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Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie
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Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie

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Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour
Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie. antonio bachour

Dulcypas 494 - I/2023

19.90€

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Dulcypas 494

Cover: Pistachio Paris-Brest by Antonio Bachour.

Discover our top chefs such as Antonio Bachour, Belén Melamed or Carles Mampel among others. The crossroads between high-voltage masses and Nuño García's pastry DNA. The beautiful pastry restaurant by Jesús Camacho from Tenerife and Anthony Hart from Australia. The original and sweet designs by Josep Maria Guasch (Targarona) and Adrià Rodón.

The best fruit panettones (Daniel Jordà) and chocolate (Eric Ortuño) in Spain. Successful business in Girona (Natalia Prokopenko), Petrer (Kake Martínez) or Madrid (Viena Capellanes).

This issue represents the new golden age of the masses, in-depth technique, modern style exercises and much more!

Discover what we do @revistadulcypas

Data sheet
Size
22 x 28,5 cm
Language
Spanish
Author/s
Check out the summary
Published in
2023
Weight
0.7 kg
Reviews
Contents

Bachour Buffets. La obra definitiva de Antonio Bachour

Nuño García. Joyas a diario

Carles Mampel. La pastelería que falta

Jesús Camacho. La sorpresa suficiente

Antonio García. Cuestión de carácter

Belén Melamed. A golpe de inspiración

Anthony Hart. Doble enfoque

Adrià Rodón. Plus

La “panettolocura” se extiende

Daniel Jordà. Perfectamente afinado

Eric Ortuño. La técnica que lleva a la excelencia

Álvaro y Daniel Álvarez. Distinciones saladas

Josep Maria Guash. Un surtido con poder

Kake Martínez. Vocación inclusiva

Natalya Prokopenko. Para todos los gustos

Viena Capellanes. 150 años interpretando Madrid

Vuelve el MMACE con fuerzas renovadas

Actualidad

Guía de proveedores

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