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Posts Bysogoodmag, Author at so good.. magazine

Mastering the making of chocolate spreads

January 24, 2018 |

Drawing inspiration from the rich Italian culture of spreadable creams, Four in One delves into this family of products, providing its keys, and offers three interesting suggestionsMore info

How to make artisan dragées coated with chocolate

January 10, 2018 |

Ideal, rounded chocolates, storage, and many more aspects on dragees are analyzed in-depth in the book Four in One.More info

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