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The secrets of ice cream - Angelo Corvitto
4th EDITION
Learn how to prepare the best possible top quality ice-cream, adapted to your own needs and own means.
arte heladero 175 / ene-feb 2017
15.90€
CONTENTS (in spanish)
Rocambolesc, el helado como postre
Jean-Paul Hévin, viaje a la chocolatería de autor
Mochi gelato. Cuando japón e italia se encuentran en un postre, por Gabriele Riva
Eric Ortuño Nuevas sensaciones heladas a través del té verde
Stéphane Augé Sabor puro a fruta
Aitor Otin Una merienda de terruño
Julia Soria Entre la coctelería y el amargor
Yon Gallardo Bracone Más o menos salado, nuestro dilema
Marc Piqué Estudio del baño en heladeria
Albert Soler y Lluís Ribas La viabilidad de un helado para diabéticos
Sergio Bastard Un nuevo suplemento lácteo para el helado
Stéphane Orsoni y Raül Cegarra Estudio comparativo sobre los helados de chocolate I
Carlos Arribas El chocolate en la heladería (IV)
Intenso programa de actividades para Intersicop 2017
Actualidad
Guía de proveedores
- ISSN
- 1578-7206
- Size
- 21 x 29,7 cm
- Language
- Spanish
- Author/s
- Check out the summary
- Published in
- 2017
- Weight
- 0,7 kg
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Anonymous customer published the 08/02/2021 following an order made on 25/01/2021
5/5
Good publication, would be interesting in French or english in PDF format !!
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