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Posts ByJaume Cot, Author at so good.. magazine

Rory Macdonald: “I try and treat sugar like you would salt in a savory meal”

June 13, 2018 |

The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.More info

Stéphane Leroux: “Everything can be reproduced in chocolate, except crystal-clear water”

April 18, 2018 |

We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.More info

Scott Green: “I am pushing myself to do more with less”

April 17, 2018 |

Back in the pages of So good, Green uses simple tools, simple techniques, and basic molds in creating his work. A true declaration of principles that he himself explains to us.More info

Miquel Guarro’s chocolate masked lion

March 28, 2018 |

Assembling an Easter egg with chocolate elements made with a pattern achieves a spectacular result.More info

Jordi Bordas explores the possibilities of inulin

March 1, 2018 |

The pastry chef analyzes inulin at so good #19 an ingredient that, according to him, will revolutionize the formulation in pastry in the next few years.More info

So good 19, the festival of styles

January 10, 2018 |

Guest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.More info

The content with most views on the website of So good .. 2017

December 29, 2017 |

The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.More info

The French Pastry School is in danger, a call for support

December 20, 2017 |

The school is forced to abandon its facilities, which could signify its irreversible closure.More info

Cédric Grolet: “Respecting the nature of fruit is the first condition to making good desserts”

December 18, 2017 |

The pastry chef of Le Meurice Alain Ducasse told us about his book “Fruits”, in which he turns fruit of all types and varieties into dreamy desserts.More info

Elaine Young: “Lack of skill, information and time are the great challenges we have to face as an industry”

November 29, 2017 |

Elaine, who offers a refined, subtle and noble pastry, left her native Philippines to go to her usual residence in Australia, but with connections in other Asian countries, especially India. More info