Grupo Vilbo publish professional books, written by critically acclaimed authors, about pastry, ice cream, chocolate, baked products, and so on. We have a complete food book collection as well, explained in detail here.
The secrets of ice cream, ice cream without secrets
a new book by Angelo Corvitto
In english and spanish, this book is much more than just a simple ice-cream making manual for ice-cream makers. It is an essentially practical book so that every gastronomy professional in general (cooks, pastry makers, ice-cream makers, catering...) can make the best icecream possible, adapted to their own needs and their own means. This work provides a great amount of really innovative elements. This ice-cream master suggests some sort of pure logical game which ends up by seducing you, regardless of one’s level of expertize in ice-cream making. Almost without realizing it, you assume the rules of the game and start to use his terminology.
You can spend several hours theorizing with Angelo Corvitto on how to make the best ice-cream possible. As you find the answer to some questions, new queries arise, which you manage to work out and so on. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry.
A macaroon which resembles a yo-yo, candy marbles, a pirate bonbon, marzipan tennis balls… these are just some examples of what the readers will find in this singular book. It is not a matter of trivializing the noble trade of pastry, nor of attacking traditional pastry and petit-fours. The teachers from the Pastry Guild School of Barcelona, led by their director Olivier Fernández, invite us to play, to set our imagination free, to create in an open and outgoing way.
This short but substantial book, published by Grupo Vilbo and backed up by our technical magazines So Good and Dulcypas, is a good sample of the creative and reformist mentality of the young, professional group of teachers from that school in Barcelona.
Chocolate, Ramon Morató
This book is a good example not only in terms of a good aesthetic work, but also because it goes deep into the most technical aspect of our trade -something not done before-, why we do what we do, and making progress in the development of a different taste, in a more organoleptic sense.
From breakfasts and snacks to the most sophisticated recipes, he designs different proposals which undoubtedly make this book one of the few essential ones for professionals. Awarded as the Best Chocolate Book in the World (Gourmand World Cookbook Awards)
This book has been designed as the World’s Best Pastry Book. Its outstanding success has led us to publish this second edition, which incorporates an English version besides the Spanish original due to its great demand.
His author, Paco Torreblanca, names this complete book on the extensive world of cakes and pastries, in which all his experience has been merged after a professional career of over 30 years.
Paco Torreblanca 2
With this second book, the great master Paco Torreblanca steps into the world of gastronomy, whilst following the basic principles of pastry making. This work is full of new techniques and, above all, great ideas of extraordinary creative value, albeit their simple preparation.
Sugarworks – Paco Torreblanca
This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With this 'Collection of Sugar Pieces', the master chef forges a new path in the conception of artistic pieces in pastry making. Torreblanca's hands give sugar some magical and surprising shapes, between architecture and sculpture, transparency and opacity, lights and shadows.
New treatments, techniques and uses related to the different types of sugar: pulled, blown, casting, bubble, isomalt, pastillage…
They are seven of Spain’s champions. But they are more than that. They are seven grand professionals who, in their careers, have not stopped evolving and who are the protagonists in Spanish patisserie. Seven personalities, seven different styles, seven ways of understanding this work. Seven winners who have worked hard to achieve their success. And for those who are starting to take their first steps in this sweet adventure, they are seven role models to look up to. They are definitely seven great masters in Spain’s modern patisserie.