Explore Flipsnack. Transform boring PDFs into engaging digital flipbooks. Share, engage, and track performance in the same platform.
From magazines to catalogs or private internal documents, you can make any page-flip publication look stunning with Flipsnack.
Check out examples from our customers. Digital magazines, zines, ebooks, booklets, flyers & more.
Pre-made templates to create stunning publications in minutes
Here are eight reasons why you should consider choosing interactive, digital flipbooks instead of boring and static PDFs. Check them out!
GASTRONOMÍA UNIDAD 1 Índice Cortes de vegetales Medallón de cerdo al grill Natilla y crema pastelera Aderezo de cítricos, y aderezo tipo ranch Colegio Cultural Plantel 3 Chef responsable: Mirelle Martínez Escobar Título de la receta: 2° ”C” Ingrdientes: Individual: 1 pimiento morrón 1 papa 1 zanahoria 1 cebolla 1 naranja/ 1 toronja 5 fresas grandes ½ manojo de perejil Individual: 1 calabaza larga 6 bolsas pequeñas de plástico limpias 1 toalla absorbente (magitel) 1 pelador 3 pares de guantes de latex Por equipo: 1 paquete de cerillos 3 gasas Procedimiento 1- Lavar los vegetales y frutas 2- Colocar toalla absorbente previamente húmeda de bajo de una tabla para picar 3- Practicar con la cebolla, la papa, la zanahoria y el pimiento, con los siguientes cortes: Brunoise, amall dice, médium dice, juliana, bastón, lamina y rodaja. 4- Practicar con la toronja el corte suprema. 5- Practicar con la fresa el corte de abanico, lamina, rodaja y cuartos. 6- Deshojar el perejil y practicar el corte shiffonade. 7- Con ayuda de una pariesien practicar la calabaza perlas y/o esferas. 8- Una vez finalizad todos los cortes colocarlos dentro de una bolsa de plástico.
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