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Ideas and recipes between cuisine and pastry
A personal look at the popularity of a pizza, a focaccia or a brioche, through the use if Mediterranean savory ingredients. Original, intense,...
- -30%
arte heladero 193 - I/2020
15.90€
SUMARIO (only in Spanish)
Christophe Domange. Jugando con el praliné.
Cremela. Helado gastro todo el año.
Natalia Ramírez. Bebidas vegetales, más allá del veganismo.
Aitor Otín. El horno al servicio de los helados invernales.
Martin Lippo. Granizado, rentable y con valor añadido.
Ochiai. "Con el helado me jubilo".
Yon Gallardo. Lo mismo pero diferente.
Giapo. Una heladería en movimiento.
Rocambolesc. Gastro y modernista.
Andrea De Bellis. Una almendra cualquiera.
Carlo Guerriero / Alfonso M. Lechuga-Sancho. Introduciendo azúcares más saludables.
Entrevista Raúl Calleja. Director de InterSICOP.
Actualidad
Guía de proveedores
- ISSN
- 1578-7214
- Size
- 28,5 x 22 cm
- Language
- Spanish
- Author/s
- Check out the summary
- Softcover
- 158 pages
- Published in
- 2020
- Weight
- 0,7 kg
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