Posts Bysogoodmag, Author at so good.. magazine
A great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinvented
In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.
Our professional online bookstore has incorporated in recent weeks a series of titles that address artisan pastry, the initiation of the trade, and the science behind certain culinary processes.
There are many Spanish chefs who in recent years have been paying special attention to desserts in their research, pointing to new and surprising ingredients.
We contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.
The great Dutch master chef has launched Prisma, his first book, published by so good.. magazine
With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.
The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy.