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Search Results for: grupo vilbo

Play, the game of pastry (Spanish with English subtitles)

August 30, 2011

Barcelona Pastry School (EPGB) teachers unveils some of the clues of their book ‘Play’, edited by Grupo Vilbo

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CHESTNUT TIME. Artisanal preserves, by Ramon Morató

November 23, 2010 1

It is time for chestnuts. A good way of conserving this fruit so that it may be consumed year round is by transforming it into preserves. Ramon Morató, well-known master chocolatier, has undergone a profound study on the creation of artisanal preserves which is presented here and now. And as an example, a very appropriate jam for this season is chestnut and anise preserves.More info

An in-depth look at the baguette in Jean Marie-Lanio and Jérémy Ballester’s new book

May 23, 2022 |

Available in English at Books For Chefs, the book incorporates 15 original recipesMore info

Japanese jellies for all tastes/palates by Takashi Ochiai

April 13, 2022 |

The world of jellies is very wide in Japanese pastry, and like in other pastry preparations, the passing of the seasons also marks its consumption.More info

Around the world with Break! (I)

March 14, 2022 |

Discover Eric Ortuño’s book from the perspective of some of the most iconic biscuits from 14 countries.More info

The origin of British tea culture and its alliance with the sweet world

February 16, 2022 |

What is the origin of the Afternoon Tea tradition? What type of tea is the most recommended for that moment and how should it be prepared? Sans & Sans in Barcelona gives us some context and keys.More info

Nina Métayer: ‘I like aesthetics as a way of expressing the love we put into our profession.’

February 9, 2022 |

All of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own styleMore info

The most popular content of 2021 on the So Good .. website

December 29, 2021 |

Our site continues to consolidate itself as a reference point with an increase in new users.More info

Thomas Teffri-Chambelland presents an ambitious sourdough bakery treatise

November 18, 2021 |

The new and essential book by the director of l’Ecole Internationale de Boulangerie is available at Books For Chefs.More info

Time for Break! at L’Atelier

November 15, 2021 |

The book’s presentation, organized by Eric Ortuño and Grupo Editorial Vilbo-Books for Chefs, vindicated the potential of a specialty in full evolution.More info