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

Oriol Balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art.More info

Ideas by Jose Romero, the fusion between cuisine and patisserieMore info

True bread. Come and join us into the very heart of dough.More info

So Good Recipes, your indispensable new kitchen tool. All the haute pâtisserie recipes published in the first eight volumes of so good.. magazine.More info

Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.More info

With this second book, the great master Paco Torreblanca steps into the world of gastronomy, whilst following the basic principles of pastry making. This work is full of new techniques and, above all, great ideas of extraordinary creative value, albeit their simple preparation.More info

All about chocolate. 200 recipes, step-by-step photographs of the most important preparation techniques, 18 cakes and individual cakes, 24 bonbons .. More info

You can spend several hours theorizing with Angelo on how to make the best ice-cream possible. As you find the answer to some questions, new queries arise, which you manage to work out and so on. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry.More info

Play is a good sample of the creative and reformist mentality of the young, professional group of teachers from that school in Barcelona.More info

This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With this ‘Collection of Sugar Pieces’, the master chef forges a new path in the conception of artistic pieces in pastry making. Torreblanca’s hands give sugar some magical and surprising shapes, between architecture and sculpture, transparency and opacity, lights and shadows.More info