so good.. magazine – The magazine of the haute pâtisserie

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

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

We share some titles that have recently been added to Books For Chefs and that are a source of inspiration for self-improvementMore info

The latest and long-awaited release by Nathan Myhrvold and Francisco Migoya can be pre-ordered now.More info

In 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

One of the latest and surprising creations of the head chef of Modernist Cuisine is inspired by this popular fried doughMore info

The 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

Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info

Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!More info

Interesting 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