Posts ByLuis Concepción, Author at so good.. magazine - Page 2 of 8
The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.
Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.
In the book, Evolution, Jordi Puigvert explores the technical possibilities of gellan gum from the preparation of a raspberry gelatin, which is highly resistant to baking, and which is part of a cake filling.
The latest book by so good .. magazine and Arte Heladero, by the ice cream maker Jaume Turró, achieves the most mediatic recognition in gastronomic publishing. The Gourmand World Cookbook Awards is the one which awards the prize, an institution founded in 1995 by Edouard Cointreau.
She has achieved a prestigious prize that to date had not been available to any professional of Spanish origin.
Spain, Argentina, Australia, Colombia, France, Japan, Morocco, Mexico, Poland, Switzerland, the United States, and Ukraine are the 12 teams that will participate in the next event.