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Forthcoming Titles

Linking knowledge. Sapiens Methodology

Cocktails, cocktail making and bartenders. Resources for cocktail making: elaborated and unelaborated products (Volume III)

Cocktails, cocktail making and bartenders. Non-edible elaborated products: tools (Volume IV)

The physiology of taste in the 21st century Luís Racionero

Wines. Sommeliership: wine in the restaurant context (Volume IV)

Wines. Wine Tasting as a professional activity (Volume V)

Wines. How to Taste Wines. A physical, mental, emotional and spiritual analysis (Volume VI)

Unelaborated products. Inside the fine dining restaurant (Volume III)

Chocolate Sapiens

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