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
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 | Ana Rodríguez
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 | Luis Concepción
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 | Luis Concepción
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 | sogoodmag
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 | Fernando Toda
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 | Ana Rodríguez
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 | Ana Rodríguez
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 | Luis Concepción
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
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