Christmas Gifts
Books for Chefs
  • New
  • Books
    • Pastry
    • Bakery & Viennoiseries
    • Chocolate
    • Ice cream
    • Healthy Pastry
    • Haute cuisine
    • Restaurant Desserts
    • E-books
    • Books for Foodies
  • Books for Foodies
  • Best-sellers
    • Best-sellers
    • Recommendations
    • Coming soon
    • Award-winning
    • Signed books
    • Gifts
  • So Good..
  • Magazines
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Subscription
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Molds
Books for Chefs
en
  • en English
  • es Español
0
  •  Sign in
  • Register
  •  My account
  •  Checkout
  •  Compare


Search here...


Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192 - I/2023

Best Haute Cuisine Magazine

110 pages full of recipes, reflections and ideas by chefs with 11 Michelin stars and 24 dishes with a complete recipe.

Saber y Sabor 192 - I/2023
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine
Saber y Sabor 192. Best Haute Cuisine Magazine

Saber y Sabor 192 - I/2023

15.90€
Quantity

Best Haute Cuisine Magazine

110 pages full of recipes, reflections and ideas by chefs with 11 Michelin stars and 24 dishes with a complete recipe.

Description

There is much to discover at Saber y Sabor 192: the subtle smoked omakase flavors that Dani García and Massimiliano Delle Vedove prepare in the Smoked Room; the sumptuous personality that the French Hélène Darroze gives to her dishes at The Connaught and Marsan (with five Michelin stars); the culinary possibilities that Mario Sandoval has found in the different cuts of salt; the authenticity hidden in the sustainable and territorial commitments of the restaurants Les Moles and Ambivium (both recognized in 2023 with a Michelin green star); the emerging potential of Ecuadorian cuisine at the hands of chef Ramón Saltó; and the new sweet dessert games by Adrià Rodón, one of the great young talents in Spanish pastry.

In total, more than 110 pages full of recipes, reflections and ideas by chefs with 11 Michelin stars. 

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

DANI GARCÍA & MASSIMILIANO DELLE VEDOVE

/ SMOKED ROOM

Omakase de altos vuelos

HÉLÈNE DARROZE

/ THE CONNAUGHT Y MARSAN

Producto y algo más

MARIO SANDOVAL

/ COQUE

La sorpresa que esconden la sal y los escabeches

CRISTÓBAL MUÑOZ

/ AMBIVIUM

Alta cocina entre la ecología y la enología

JERONI CASTELL

/ LES MOLES

Tres décadas de territorio

RAMÓN SALTÓ

/ ORO VERDE Y CASA JULIÁN

Explorando Ecuador

ADRIÀ RODÓN

Cromática puesta al día

Shipping

Shipping with UPS Express worldwide

You might also like

Quick view

Saber y Sabor - Subscription Premium

Price 39.90€
5 issues/year of the technical and professional magazine for master chefs and the restaurant and hotel industry (in spanish)
Quick view

Saber y Sabor - Digital Subscription

Price 29.00€
The professional haute cuisine magazine in digital format.
Quick view

saber y sabor 189 - III/2022

Price 15.90€
Haute cuisine magazine
saber y sabor 190 mejor revista de alta cocina con recetas profesionales de cocina
Quick view

saber y sabor 190 - IV/2022

Price 15.90€
Best Haute Cuisine Magazine Saber y Sabor 190 delves into the use of wild plants, circularity or the search for a defined culinary...

Books combo:

saber y sabor 190 mejor revista de alta cocina con recetas profesionales de cocina
Quick view

saber y sabor 190 - IV/2022

Price 15.90€
Best Haute Cuisine Magazine Saber y Sabor 190 delves into the use of wild plants, circularity or the search for a defined culinary...
Quick view

saber y sabor 185 - IV/2021 (oct-nov-dec)

Price 15.90€
Quick view

So Good no 28

Price 29.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #28 The oven, lightness, design, latest techniques and ingredients come together in so good.. 28 Discover...
Quick view

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

Price 15.90€
Quick view

¡Al grano! saber y sabor 181 / book 2021

Regular price 15.00€ -30% Price 10.50€
  • -30%
Saber y Sabor 193. Best Haute Cuisine Magazine
Quick view

Saber y Sabor 193 - II/2023

Price 15.90€
Best haute cuisine magazine In total,  130 pages  for an intense journey that includes more than 30 dishes with recipes....
Best ice cream magazine with ice cream recipes
Quick view

arte heladero 209 - V/2022

Price 15.90€
Best ice cream magazine  🍦🍨 Discover what we do @arteheladero
Best pastry magazine ever
Quick view

So Good no 26

Price 29.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #26 An amazing issue that you cannot miss. Pastry recipes, techniques, interviews and much more! Discover...

Books for Chefs
  • About us
  • Contact
  • Delivery and return policy
  • Privacy policy
  • Terms and conditions of use

Books for Chefs - Vilbo Ediciones y Publicidad SL

C/Carmen, 4-6 - 08172 Sant Cugat del Vallès
Barcelona (España)

Llamar ahora: (+34) 93 590 26 66

Email: info@booksforchefs.com

  • YouTube
  • Vimeo
  • Instagram

Copyright © 2020 Vilbo ediciones y publicidad, s.l. Todos los derechos reservados.

Filters