List of products by brand Otros

Showing 169-192 of 328 item(s)

Book Queen of Cakes: Gluten-Free by Mona Tähtinen

Book Queen of Cakes: Gluten-Free by Mona Tähtinen 2

Healthy Pastry

The Queen of Cakes: Gluten-Free - Mona Tähtinen

These tantalizing delights are all about sharing cherished moments and celebrating with loved ones. The recipes in the book are gluten-free.

Pavoflex PX3217 Silicone Mold. Designed by Antonio Bachour.

Pavoflex PX3217 Silicone Mold. Designed by Antonio Bachour. 2

Out-of-Stock

Antonio Bachour Molds

Mold PX3217 - Antonio Bachour

Otros

PX3217BACHOUR - PAVONI

22.00€

Pavoflex Silicone Mold 300×175 mm. Designed by Antonio Bachour. Produced by Pavoni Italia.

View

Antonio Bachour Molds

Mold PX3218 - Antonio Bachour

Otros

PX3218BACHOUR - PAVONI

22.00€

Pavoflex Silicone Mold 300×175 mm. Designed by Antonio Bachour. Produced by Pavoni Italia.

Pavoflex PX3219 Silicone Mold 300×175 mm. Designed by Antonio Bachour.

Pavoflex PX3219 Silicone Mold 300×175 mm. Designed by Antonio Bachour. 2

Out-of-Stock

Antonio Bachour Molds

Mold PX3219 - Antonio Bachour

Otros

PX3219BACHOUR - PAVONI

22.00€

Pavoflex Silicone Mold 300×175 mm. Designed by Antonio Bachour. Produced by Pavoni Italia.

View

Pavoflex PX3220 Silicone Mold 300×175 mm. Designed by Antonio Bachour.

Pavoflex PX3220 Silicone Mold 300×175 mm. Designed by Antonio Bachour. 2

Antonio Bachour Molds

Mold PX3220 - Antonio Bachour

Otros

PX3220BACHOUR-PAVONI

22.00€

Pavoflex Silicone Mold 300×175 mm. Designed by Antonio Bachour. Produced by Pavoni Italia.

Book ALMA. Fresa y Pimienta by Eva Espallargas

Books for Foodies

ALMA. Fresa y Pimienta - Eva Espallargas

Otros

ALMA-FD/E2

32.00€

Fusion of flavors that produces an explosion of sensations so spectacular and so simple.

Livre Book Confitures 50 fruits, 150 recettes des quatre saisons de Lise Bienaimé, Sabrina Delattre

Livre Book Confitures 50 fruits, 150 recettes des quatre saisons de Lise Bienaimé, Sabrina Delattre 2

Home

Confitures - Lise Bienaimé, Sabrina Delattre

Otros

CONFITURE-LM/A3

34.90€

Confitures by Lise Bienaimé and Sabrina Delattre is a cookbook that explores the art of making homemade jams, jellies and preserves. The book offers a variety of recipes, techniques, and tips for creating delicious and innovative confitures.

Livre La pâtisserie parisienne: 70 recettes au coeur de l'histoire - Arnaud Delmontel

Livre La pâtisserie parisienne: 70 recettes au coeur de l'histoire - Arnaud Delmontel 2

Out-of-Stock

Bakery & Viennoiseries Books

La pâtisserie parisienne: 70 recettes au coeur de l'histoire - Arnaud Delmontel

Otros

PARISIENNE/A2

35.00€

Arnaud Delmontel guides us through the city and its history, discovering 70 legendary pastries, and revealing their recipes and origins: croquembouche, croissant, mille-feuille, religieuse...

View

Bocuse Cookery Institute: The definitive step-by-step guide to culinary excellence. Bocuse book

Haute Cuisine

Bocuse Cookery Institute

Otros

BOCUSE

95.00€

Bocuse Cookery Institute: The definitive step-by-step guide to culinary excellence

Haute Cuisine

elBulli 2005-2011 - Ferran Adrià

Otros

ELBULLI

498.75€

elBulli 2005-2011 is the last instalment of a unique project, the elBulli General Catalogue. At nearly 2.700 pages and more than 750 recipes, this project contains the definitive catalogue of the 1,846 dishes created from 1983 until elBulli’s closure on July 30, 2011, along with an analysis of the creations produced each culinary season. Delivery...

Modernist cuisine book: The art and science of cooking

Modernist cuisine book: The art and science of cooking 2

Out-of-Stock

Books for Foodies

Modernist Cuisine

Otros

MCUISINE

521.10€

Modernist cuisine: The art and science of cooking Delivery deadline: 6 weeks

View

Modernist Cuisine at Home Book opens up a new world of culinary possibilities for passionate and curious home cooks.

Books for Foodies

Modernist Cuisine at Home

Otros

MCUISINEHOME

137.75€

Modernist Cuisine at Home opens up a new world of culinary possibilities for passionate and curious home cooks. Delivery deadline: 5 weeks

La Enciclopedia de los Sabores. Vol. 2 book by Niki Segnit

La Enciclopedia de los Sabores. Vol. 2 book by Niki Segnit 2

Books for Foodies

The Flavor Thesaurus - Niki Segnit

Otros

SABORES2/SABORES2-ENG

28.50€

La Enciclopedia de los Sabores. Vol. 2 by Niki Segnit is a continuation of her acclaimed work on flavor pairings, focusing primarily on plant-based ingredients. This volume delves into over 800 flavor combinations using 92 essential ingredients, including chickpea, fennel, pomegranate, kale, and many more.

