The Mexican executive pastry chef, with great knowledge in Baking and Pastry Arts, joins our team.
245 recipes published in recent years in the magazine Arte Heladero and classified into 13 large families of ice cream and other products.
An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.
The book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.
Change to continue the same, to be attentive to the most dynamic chefs of the moment, to point out some of the trends that have caught our attention these past few months from all over the world … Presenting the 17th issue of So Good
Four professional authors, Ramon Morató, Josep Maria Ribé, Raul Bernal, and Miquel Guarro, members of the team of the Chocolate Academy in Barcelona, demonstrate their talent and technical knowledge on pastry, chocolate making, sweet cuisine, and artistic chocolate.
Morató, Ribé, Bernal, and Guarro offered a small taste of their grand book, published by Grupo Vilbo and which will be released on November 28, at the Fòrum Gastronòmic.