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

Alain Ducasse Edition has just released this book, available at Books For Chefs and signed by Jérémy Ballester, Jean-Marie Lanio, Thomas Marie, and Olivier Magne.More info

Our professional online bookstore has incorporated in recent weeks a series of titles that address artisan pastry, the initiation of the trade, and the science behind certain culinary processes.
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On the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.More info

In this book, the chefs of Cacao Barry offer practical recipes to master the art of French pastry, enhance creativity, and exceed the limits of flavor.More info

This treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.More info

The acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.More info

The renowned chef addresses pastry and bakery made the moment it is ordered and before the customer’s eyes.More info

In this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.More info

This collection, consisting of five volumes, presents a revolutionary way of understanding bread, combining practical and scientific knowledge with ideas that are at the forefront of research.More info

With the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info