Pastry Blog & News
Jose Romero visits some of our distributors to publicize his cookbook firsthand.
“Ideas and recipes between cuisine and patisserie” is the long title of the new book by chef and professor at the EPGB, Jose Romero, edited by Grupo Vilbo. It’s a long title since it was probably very difficult to make
So good..magazine #13 has a taste of chocolate and also of Barcelona. 9 chocolatiers from Barcelona share their experience and their creations, with styles equally diverse and surprising. However, it is not only Barcelona and chocolate that nourishes this edition of so good.. From Tokyo to Paris, Chicago to Melbourne, Milan to Montreal…
So good..magazine #13 comes to you filled with new and surprising creations, from the great names in pastry cooking and others who will soon join them. 25 chefs, 60 creations, 304 pages…
The newest edition of one of the great professional books on chocolate is now available. This singular work received much recognition and prestige in recent years and this updated version maintains all the quality of the earlier editions but with fewer pages and an even more competitive price.
Discover the best pâtisseries in the world with this guide by Cacao Barry and so good.. magazine.
The Grupo Vilbo is launching the second edition of “Evolution”, by the pastry chef Jordi Puigvert, due to demand from the sector that has welcomed this work with open arms. It is a book which provides a framework to the world of technological and next generation ingredients, as well as a summary of this highly versatile professional’s approach to pastry cooking.