-15%

arte heladero 192 - VI/2019

15.90€

13.52€ -15%

Quantity

Description

SUMARIO (only in Spanish)

Gelática Ice Concept. Por un refinamiento al alcance de todos

Ale Rivas y Jordi Amargant. Rocambolesc entra en una nueva etapa

The Pâtissier. Helados de culto en el Bulbiza madrileño

Ximena Pastor. Bean to Ice Cream

Jordi Puigvert. Hacia una nueva pastelería helada

Pablo Galiana. La multidisciplinariedad del chocolate

Eric Ortuño, Francesco Boccia y Andrea De Bellis. Creatividad a seis manos (2)

Rafa Delgado. Frescura también en los emplatados

Actualidad

Alonso 1980. Sorbete de vino tinto

Guía de proveedores

Data sheet

ISSN: 1578-7214
Size: 28,5 x 22 cm
Language: Spanish
Author/s: Check out the summary
Softcover: 112 pages
Published in: 2019
Weight: 0,7 kg

Reviews

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Books combo:

MÁS book by Mario Masiá. Artisan toppings and marble decoration for the ice cream

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MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá

25.00€ -10% 22.50€

9 reviews

Toppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.

-10%

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saber y sabor 175 - IV/2019 (oct-nov-dic)

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The Art of Flavor - Amaury Guichon

68.00€

31 reviews

Book The Art of Flavor by Amaury Guichon gathers 12 of his most exclusive desserts from more than 60 recipes, with great detail, techniques,...

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Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs

47.45€

Get to know 100 of the most exciting rising-star chefs from around the world — as selected by 20 culinary masters

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Progetto Gelato - Andrea Soban

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The renowned Italian ice cream maker Andrea Soban publishes Progetto Gelato - Making Italian Gelato . In this editorial project, ice cream...

So Good Magazine no 21. Best pastry magazine ever

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So Good no 21

26.00€

28 reviews

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arte heladero 192 - VI/2019

Description

SUMARIO (only in Spanish)

Data sheet

Reviews

Contents

Shipping

Books combo:

MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá

Bachour Gastro - Antonio Bachour

saber y sabor 173 - II/2019 (abr-may-jun)

saber y sabor 175 - IV/2019 (oct-nov-dic)

The Art of Flavor - Amaury Guichon

Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs

Progetto Gelato - Andrea Soban

So Good no 21

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