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Le Cordon Bleu - Chocolate Bible
The Chefs of the Le Cordon Bleu Institute present 180 fully illustrated recipes.
arte heladero 186 - VI/2018
15.90€
CONTENTS (only in spanish)
Jaume Turró, postres helados de pequeño formato
José Montejano y Manuel Alonso, toppings, simbolo de artesanía
David Gil, del pan de Santo a la nube nitrogenada
Marcos Elías - Heladería Raquel, un nuevo comienzo
Juan Pablo Restrepo - Gelatology, sinergias cervezeras
Stéphane Orsoni, nuevas oportunidades comerciales
Marc Piqué, el agua de mar, un nuevo horizonte por explorar
Actualidad
Guía de proveedores
More information at www.heladeria.com
- ISSN
- 1578-7214
- Size
- 21 x 29,7 cm
- Language
- Spanish
- Author/s
- Check out the summary
- Softcover
- 112 pages
- Published in
- 2018
- Weight
- 0,6 kg
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