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