More ideas from Agustin
Nuevas Tecnicas Culinarias Trabajo final correspondiente a la asignatura de Nuevas Tecnicas Culinarias. Postgrado de Experto en Tecnologia Culinaria

Nuevas Tecnicas Culinarias Trabajo final correspondiente a la asignatura de Nuevas Tecnicas Culinarias. Postgrado de Experto en Tecnologia Culinaria

Fabricación Helados Farbicación de helados artesanales dentro del CAA

Fabricación Helados Farbicación de helados artesanales dentro del CAA

Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get them in front of Issuu’s millions of monthly readers. Title: La creatividad en la cocina vasca, Author: Puma, Name: La creatividad en la cocina vasca, Length: 331 pages, Page: 1, Published: 2013-06-25

Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get them in front of Issuu’s millions of monthly readers. Title: La creatividad en la cocina vasca, Author: Puma, Name: La creatividad en la cocina vasca, Length: 331 pages, Page: 1, Published: 2013-06-25

Un libro de Le cordon Bleu

Un libro de Le cordon Bleu

Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get them in front of Issuu’s millions of monthly readers. Title: Texturizantes sosa, Author: PepeBCN, Name: Texturizantes sosa, Length: 26 pages, Page: 1, Published: 2014-10-16

Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get them in front of Issuu’s millions of monthly readers. Title: Texturizantes sosa, Author: PepeBCN, Name: Texturizantes sosa, Length: 26 pages, Page: 1, Published: 2014-10-16

La chef Pastelera Marie Wucher realizo un postre de restaurante con peras asadas con haba de tonka y helado de caramel mantequilla salada #lagourmandisefestival #gula #santacruzdelasierra #bolivia #bolivia2018 #cookeryclass #valentinamurialdo #lostajibos #lostajiboshotel #cochabamba #gastronomiafrancesa #pastry #pasteleriafrancesa #pasteleria #pastryporn #caramel #lapaz #mariewucher #paris #francia #alianzafrancesascz #pronto #tupuedesserchef #frenchtouch #tatapy .

La chef Pastelera Marie Wucher realizo un postre de restaurante con peras asadas con haba de tonka y helado de caramel mantequilla salada #lagourmandisefestival #gula #santacruzdelasierra #bolivia #bolivia2018 #cookeryclass #valentinamurialdo #lostajibos #lostajiboshotel #cochabamba #gastronomiafrancesa #pastry #pasteleriafrancesa #pasteleria #pastryporn #caramel #lapaz #mariewucher #paris #francia #alianzafrancesascz #pronto #tupuedesserchef #frenchtouch #tatapy .

EL ARTE DE EMPLATAR El propósito general de este proyecto de investigación es diseñar un libro sobre el Food Design en Venezuela (Raúl Sandoval, Beto Puerta y Carlos García)

EL ARTE DE EMPLATAR El propósito general de este proyecto de investigación es diseñar un libro sobre el Food Design en Venezuela (Raúl Sandoval, Beto Puerta y Carlos García)

Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get them in front of Issuu’s millions of monthly readers. Title: Tapas Vascas, Author: Truffaldino Truffaldino, Name: recetas, Length: undefined pages, Page: 4, Published: 2010-03-10

Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get them in front of Issuu’s millions of monthly readers. Title: Tapas Vascas, Author: Truffaldino Truffaldino, Name: recetas, Length: undefined pages, Page: 4, Published: 2010-03-10