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Dulcypas 498. Best pastry magazine

Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine

Free shipping in Spain

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Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine
Dulcypas 498. Best pastry magazine

Dulcypas 498 - III/2023

19.90€
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Description

DPAS 498

Baked doughs by figures such as Nuño García, José Roldán or Mercè Sampietro. Fresh pastries by Belu Melamed, Ester Roelas and Narciso. The most elegant designs of Arturo Salvador, Viñallonga, Gastrokook and the students of the Master of Pastry of the EPGB.

The resurgence of the "Mini" pastry by the specialist Xavi Donnay. Daniel Ampuero's rooted confectionery; Yohan Ferrant and Enric Badia's international exploits; or Tejasvi Chandela's modernized Mithai will be 100% inspiring, especially if you take into account that their proposals are often the material with which they start successful businesses.

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

CONTENTS

Belu Melamed. Saltar a la calle

Ester Roelas. Impresiones desde el zoco

Tejasvi Chandela. Mithai a la europea

José Roldán. Sabor añadido

Daniel Ampuero. Del cacao al bombón y de Guayaquil a Barcelona

Nuño García. Un guiño a los clásicos

Gastrokook. Una experiencia que recordar

Mercè Sampietro. Amasando dulces

Arturo Salvador. Simple, atractivo, goloso

Jaume Viñallonga. El arte de ser únicos

Narciso y Sergio Avilés. Sin renunciar a la modernidad

Master de Alta Pastelería de la EPGB. Con las ideas claras

Yohan Ferrant, Enric Badia, Matt Valette y Marta San José. Doble sabor a bronce

Mini de Xavi Donnay. Por una pastelería pequeña y delicada

Lluís Muixí. Adiós al gran genio del chocolate y la pastelería

Actualidad

Guía de proveedores

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