Magazines

Showing 121-144 of 214 item(s)

Single issues

Dulcypas 504 - Ebook

DPAS504EBOOK

5.90€

SUBSCRIBE TO DPAS International novelties in books, equipment and accessories.

Single issues

arte heladero 196 - IV/2020

Books for Chefs

AH196DIGITAL

15.90€

Single issues

Dulcypas 469 - VI/2019 Digital

Books for Chefs

DPAS469-DIGITAL

15.90€

Out-of-Stock

Single issues

saber y sabor 176 / book 2019-2020

Books for Chefs

SYS176

15.00€

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Magazine Arte Heladero 218. Ice cream magazine. Ice cream recipes

Magazine Arte Heladero 218. Ice cream magazine. Ice cream recipes 2

Single issues

Arte Heladero 218 - IV/2024

Books for Chefs

AH218

15.90€

40 Years Celebrating Ice Cream

Magazine Arte Heladero 216. Best ice cream magazine. Professional ice cream recipes

Magazine Arte Heladero 216. Best ice cream magazine. Professional ice cream recipes 2

Single issues

Arte Heladero 216 - II/2024

AH216

15.90€

Orange sorbets made with enzymes by Albert Soler and David Gil, nitrogen ice cream desserts by Grachev Artem, Yon Gallardo's infusions... All this and much more in Arte Heladero 216.

Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie

Dulcypas magazine. Best pastry magazine. pastry recipes. dulcypas 494. patisserie 2

Out-of-Stock

Single issues

Dulcypas 494 - I/2023

Books for Chefs

DPAS494

19.90€

🚀 Free shipping of Dulcypas in Spain 👉🏽 Dulcypas Subscription

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tote bag books for chefs, bag so good, bag im so good, tote bag

tote bag books for chefs, bag so good, bag im so good, tote bag 2

Clothing & Gifts

Tote bag - I'm so good..

TOTE-SOGOOD

15.90€

Limited Edition 100% cotton tote bag. Very big and spacious. Strong and durable.

Single issues

Arte Heladero 219 - I/2025

Books for Chefs

AH219

15.90€

The aromatic ingredients, and specifically the spices, take center stage in our most recent issue, Arte Heladero 219.

Dulcypas 506. Haute patisserie magazine. Cheesecake recipe.

Dulcypas 506. Haute patisserie magazine. Cheesecake recipe. 2

Out-of-Stock

Single issues

Dulcypas 506 - III/2024

Books for Chefs

DPAS506

19.90€

The Basque-style cheesecake, large-format doughs, the award-winning xuixo from the latest edition, new ingredients such as enzymes, macambo, and okara. Creativity showcased by Makeat, the most gastronomic citrus fruits by Jose Montejano, and much more!

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Out-of-Stock

Single issues

DPASR 495 - 2023

Books for Chefs

DPASR495

29.90€

All the recipes published in Dulcypas 2022 are now available in a comfortable manual designed to enhance your creativity, perfect your techniques and make all kinds of comparisons with content properly classified by families, types of preparations and ingredients. 👉🏽 Dulcypas Subscription

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So Good.. Magazine

So Good no 19

Books for Chefs

SG19

26.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #19 What happens to creativity when it interacts with culinary cultures with a lot of personality, with revisited pastry classics, or with complementary disciplines such as cocktails and ice cream making... Discover what we do @sogoodmag

Single issues

Arte Heladero 220 - II/2025

Books for Chefs

AH220

29.90€

Arte Heladero celebrates its 40th anniversary with a fresh new look and a special issue dedicated to storytelling in gelato: 234 pages filled with inspiration, innovation, and ice creams with a story. Discover how emotional narratives can transform both the sales and identity of artisanal gelato.

So Good.. Magazine

Digital Edition - So Good Recipes 2

Books for Chefs

SGR2-DIGITAL

29.00€

A unique manual that includes all the recipes of issues 9 to 16 of so good.. magazine dividing the content into a total of 12 families of elements that in turn are divided into other sections, making it is easy to find cakes, mousses, creams, icings, jellies, among others. With more than 1.600 recipes and 150 chefs. Discover what we do @sogoodmag

Out-of-Stock

Single issues

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

Books for Chefs

SYS173

9.90€

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Out-of-Stock

So Good.. Magazine

So Good no 18

SG18

26.00€

Beautiful, Surprising, Playful, Sensitive, Elegant, Transgressive, Crunchy, Technological, Centenary, Innovative, Avant-garde ,Thorough, Healthy and Trending

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Dulcypas 507. Haute patisserie magazine.

Dulcypas 507. Haute patisserie magazine. 2

Single issues

Dulcypas 507 - IV/2024

Books for Chefs

DPAS507

19.90€

Brunch time and the sweet moment of restaurant pastries

Single issues

Dulcypas 496 - Ebook Novedades

E-BOOK496

5.90€

Trends, innovations in machinery and ingredients and the most interesting books on the international scene.

Single issues

arte heladero 193 - I/2020 Digital

Books for Chefs

AH193DIGITAL

15.90€

Out-of-Stock

Single issues

saber y sabor 172 - I/2019 (ene-feb-mar)

Books for Chefs

SYS172

9.90€

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Soon available

So Good.. Magazine

So Good no 17

SG17

26.00€

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Single issues

Arte Heladero 222 - IV/2025

Books for Chefs

AH222

29.90€

SUBSCRIBE HERE Discover Arte Heladero 222, a standout Hispanic American issue featuring eight emerging ice cream talents and 218 pages of innovation, native ingredients, and advanced formulation techniques.

Dulcypas 508. Haute patisserie magazine.

Dulcypas 508. Haute patisserie magazine. 2

Single issues

Dulcypas 508 - V/2024

Books for Chefs

DPAS508

19.90€

The enthusiasm of newcomers and the finest seasonal products for autumn/winter.

Out-of-Stock

Single issues

saber y sabor 170 - IV/2018 (oct-nov-dic)

Books for Chefs

SS170

8.00€

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Dulcypas

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Magazines

Dulcypas 504 - Ebook

arte heladero 196 - IV/2020

Dulcypas 469 - VI/2019 Digital

saber y sabor 176 / book 2019-2020

Arte Heladero 218 - IV/2024

Arte Heladero 216 - II/2024

Dulcypas 494 - I/2023

Tote bag - I'm so good..

Arte Heladero 219 - I/2025

Dulcypas 506 - III/2024

DPASR 495 - 2023

So Good no 19

Arte Heladero 220 - II/2025

Digital Edition - So Good Recipes 2

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

So Good no 18

Dulcypas 507 - IV/2024

Dulcypas 496 - Ebook Novedades

arte heladero 193 - I/2020 Digital

saber y sabor 172 - I/2019 (ene-feb-mar)

So Good no 17

Arte Heladero 222 - IV/2025

Dulcypas 508 - V/2024

saber y sabor 170 - IV/2018 (oct-nov-dic)