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.
So good .. magazine expands its team with the addition of Verónica Bustamante in their ranks. With her experience in the field of sweet gastronomy, she will be the new face for this prestigious publication in France.
Plated desserts are especially important in this edition of the magazine accompanied by great figures in French and international patisserie, all while chasing after the work and creators who are setting trends in the sweet gastronomy scene.