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Posts Bysogoodmag, Author at so good.. magazine

Four recipes to get the most out of the combination of fruit and chocolate by Guittard & Les Vergers Boiron

May 23, 2023 |

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info

How to improve the use of cocoa powder in pastry according to Talia Profet and deZaan

May 3, 2023 |

In the book Know Cocoa, the producer shares its knowledge of the infinite possibilities of this ingredient.More info

Seven chefs who advocate sustainable pastry

February 8, 2023 |

In so good.. 29, we have interviewed great professionals with different profiles and origins to delve into practices that reduce environmental impacts. More info

How to lighten a praliné dessert using five technological ingredients according to Jordi Puigvert

January 10, 2023 |

The author of the book Evolution teaches how to give this praliné individual a contemporary feel and showcase an airy, light version.More info

The Asian Pastry Cup: The story of a passion and the drive to highlight Asia’s pastry chefs

December 12, 2022 |

Its founder and director Vincent Bourdin takes stock of this consolidated and renowned competition.
More info

Antonio Bachour: “Bachour Buffets is a book to open a pastry shop and have recipes for five years”

November 25, 2022 |

The popular chef gives us the keys to his new book, published by Grupo Vilbo, which goes on sale on November 25.More info

Books For Chefs prepares a Black Friday full of deals

November 24, 2022 |

Reduced prices, signed books, and much more from November 25 to 28.More info

Bachour Buffets, Antonio Bachour’s great work and legacy

November 15, 2022 |

The book, published by Grupo Vilbo and available at Books For Chefs, shows his pastry through five themed buffets.More info

Five Oh Là Là! flours for special breads and with terroir

October 17, 2022 |

In his first book, Yohan Ferrant delves into monococum, negrillo, or Florencio Aurora, among other interesting flours.More info

Paulina Borowicz Hardeman : “The trends in decorating cakes and desserts are often the same as those in fashion and architecture”

October 6, 2022 |

The Barbara Decor brand has just launched its catalog number 6 which presents more than 50 new chocolate decoration designs. More info