The Alchemist’s deliberate controversy over six courses July 22, 2021 | Fernando Toda
Marijn Coertjens Jus d’Orange and Earl Grey Tea Individual Cake July 1, 2021 | Marc Oliva
Don’t forget the omnivore July 16, 2021 | Alberto Ruiz
Traditional kouign amann step-by-step recipe by Emmanuel Hamon June 11, 2021 | Marc Oliva
Valrhona Amatika 46%, first pure vegan Grand cru origin Madagascar
Files by Ramon Morató
Entremets and individual cakes developed in master classes and collaborations with commercial brands in recent years are now the star content of the first book by the Breton chef based in Ukraine
The Parisian chocolatier and sculptor becomes honorary president in an edition that wants to put more emphasis on women professionals and at the same time incorporate changes related to a more responsible spirit, committed to the sustainability of the planet.
The fair believes that healthy foods and advanced machinery are part of the future of sweet cuisine.
Third stop in the series of videos linked to the book True Bread by Joaquin Llarás, this time looking at how to handle the most delicate doughs in all of bread making.