Additional information
Versione | Cartacea, Ebook (pdf) |
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50,00€
Versione | Cartacea, Ebook (pdf) |
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Monoportions: the best
150 pages
Semifreddos: the best 100
120 pages
A basic topic, explained in a clear and complete way, to make this phase of production easy to understand. A concrete help to find and correct the flaws of your gelato, to check if a recipe is valid or not, to make a good gelato without too many calculations.
54 pages
Methods and recipes to make dozens of delicious and elegant compositions – by Fulvio Scolari and Palmiro Bruschi
230 pages – English text
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