Search Results for: grupo vilbo
Thomas Teffri-Chambelland presents an ambitious sourdough bakery treatise
November 18, 2021 | Ana RodríguezThe 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 ConcepciónThe 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
Five fresh pastry books full of techniques to spark creativity
June 4, 2021 | Ana RodríguezWe share some titles that have recently been added to Books For Chefs and that are a source of inspiration for self-improvementMore info
Modernist Pizza hits bookstores in October
May 26, 2021 | Ana RodríguezThe latest and long-awaited release by Nathan Myhrvold and Francisco Migoya can be pre-ordered now.More info
Nine examples of cheese’s potential at brunch time by Antonio Bachour
April 20, 2021 | Ana RodríguezIn this ranking of creations which are included in his book, Bachour Gastro, the chef makes it clear that cheese is capable of providing flavor, acidity, personality, and more according to the needs of each dish.More info
Doughnut ganache cookies by Francisco Migoya
November 12, 2020One of the latest and surprising creations of the head chef of Modernist Cuisine is inspired by this popular fried doughMore info
Four timeless and essential travel cakes by Paco Torreblanca
October 16, 2020 | Ana RodríguezThe chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others. More info
Marco d’Andrea: ‘Many single components do not taste without being combined’
May 12, 2020 | Jaume CotCulinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info
Five pastry books to enjoy at home during Book Week
April 21, 2020 | Ana RodríguezConfinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!More info
Francisco Migoya: ‘Learn the classic pastry first, and then see what you are capable of’
April 14, 2020 | Alberto RuizInteresting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist CuisineMore info