Quick view Add to cart Saber y Sabor 197 - II/2024 Price 29.90€ New Free Shipping in Spain The 250 pages of this volume contain 52 dishes with complete recipes and reflections and ideas by professionals...
Quick view Add to cart Dulcypas 507 - IV/2024 Price 19.90€ New Brunch time and the sweet moment of restaurant pastries
Quick view Add to cart Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel Price 65.00€ New Luca Caviezel reworks, deepens, and updates his seminal work, reintroducing to the world of Artisan Gelato the new edition of "Scienza e...
Quick view Add to cart CoKorico - Stéphane Klein Price 98.00€ New Discover the secrets of working with artistic sugar with Stéphane Klein in his latest book CoKorico.
Quick view Add to cart Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre - Giambattista Montanari Price 80.00€ New Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre is the fruit of Giambattista Montanari's deep and incessant research into the world...
Quick view Add to cart GenialMente Freddo - Leonardo Di Carlo Price 160.00€ New Leonardo Di Carlo again breaks the mould and bursts in with a new manual of almost 1,000 pages, and over 1,000 recipes , to plumb the infinite...
Quick view Add to cart La Grande Piccola Pasticceria - Alessandro Dalmaso Price 65.00€ New What is more exciting than Alessandro Dalmasso is his "giving life" to the mignon pastry , from the choice of ingredients , equipment and...
Quick view Add to cart La Frittura in Pasticceria - Franco Antoniazzi, Massimo Carnio Price 50.00€ New Immerse a carefully and diligently prepared product into previously heated fat until the desired golden brown. This is the essence of frying .
Quick view Add to cart Fragile - Lorenzo Puca Price 120.00€ New The artistic technique of sugar and the philosophy of the World Champion
English
Español
