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Posts Bysogoodmag, Author at so good.. magazine

Things to consider when making artisan jellies

November 28, 2017 |

Ramon Morató’s interesting tips for making jellies from natural apples.More info

Daniel Álvarez: ‘What’s the matter with you? I ask the dough, and it seems to answer me’

November 15, 2017 |

The history of Dalua millefeuille or what has to do air with viennoiserie are some of the topics that we talked with the pastry chef during the preparation of his book “Sweet Devotion”.More info

Keys for making Macarons

November 7, 2017 |

What should you keep in mind to create perfect macarons in terms of texture, color and filling? We try to answer this question thanks to the book Four in One by Morató, Ribé, Guarro, and BernalMore info

John Shields & Karen Urie Shields. It Takes Two

October 5, 2017 |

It takes guts to end an elaborate 8-course tasting menu with a bowl of vegetable ‘pate de fruits.’ But, then again, the meal at Smyth, a tasting menu-only restaurant in Chicago’s West Loop, began with a small cup of funkyMore info

“Sweet Devotion”, bringing back prestige to viennoiserie

October 3, 2017 |

An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.More info

Frédéric Bau: “Where is the talent? We are increasingly in a world of sheep”

August 23, 2017 |

This great pioneer makes an invitation to imagine the future, to think differently, to preserve the emotion.More info

Christophe Roesems: ‘It is not just a recipe, there are more things that are inherited in Wittamer’

August 9, 2017 |

The mission of the executive chef is to ensure that Wittamer’s spirit materializes in its day-to-day production.More info

Lior Shtaygman. A close look

August 4, 2017 |

The head of the training center Danon is convinced that israeli confectionary needs to focus on local products and to less imitate the French patisseries.More info

General characteristics for making Ramon Morató’s bonbon fillings

August 2, 2017 |

Texture, flavor, format, and presentation. The four characteristics to take into account in the bonbon fillings which are analyzed in the recognized book “Chocolate”, which is in its fourth edition.More info

Maison Ladurée. Paris emblem

June 30, 2017 |

Glamour, authenticity, exclusivity, and Parisian philosophy are some of the characteristics that define this pastry temple born in the nineteenth century. Its famous macarons have achieved glory and the recognition of experts and aficionados.More info