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Posts ByAna Rodríguez, Author at so good.. magazine - Page 6 of 89

Corentin Lonnoy and Anouck Fransolet are the winners of the new Rémy Cointreau Caketail competition

December 16, 2022 |

The duo, from Restaurant Le Comptoir De l’Eau Vive, met all scoring criteria: taste, visual appearance, pairing, and presentation.More info

Babka Zana, a book to discover Levantine bakery

December 16, 2022 |

In this book, available at Books For Chefs, Sarah Amouyal and Emmanuel Murat share their passion for babka and other delicacies.More info

A study indicates that the color of tableware influences the perception of flavor in picky eaters

December 13, 2022 |

A snack tastes saltier when served in a red or blue bowl, according to researchers at the University of Portsmouth.More info

So good.., in the top five of the best pastry blogs in FeedSpot

December 9, 2022 |

The content reader places us in position number 2 based on aspects such as traffic, social media followers, domain authority, and freshness.More info

Five curiosities about the baguette in Google Arts & Culture

November 30, 2022 |

To make the legacy and process of making the most popular bread in France known, the platform presents its first digital exhibition dedicated to French gastronomy.More info

My Jewish Bakery gathers the best Jewish pastry and bakery recipes

November 28, 2022 |

Vanessa Zibi presents Ashkenazi, Sephardic, and Israeli cooking in this book available in French at Books For Chefs.More info

Canada wins the I International Ice Festival Madrid

November 24, 2022 |

The 11 participating teams had to create ice sculptures around the theme, “Fantastic Creatures”.
More info

Antonio Bachour and Yohan Ferrant, two Books For Chefs authors at a sweet professional point in time

November 23, 2022 |

This 2022, the renowned chefs have launched books that are going to be on everyone’s lips.More info

Pía Salazar named the best pastry chef in Latin America by 50 Best Restaurants

November 21, 2022 |

This pastry chef, from the restaurant Nuema (Quito), uses Ecuador’s biodiversity to create avant-garde desserts.More info

Sirha Lyon will have a space dedicated to doughs

November 18, 2022 |

In Bake & Pastry, attendees will be able to acquire knowledge in fermentation and other baking techniques.More info