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!
Contenido COCINA CONTEMPORÁNEA .......................................................................................................... ..................... 2 ................................................................................... 3 "COCINA CONTEMPORANEA EN MEXICO" ........................................................................................... 3 "COCINA CONTEMPORANEA EN EL MUNDO.".................................................................................... 4 EDAD CONTEMPORÁNEA ............................................................................................................ .................. 4 LA NUEVA COCINA (La nouvelle cocine) ......................................................................................... ..... 5 La cocina mexicana contemporánea (Mariscal) ......................................................................... 5 COCINA MEXICANA CONTEMPORÁNEA . (Bello, 2013) ............................................................ 6 Cocina, 1, 2, 3, 4 CONTEMPORANEA, 2 COCINA CONTEMPORÁNEA "El artista toma una paleta de colores y el más fino de sus pinceles para deleitarnos con sus trazos sobre un lienzo, y así, comenzar a pintar curvas y líneas sacadas de su imaginación combinando colores, proporciones y texturas para poder satisfacer su propia necesidad de Creación y expresión de igual forma, el chef toma su libro de recetas, portafolio de cuchillería y equipo, para comenzar a crear arte basándose en ingredientes de diferentes texturas, colores, sabores para que al combinarlos el chef logre plasmar su visión del plato y poder ofrecer a propios y a extraños el deleite en el goce de un arte efímero como es la cocina." " COCINA CONTEMPORANEA"
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