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 | Ana RodríguezThe 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 | Ana RodríguezIn 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 | Ana RodríguezA 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 | Ana RodríguezThe 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 | Ana RodríguezTo 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 | Ana RodríguezVanessa 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 | Ana RodríguezThe 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 | Ana RodríguezThis 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 | Ana RodríguezThis 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 | Ana RodríguezIn Bake & Pastry, attendees will be able to acquire knowledge in fermentation and other baking techniques.More info