Ice Cream, a cookbook as universal as it is practical March 23, 2018 | sogoodmag
Giant meringue by Christophe Adam February 19, 2018 | Ana Rodríguez
The new batch of French pastry chefs at Bangkok World Pastry 2018 March 22, 2018 | Ana Rodríguez
Chocolate art and technique in Stéphane Leroux’s latest book October 30, 2017 | Ana Rodríguez
Valrhona Inspiration Almond and Passion Fruit couvertures
Ice Cream, artisanal ice cream recipe book
The name of the winners will be announced on May 7 at the Lyric Opera of Chicago.
Torreblanca, Sacchi, Besuschio, Brozzetti, and Fusto have used wine, peas, lentils, cabbage, spinach, and turnips in their pastry demonstrations.
The chef subverts the classic format of cake with cream on the outside and crispy base inside, to bring that baked dough to the outside.
The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.