuela. Reivindicando una (buena) pastelería accesible 

Fina Puigdevall, Martina y Carlota Puigvert. El lado dulce de la huerta 

Actualidad 

Guia de proveedores

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