Your search returned 21 results.

1.
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El caviar / Pere Castells

by Castells, Pere.

Source: Nº 447, 2013, págs. 57 Investigación y CienciaMaterial type: Article Article; Format: print Availability: Items available for loan: (1).
2.
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Cocina para celíacos / Pere Castells

by Castells, Pere.

Source: Nº 450, 2014, págs. 55 Investigación y CienciaMaterial type: Article Article; Format: print Availability: Items available for loan: (1).
3.
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El gazpacho / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 382, 2008, págs. 47Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
4.
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Confituras y mermeladas / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 386, 2008, págs. 39Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
5.
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El chocolate / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 390, 2009, págs. 45Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
6.
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El cava / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 393, 2009, págs. 39Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
7.
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El almidón / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 396, 2009, págs. 41Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
8.
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Cocina al vacío / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 402, 2010, págs. 39Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
9.
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El hidromiel / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 405, 2010, págs. 43Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
10.
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Fritos / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 411, 2010, págs. 39Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
11.
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La crema perfecta / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 414, 2011, págs. 39Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
12.
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La destilación llega a la cocina / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 417, 2011, págs. 48Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
13.
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El alioli llega a Harvard / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 420, 2011, págs. 55Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
14.
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La nueva cocina científica / Claudi Mans, Pere Castells

by Mans, Claudi | Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 421, 2011, págs. 56-63Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
15.
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La xantana, el espesante del futuro / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 423, 2011, págs. 49Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
16.
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Las nuevas pasteurizaciones / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 426, 2012, págs. 41Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
17.
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Cocinar con microondas / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 432, 2012, págs. 43Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
18.
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Entre planta y edulcorante / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 438, 2013, págs. 49Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
19.
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Texturas blancdas / Pere Castells

by Castells, Pere.

Source: Investigacion y Ciencia (Traducción de: Scientific American) nº. 444, 2013, págs. 57Material type: Article Article; Format: print Language: Spanish Availability: Items available for loan: (1).
20.
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El nitrógeno líquido en la cocina / Pere Castells

by Castells, Pere.

Source: Nº 475, 2016, págs. 57 Investigación y CienciaMaterial type: Article Article; Format: print Availability: Items available for loan: (1).

Bibliotecas Dominicos Provincia Hispania, 2016

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