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Bullipedia

Encyclopaedia of the fine dining sector in the restaurant industry

About Bullipedia

New Titles

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Tomato Sapiens

62,00€

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Unelaborated products. Taxonomy (Volume II)

62,00€

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

60,00€

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

63,00€

Wines

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Wines. Viticulture and the contextualization of wine (Volume I)

59,00€

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Vinos. Vinificación y clasificaciones (Volumen II)

Wines. Winemaking and classifications (Volume II)

63,00€

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Wines. From the market to the menu (Volume III)

59,00€

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

63,00€

Unelaborated products

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Productos no elaborados. Qué son, clasificaciones y categorías

Unelaborated products. Their description, classification and categorisation (Volume I)

60,00€

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Unelaborated products. Taxonomy (Volume II)

62,00€

Cocktails

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Cocktails, cocktail making and bartenders. Fundamentals (Volume I)

55,00€

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Cócteles, coctelería y bartenders. ¿Cómo funciona una coctelería?

Cocktails, cocktail making and bartenders. How does a cocktail bar work? (Volume II)

59,00€

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

60,00€

Others

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Paleolítico y Neolítico. Los orígenes de la cocina - Libro Historia Bullipedia

Paleolithic and Neolithic. The origins of cooking

62,00€

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Qué es cocinar. La acción: cocinar. El resultado: cocina. Bullipedia. Ferran Adrià. elBulli, Enciclopedia gastronómica

What is cooking. The act: cooking. The result: cuisine

120,00€

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Nikkei. Japanese and Peruvian cuisine in dialogue

60,00€

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Coffee Sapiens. Innovation through understanding

120,00€

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Drinks. Definition, history, types and composition

80,00€

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. Sommellerie: 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

elBulli 1983-2011 General Catalogue

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elBulli 1983-2011 General Catalogue

725,00€

elBulli 1983-2011 General Catalogue (digital access)

This project commenced in 2002 following a publishing project that included part of the content presented in digital format on a CD. The content has been made available through an online project that can be accessed following a book purchase from the General Catalogue.

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