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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.
Laura Lachowecki (America) has come in second place and Sandra Ornelas (Mexico) in third in the fourth edition of the competition.
The pastry chef takes the first edition of a new Italian professional competition dedicated to this Christmas sweet bread.
The history of Dalua millefeuille or what has to do air with viennoiserie are some of the topics that we talked with the pastry chef during the preparation of his book “Sweet Devotion”.
The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.
An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.
The book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.
Women in Seoul are the ones who prefer this sweet habit of going off the beaten path, and Yun Eun-Young’s team is well aware of it, so they take maximum care with the details of the presentations, making each éclair a small jewel that becomes a product of worship