Migoya, Francisco books & textbook
Modernist Bread at Home
Myhrvold, Nathan Migoya, Francisco
The Cooking Lab /2024-03-05 Hardcover / 419 Pages
isbn-10: 173799514X / isbn-13: 9781737995142
Modernist Pizza
Myhrvold, Nathan Migoya, Francisco
The Cooking Lab /2021-10-19 Hardcover / 1708 Pages
isbn-10: 1734386126 / isbn-13: 9781734386127
Modernist Bread
Myhrvold, Nathan Francisco Migoya
The Cooking Lab /2017-10-24 Hardcover / 2500 Pages
isbn-10: 0982761058 / isbn-13: 9780982761052
The Elements of Dessert
Migoya, Francisco J. The Culinary Institute of America (CIA)
Wiley /2012-11-05 Hardcover / 544 Pages
isbn-10: 047089198X / isbn-13: 9780470891988
Frozen Desserts
The Culinary Institute of America Francisco J. Migoya
Wiley /2008-08-25 Hardcover / 448 Pages
isbn-10: 0470118660 / isbn-13: 9780470118665
The Modern Cafe
Francisco J. Migoya The Culinary Institute of America
John Wiley & Sons Inc /2009T Hardcover / 550 Pages
isbn-10: 047037134X / isbn-13: 9780470371343
Modernist Bread at Home Spanish Edition
Myhrvold, Nathan Migoya, Francisco
The Cooking Lab /2024-03-05 Hardcover / 419 Pages
So Good Magazine # 23, January 2020
Will Aghajanian Paul Kennedy Marco d’Andrea Michal Wisniewski Francisco Migoya, Hans Ovando, Elena Pérez, Gabriele Riva, Bobby Schaffer, Ross Sn Joan Martin Contents director Alberto Ruiz President Rafel Vilá general coordinator Esther Vilà Layout and design director Xavier Vilà Head writer Jaume Cot Editorial staff member Luis Concepción Editorial staff member Fernando Toda Design Mar Casenave Logistics Joan Rodriguiez Carlos Barrachina
Vilbo /2019-09-01 Paperback / 304 Pages
Modernist Pizza Italian Edition
Myhrvold, Nathan Migoya, Francisco
The Cooking Lab /2022-05-24 Hardcover / 1708 Pages
isbn-10: 1734386150 / isbn-13: 9781734386158
Modernist Pizza Spanish Edition
Myhrvold, Nathan Migoya, Francisco
The Cooking Lab /2022-05-27 Hardcover / 1708 Pages
isbn-10: 1734386185 / isbn-13: 9781734386189
