Pastry Blog & News
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.
The great Recipe Book of Artesan Ice Cream serves up 16 recipes for white, dark and milk chocolate ice cream for today’s professional. With these recipes, a whole world of possibilities opens up for those who want to expand the range of chocolate ice creams that they offer, to test new combinations and to work with different coatings and cocoa powder.
Vilbo Group publishes the first great Artisanal Ice Cream Recipe Book, aiming to introduce professionals in the industry to the recipes of the world’s greatest ice cream maestros of recent years.
In publishing volume 11 of so good..magazine, the conclusion we came to was that we still have much to discover, and therefore to show you. And it would be difficult to find clear similarities between the 26 artists that we have brought together in this edition, which is a good example of the depth and variety of the wonderful world of haute pâtisserie.
so good.. Recipes. The most extensive, complete and up-to-date recipe collection in haute pâtisserieDecember 9, 2013 | sogoodmag 1
So Good RECIPES is your indispensable new kitchen tool. Is the most extensive, complete and up-to-date recipe collection in international haute pâtisserie. In one unique volume we have included a complete index of all the recipes published in the first eight volumes of so good.. magazine.
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.
Grupo Vilbo and so good.. magazine present Jordi Puigvert’s Evolution, a practical book about new and surprising techniques and ingredients for modern pastry. As Jordi Puigvert often says – evolution is not revolution. Indeed, it’s not about revolutionizing anything, but helping pastry move one step forward. But how? Through a series of techniques and ingredients as interesting as unusual in traditional pastry. If there is a natural ingredient, with an origin and extraction method similar to that of the usual ones, and which provides us with practical and specific solutions in our daily tasks, why shouldn’t we use it?
Introducing new, advantageous ingredients; simplifying the processes; increasing the uses and performance of each product; in short, optimizing the technical side of pastry and bringing it to its best: this is what smart pastry is all about – a concept which Jordi Puigvert practices and teaches all over the world as a technical advisor for several companies. And this will actually be the main topic of a book which will come out next November, written by Puigvert himself and published by Grupo Vilbo and So Good..