GIFT CARD - Recipes

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Enjoy our pastry, ice cream and bakery recipes so you can learn how to make the best cakes, ice creams and breads from the top chefs!

Which recipes will you find?

Cherry and pepper streusel - Recipe from Radix by Paco Torreblanca
Cocoa streusel and nib ice cream - Recipe from MAS by Mario Masiá
Triticum Turgidum khorasan bread - Recipe from True Bread by Joaquín Llarás

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Language: Bilingual (English & Spanish)

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MÁS book by Mario Masiá. Artisan toppings and marble decoration for the ice cream

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MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá

25.00€ -20% 20.00€

-20%

Toppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.

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RADIX - Paco Torreblanca

59.00€ -65% 20.65€

-65%

The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.

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True Bread - Ebook

9.90€

Compendium of Spanish, French and Italian specialties executed with solvency and explained as it is, with no gimmicks or catches

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True Bread - Joaquín Llarás

29.90€ -50% 14.95€

-50%

A professional guide to breads and enriched doughs with more than 40 different creations: 25 bread and 15 enriched dough recipes

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The Alphabet Pack - English Version

74.00€

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Pack All About 🥖 🥐

78.00€ -20% 62.40€

-20%
Pack

Exclusive offer! Learn how to make the perfect croissant and the perfect baguette with a total of 30 recipes and a step-by-step guide. A...

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GIVRÉ. L'art de la pâtisserie glacée en 60 recettes – Emmanuel Ryon

43.90€

Crèmes glacées et sorbets, gâteaux de voyage, fruits givrés, esquimaux, granités, yaourts, desserts glacés, mais aussi macarons et boissons par...

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Chocolat - Maja Vase

49.90€

CHOCOLAT by Maja Vase is a fusion of her two popular e-books Chocolate Entremets & Chocolate Tarts in a hardcover format

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saber y sabor 184 - III/2021 (jul-aug-sep)

15.90€

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-12°C Gelato - Bas van Haaren & Nils Hendrikse

59.90€

How do you create your own Gelato recipes based on pure ingredients, which raw materials do you use and how do you adjust them into exciting, high...

So Good Magazine no 27. Best pastry magazine ever

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So Good no 27

29.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #27 Learn about personal improvement, dreams come true, effort and sacrifice, recipes, techniques,...

so good.. magazine 29. so good. best pastry magazine. pastry recipes. pastry chefs

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so good no 29

29.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #29 To reflect, learn, and enjoy Discover what we do @sogoodmag

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GIFT CARD - Recipes

FREE GIFT CARD

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You might also like

MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá

RADIX - Paco Torreblanca

True Bread - Ebook

True Bread - Joaquín Llarás

Books combo:

The Alphabet Pack - English Version

Pack All About 🥖 🥐

GIVRÉ. L'art de la pâtisserie glacée en 60 recettes – Emmanuel Ryon

Chocolat - Maja Vase

saber y sabor 184 - III/2021 (jul-aug-sep)

-12°C Gelato - Bas van Haaren & Nils Hendrikse

So Good no 27

so good no 29

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