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Kitchen appliances and tools for professional cooking

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A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

Understanding how to use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. The guide provides a clear and practical guide for any chef or student who wants to work with these texturing agents. (ISBN 9781466565074)

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La cuina de Monacàlia

80 receptes monacals interpretades pels restauradors de Navarcles i Fundació Alícia

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Food heritage

Tu ahorras ¡Nosotros ganamos!

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Health and eating habits

La cocina de la salud

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Health and eating habits

Modern Gastronomy: A to Z

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Microtrucos

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El meu formatge fresc

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De la cocina a la mesa en 10 minutos

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