List of products by brand Otros

Showing 73-84 of 317 item(s)

Revolution in Pastry book by Leonardo Di Carlo. Evoluzione in rivoluzione

Revolution in Pastry book by Leonardo Di Carlo. Evoluzione in rivoluzione 2

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Revolution in Pastry - Leonardo Di Carlo

Leonardo Di Carlo has traced an innovative scientific and creative approach, questioning and rationalizing the operating method and thinking in the laboratory.

12°C Gelato book by Bas van Haaren and Nils Hendrikse, available at Books for Chefs

12°C Gelato book by Bas van Haaren and Nils Hendrikse, available at Books for Chefs 2

Ice Cream

-12°C Gelato - Bas van Haaren & Nils Hendrikse

How do you create your own Gelato recipes based on pure ingredients, which raw materials do you use and how do you adjust them into exciting, high level frozen desserts? That is -12°C Gelato.

Pâtisserie book by Arnaud Larher

Pâtisserie book by Arnaud Larher 2

Pastry

Pâtisserie – Arnaud Larher

Les recettes de base de la pâtisserie française pas à pas et les créations emblématiques d’Arnaud Larher

Une Anée de Pâtisseries livre de Charles et Ava, Books for Chefs

Une Anée de Pâtisseries livre de Charles et Ava, Books for Chefs 2

Pastry

Une Anée de Pâtisseries – Charles et Ava

52 recettes de pâtisserie par Charles et Ava. Le tout, accompagné de flashcodes menant aux vidéos détaillées pour mieux visualiser la recette. Crème pâtissière, chou, ganache, Chantilly, mais aussi financier au praliné...

Le Cordon Bleu Bakery School book: 80 step-by-step recipes explained by the chefs of the famous French culinary school

Le Cordon Bleu Bakery School book: 80 step-by-step recipes explained by the chefs of the famous French culinary school 2

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Bakery & Viennoiseries Books

Le Cordon Bleu Bakery School

CORDONBLEU/ CB-PAN

Learn to bake your own bread with the acclaimed Le Cordon Bleu school

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Book Gelatology de Paolo Cappellini

Book Gelatology de Paolo Cappellini 2

Ice Cream

Gelatology - Paolo Cappellini

Il libro Gelatology di Paolo Cappellini spiega tutto ciò che c’è da sapere sulla produzione del gelato artigianale. Disponibile in italiano, è composto da due volumi che trattano sia aspetti pratici che scientifici.

Macarons book by Pierre Hermé. Best macarons book

Macarons book by Pierre Hermé. Best macarons book 2

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Pastry

Macarons - Pierre Hermé

Anyone interested in making macarons will find MACARONS by Pierre Hermé the best book in print!

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Fermentar. Fundamentos y técnicas de un arte milenario book by Lovferments, available at Books for Chefs

Fermentar. Fundamentos y técnicas de un arte milenario book by Lovferments, available at Books for Chefs 2

Out-of-Stock

Haute Cuisine

Fermentar - Fundamentos y técnicas de un arte milenario

This book offers a new theoretical framework, with its own classification system that covers all existing techniques. In addition, it resolves doubts and common mistakes and provides practical methods and 50 different recipes.

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Bread Ahead book by Matthew Jones

Bread Ahead book by Matthew Jones 2

Bakery & Viennoiseries Books

Panes, masas y postres clásicos - Matthew Jones

Classic breads, doughs and desserts - A bakery and pastry master class

Mold PX002 Muffin. Mould, mold Bachour Buffets. Antonio Bachour mold

Mold PX002 Muffin. Mould, mold Bachour Buffets. Antonio Bachour mold 2

Antonio Bachour Molds

Mold PX002 Muffin - Bachour Buffets

PX002-BACHOUR - PAVONI

Antonio Bachour's mold to prepare the Chocolate brioche and Tropical baba (croissant & brioche chapter). Recipes available in his book Bachour Buffets

Bake it simple - Oriol Balaguer

Pastry

Bake it simple - Oriol Balaguer

"Bake It Simple" contains 60 recipes easy pastry to prepare at home.

Big Mold KE024 from Bachour Buffets book

Big Mold KE024 from Bachour Buffets book 2

Out-of-Stock

Antonio Bachour Molds

Mold Big Planet KE024 - Bachour Buffets

KE024-BACHOUR - PAVONI

Antonio Bachour's mold from his book Bachour Buffets

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