Search Results for: grupo vilbo
Evolution is not revolution
June 12, 2013 | sogoodmagGrupo Vilbo and so good.. magazine present Jordi Puigvert’s Evolution, a practical book about new and surprising techniques and ingredients for modern pastry. As Jordi Puigvert often says – evolution is not revolution. Indeed, it’s not about revolutionizing anything, but helping pastry move one step forward. But how? Through a series of techniques and ingredients as interesting as unusual in traditional pastry. If there is a natural ingredient, with an origin and extraction method similar to that of the usual ones, and which provides us with practical and specific solutions in our daily tasks, why shouldn’t we use it?More info
Jordi Puigvert: ‘I’ve always been determined to improve and simplify the recipes’
June 3, 2013 | Luis ConcepciónThe publication of Evolution. Techniques and ingredients for modern pastry offers a wide range of technical possibilities so far unknown to artisanal bakeries. His author, the international consultant Jordi Puigvert, is a versatile pastry chef with an extended research career in pastry and general cuisine. Grupo Vilbo presents the result of Puigvert’s rigorous work in a book which gathers the most innovative applications and last-generation ingredients. Simple preparation processes with the most common machinery found in a workroom will now allow all kind of professionals to break with some technical limits which traditional pastry had set in processes of preparation, preservation, textures and structures of components as important as meringues, mousses, fruit creams and gels.More info
Jordi Puigvert and smart pastry
July 31, 2012 | Alberto RuizIntroducing new, advantageous ingredients; simplifying the processes; increasing the uses and performance of each product; in short, optimizing the technical side of pastry and bringing it to its best: this is what smart pastry is all about – a concept which Jordi Puigvert practices and teaches all over the world as a technical advisor for several companies. And this will actually be the main topic of a book which will come out next November, written by Puigvert himself and published by Grupo Vilbo and So Good..More info
Angelo Corvitto and the exciting game of ice cream
February 7, 2012 | sogoodmagGrupo Vilbo launches the second edition, completely updated, of the successful book “The secrets of ice cream. Ice cream without secrets” in Spanish and English. The classification of ice cream in families, the calculation of the AFP (Anti-freezing Power), the serving temperature, the specific balance for each ice cream, the cold maceration, the crushing of various ingredients with sucrose… these are techniques and concepts which are nowadays common in the artisanal ice cream industry and which are fluently dealt with in the trade.More info
Second Edition of ‘Chocolate’, Ramon Morató’s masterpiece
November 4, 2010 | sogoodmag 1A tremendous success is the best definition for Ramon Morató’s ‘Chocolate’, a book published by Grupo Vilbo. Not only due to the thousands of copies sold so far, but also thanks to the countless praises and honors which both the author and the publishing house have received from professionals all over the world.More info
Bachour Buffets
FIVE thematic buffets by Antonio Bachour: croissant and brioche, entremets and petit gâteaux, fruits and vegetables, choc and petit fours.More info
The most viewed content in 2022 on the So Good.. website
January 2, 2023 | Ana RodríguezThe publishing releases of Books For Chefs continue to arouse great expectations, as well as the recipe section that is consolidated as the most visited.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
Oh là là!, a guide to navigate the world of doughs
October 4, 2022We analyze Yohan Ferrant’s first book which, in addition to vindicating the baker’s trade, is a very useful practical manual in any school and bakery.More info
Oh Là Là by Yohan Ferrant
Oh Là Là delves into the key ingredients and processes of the bread trade. Includes recipes and step-by-step instructions for 45 products, as well as essential tips and reflections.More info