Patissier Magazine 파티시에 2023-8 (422)
Patissier Magazine 파티시에 2023-8 (422)
025 B&C 칼럼
B&C News
032 Reader’s Letters
034 News
044 Pâtissier Diary
045 우리 방금 나왔어요
046 현장취재Ⅰ
허니비 서울 해외 셰프 초청 마스터 클래스
048 현장취재Ⅱ
일본 셰프 초청 화과자 클래스
B&C Antenna
050 마사마드레
052 파차마마 베이커리
Special Theme
054 감자 홀릭 Potato
072 Dairy Inspiration
엘르앤비르 프로페셔널
앰배서더 얀 브리스의 정교한 데어리 레시피
창간 특별 기획_Part Ⅱ 제과제빵 학교
076 Baking Academy
090 Dessert Component Master
CONFIT
096 Gâteaux de France
달콤한 여유를 즐기다, 티타임 인 파리
102 Japan Bakery Report
자연환경과 지속 가능성을 지키는 꿀 디저트
106 Dessert & the City
라 클로셰 뒤 쿠앵
110 우리동네 수제빵집
조셉 파리
112 Zoom-人
엠마뉘엘 리옹 MOF
114 초콜릿 비밀 노트
커피 코코넛 무스
116 Nakamura Trend
무더운 여름과 어울리는 트로피컬 디저트
120 French Classic
바바 오 럼
124 Event Pick
2023 브와롱 프룻바스켓 팝업
128 홍상기 제빵 레슨
옥수수 크림빵
130 Home Cafe Dessert
센차 마들렌
132 클래스 탐방
달비케이크
134 세미나 지상중계Ⅰ
다채로운 초콜릿 활용 디저트
140 세미나 지상중계Ⅱ
한국인의 취향을 저격할 빵 4종
144 세미나 지상중계Ⅲ
냉동반죽으로 만드는 빵 & 페이스트리
148 세미나 지상중계Ⅳ
리큐르로 디저트에 섬세함을 더하다
150 세미나 지상중계Ⅴ
로보컷으로 손쉽게 만드는 초콜릿 디저트
154 황인자의 제과점 포장
푸르른 여름 포장
166 애독자 선물
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Publisher: 비앤씨월드 BNC World (2023)
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! All the books we sell have a small mark or label on either the top or bottom edge of the book, placed by us or the publisher/distributor. This is a common practice in Korea to verify authenticity and track the distribution route of the books.
! Please note that the cover design of the books may change without prior notice.
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