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Revista Dulcypas 492. Mejor revista de pastelería con recetas

Revista Dulcypas 492. Mejor revista de pastelería con recetas
Revista Dulcypas 492. Mejor revista de pastelería con recetas
Revista Dulcypas 492. Mejor revista de pastelería con recetas
Revista Dulcypas 492. Mejor revista de pastelería con recetas
Revista Dulcypas 492. Mejor revista de pastelería con recetas
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Revista Dulcypas 492. Mejor revista de pastelería con recetas

🚀 Free shipping of Dulcypas in Spain

👉🏽 Dulcypas Subscription

Revista Dulcypas 492. Mejor revista de pastelería con recetas
Revista Dulcypas 492. Mejor revista de pastelería con recetas
Revista Dulcypas 492. Mejor revista de pastelería con recetas
Revista Dulcypas 492. Mejor revista de pastelería con recetas
Revista Dulcypas 492. Mejor revista de pastelería con recetas
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes
Magazine Dulcypas 492. Best pastry magazine with pastry recipes

Dulcypas 492 - V 2022

19.90€
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Description

In this issue, you will discover “Oh là là!”, the new book by Yohan Ferrant were bread and pastries go to a new stage and technical perfection. But we also rediscover the possibilities of pastry tasting with Abel Bravo's Glea or Jesús Escalera's Postrería. Blanca Roldán reveals her pastry business with roll cakes as a star product and Cal Jan turns the concept of a gastronomic event into a feast. Christmas is the other big protagonist. Ready to discover it?

Discover what we do @revistadulcypas

Data sheet
Size
22 x 28,5 cm
Language
Spanish
Author/s
Check out the summary
Softcover
226 pages
Published in
2022
Weight
0.7 kg
Contents

Oh Là Là! by Yohan Ferrant. Arriba las masas

Postrería. Un nuevo escenario para iniciar su expansión

Abel Bravo. Destacarse del pelotón

Rafa y Adrià Aguilera, Pablo y Ana Morales. Alianzas con mucho orgullo

Mercè Sampietro. Sororidad y buenas masas

Álvaro y Daniel Álvarez. Hermandad con sabor galego

Blanca Roldán. Creando una marca duradera

Narciso y Sergio Avilés. Una conexión muy estrecha

Pedro García Coy. Firmeza valenciana

Josep Maria Guasch. Éxitos de temporada

Jordi Farrés & Adrià Rodón. Creatividad (a)temperada

Espaisucre. Compitiendo para formarse mejor

Juan Miguel Pantoja. Cuestión de elegancia

Alanya Repostería. Pasión ilimitada

Juan Carlos López. Un máster del chocolate en la selva

Entrevista a Antoni Bellart. “Siempre hay algún momento en que necesitas ayuda y el gremio va a estar ahí”

Actualidad

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