so good.. magazine – The magazine of the haute pâtisserie

The Catalan chef unveils the folders of his best recent projects into a great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.More info

Each of the books focuses on a stage in his career, showing the modernizing role he has had within French pastry More info

We share some titles that have recently been added to Books For Chefs and that are a source of inspiration for self-improvementMore info

Eunyoung Yun’s first three books cover star products that have been widely recognized, such as éclairs, cakes, and an exclusive manual of decorations.More info

In this e-book available at Books For Chefs, the Danish pastry chef, in addition to revealing interesting recipes, includes all kinds of adviceMore info

Available at Books For Chefs, this book is the fruit of years and research by Thomas Teffri-Chambelland, director of L´École Internationale de Boulangerie.More info

Available in Books For Chefs, the French chef reveals the origin of his inspirations, the secrets of his signature products, and his exclusive techniques in this book.More info

We review some essential titles, available in Book For Chefs, for mastering the art of pastry, a discipline that is increasingly valued in haute pastry.More info

The journalist François Blanc gathers a valuable list of establishments and step-by-step recipes in this book, now available at Books For Chefs.More info

This bilingual (French-English) book, available at Books For Chefs, is essential for mastering the art of this discipline.More info