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

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

Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.More info

Chocolate will be the star of the class calendar of the center located in Las Vegas.More info

The chef has used a silicone mold in the form of lips to create this piece that invites you to kiss it.More info