Book Richard Hart Bread: Intuitive Sourdough Baking

Bakery & Viennoiseries Books

Richard Hart Bread - Intuitive Sourdough Baking

Otros

RHART

40.00€

A comprehensive guide to the craft of baking bread, featuring more than 60 recipes filled with all the expertise and experience of the founder of Copenhagen’s Hart Bageri and former head baker at San Francisco’s Tartine.

Book How to Make my Own Recipe by Patisserie Eric

Book How to Make my Own Recipe by Patisserie Eric 2

Pastry

How to Make my Own Recipe - Patisserie Eric

Otros

PAT-ERIC

99.00€

This book is designed to be different than your typical dessert recipe book. It’s not a collection of fixed recipes but rather a guidebook you can use to create your own dessert menu.

Book The Professional Chef by The Culinary Institute of America

Haute Cuisine

The Professional Chef - The Culinary Institute of America

Otros

CHEFCULINARY

90.75€

This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.

Ice Cream

The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts - Lucy Allary

Otros

VEGANICE

39.90€

Lucy Allary developed the concept of creamy, plant-based ice cream and, due to its success, opened a vegan ice cream parlor in 2020. As much as possible, she uses carefully selected fresh, seasonal and organic ingredients, paying special attention to fair trade products.

Book Monroebakes. Pastelería japonesa y francesa by Noelia Tomoshige

Book Monroebakes. Pastelería japonesa y francesa by Noelia Tomoshige 2

Books for Foodies

Monroebakes. Pastelería japonesa y francesa - Noelia Tomoshige

Otros

MONROEBAKES-FD

21.90€

Monroebakes: Pastelería japonesa y francesa by Noelia Tomoshige is a cookbook that explores the delightful fusion of Japanese and French pastry traditions. The book features a collection of recipes that combine the precision and elegance of French patisserie with the unique flavors and techniques of Japanese baking.

Pastry

Fragile - Lorenzo Puca

Otros

FRAGILE-EN

120.00€

The artistic technique of sugar and the philosophy of the World Champion

Book La Frittura in Pasticceria by Franco Antoniazzi, Massimo Carnio

Book La Frittura in Pasticceria by Franco Antoniazzi, Massimo Carnio 2

Pastry

La Frittura in Pasticceria - Franco Antoniazzi, Massimo Carnio

Otros

FRITURA

50.00€

Immerse a carefully and diligently prepared product into previously heated fat until the desired golden brown. This is the essence of frying.

Book La Grande Piccola Pasticceria by Alessandro Dalmaso

Pastry

La Grande Piccola Pasticceria - Alessandro Dalmaso

Otros

PICCOLA

65.00€

What is more exciting than Alessandro Dalmasso is his "giving life" to the mignon pastry, from the choice of ingredients, equipment and techniques, to the tasting, giving the value of precious bijoux to it.

Book GenialMente Freddo by Leonardo Di Carlo

Book GenialMente Freddo by Leonardo Di Carlo 2

Ice Cream

GenialMente Freddo - Leonardo Di Carlo

Otros

FREDDO

160.00€

Leonardo Di Carlo again breaks the mould and bursts in with a new manual of almost 1,000 pages, and over 1,000 recipes, to plumb the infinite potential of sub-zero pastry and ice cream making, including semifreddos, mousses, Bavarian creams, ice creams, sorbets, granitas, ice lollies...

Book Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre by Giambattista Montanari

Bakery & Viennoiseries Books

Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre - Giambattista Montanari

Otros

OMNIA

80.00€

Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre is the fruit of Giambattista Montanari's deep and incessant research into the world of small and large leavened items.

Book Scienza e Tecnologia del Gelato Artigianale by Luca Caviezel

Ice Cream

Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel

Otros

STGA

65.00€

Luca Caviezel reworks, deepens, and updates his seminal work, reintroducing to the world of Artisan Gelato the new edition of "Scienza e tecnologia del gelato artigianale" (Science and Technology of Artisan Gelato).

Cookie name	Provider	Purpose	Expiry
cookiesplus	https://books9.dih4.garbi.cat	Stores your cookie preferences.	1 year
PrestaShop-#	https://books9.dih4.garbi.cat	This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification.	480 hours

Offbeat - Andrey Dubovik

so good.. no. 35

Dulcypas

Arte Heladero

Saber y Sabor

Dulcypas

Arte Heladero

Saber y Sabor

List of products by brand Otros

The Queen of Cakes: Gluten-Free - Mona Tähtinen

Mold PX3217 - Antonio Bachour

Mold PX3218 - Antonio Bachour

Mold PX3219 - Antonio Bachour

Mold PX3220 - Antonio Bachour

ALMA. Fresa y Pimienta - Eva Espallargas

Confitures - Lise Bienaimé, Sabrina Delattre

La pâtisserie parisienne: 70 recettes au coeur de l'histoire - Arnaud Delmontel

Bocuse Cookery Institute

elBulli 2005-2011 - Ferran Adrià

Modernist Cuisine

Modernist Cuisine at Home

The Flavor Thesaurus - Niki Segnit

Richard Hart Bread - Intuitive Sourdough Baking

How to Make my Own Recipe - Patisserie Eric

The Professional Chef - The Culinary Institute of America

The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts - Lucy Allary

Monroebakes. Pastelería japonesa y francesa - Noelia Tomoshige

Fragile - Lorenzo Puca

La Frittura in Pasticceria - Franco Antoniazzi, Massimo Carnio

La Grande Piccola Pasticceria - Alessandro Dalmaso

GenialMente Freddo - Leonardo Di Carlo

Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre - Giambattista Montanari

Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel