saber y sabor 180 - IV/2020 (oct-nov-dic)

15.90€

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Description

CONTENTS (only in spanish)

PEDRO SUBIJANA El poso y las estrellas

MAURO COLAGRECO Al ritmo de la luna

LASARTE Equipo constante, colores vivos, máxima precisión

ROMAIN FORNELL Pasado que se hace presente

JOSH NILAND Sacándole el jugo al pescado

JOANNA ARTIEDA La gran asignatura de los postres

Actualidad

Guía de proveedores

Data sheet

ISSN: 1578-7214
Size: 22x28,5 cm
Language: Spanish
Author/s: Check out the summary
Softcover: 106 pages
Published in: 2020
Weight: 0,7 kg

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Books combo:

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Dulcypas 499 - IIII/2023

19.90€

Free shipping in Spain SUBSCRIBE TO DPAS

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Obsession - Oriol Balaguer

68.00€ -50% 34.00€

obsession is the expression of a creator in his highest professional fulfillment. Oriol Balaguer leaves his mark on a work of great beauty that...

-50%

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L'Escaleta. Kiko Moya Y Alberto Redrado

59.50€

The taste of the magic mountain

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The Whole Fish Cookbook

29.90€

The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish.

So Good Magazine no 22. Best pastry magazine ever

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So Good no 22

26.00€

Pastry is reinvented on a daily basis by the hands of French and European grand masters, but also by its skilled renovators from America and Asia...

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La Guía de fermentación de Noma

40.00€

Includes koji, kombuchas, shoyu sauces, misos, vinegars, garum, lactic ferments and black fruits and vegetables (Foundations of Flavor) At...

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So Good no 20

26.00€

Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry...

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Scook: The Complete Cookery Guide - Anne Sophie Pic

50.00€

A sumptuous collection of over 100 recipes allowing us to discover the wonders of extraordinary French cooking in the comfort of our own homes.

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saber y sabor 180 - IV/2020 (oct-nov-dic)

Description

CONTENTS (only in spanish)

Data sheet

Contents

Shipping

Books combo:

Dulcypas 499 - IIII/2023

Obsession - Oriol Balaguer

L'Escaleta. Kiko Moya Y Alberto Redrado

The Whole Fish Cookbook

So Good no 22

La Guía de fermentación de Noma

So Good no 20

Scook: The Complete Cookery Guide - Anne Sophie Pic

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