Doughs are on the rise. Books for Chefs presents Oh là là!, Yohan Ferrant̵... September 20, 2022 | sogoodmag
The Saint Honoré revised, without classic creams, by Francesco Boccia August 9, 2022 | Ana Rodríguez
Jordi Bordas & Adrianna Jaworska, the ambassadors of change September 22, 2022 | Jaume Cot
Bread scoring techniques, before and after fermentation. The True Bread Videos (... June 17, 2022 | Marc Oliva
Valrhona celebrates 100 years of commitment to ethical chocolate with Komuntu 80...
So good.. Recipes 3
The book has become a Books For Chefs bestseller.
Aabhas Jain: ‘Indian pastry has not got the popularity and platform to be showcased the way it deserves’September 9, 2022 | Ana Rodríguez
The Assistant Director of Culinary Studies of the Indian School of Hospitality reveals details about the reality and level of pastry in India.
Martín Lippo, Vincent Guerlais, and Richard Hawke are some of the professionals who will participate in the event.
The theme of the 2022 edition is Naturalité.
If you could eat it, how would this painting by Katsushika Hokusai taste? The chef of La Postrería de Guadalajara (Mexico) imagines it with very fresh ingredients.
Joaquín Llarás shares the skill he has with this Italian bakery classic.