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Search Results for: grupo vilbo

Oriol Balaguer expresses his “obsession” in a new book published by Grupo Vilbo

April 13, 2015 |

What is the fruit of Oriol Balaguer’s “obsession”? The great master pastry chef from Barcelona shows us in his new book filled with creations in which he tirelessly seeks excellence. More info

American tour of Grupo Vilbo’s new book by Jose Romero

March 20, 2015 |

Jose Romero visits some of our distributors to publicize his cookbook firsthand.More info

Grupo Vilbo launch the first great Artisanal Ice Cream Recipe Book

May 29, 2014 |

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.More info

Play, new book by grupoVilbo

March 23, 2011 |

A macaroon which resembles a yo-yo, candy marbles, a pirate bonbon, marzipan tennis balls… these are just some examples of what the readers will find in this singular book.More info

The most gastronomic Antonio Bachour in a new book published by Vilbo

November 13, 2020 |

More than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27thMore info

Antonio Bachour: “Bachour Buffets is a book to open a pastry shop and have recipes for five years”

November 25, 2022 |

The popular chef gives us the keys to his new book, published by Grupo Vilbo, which goes on sale on November 25.More info

Bachour Buffets, Antonio Bachour’s great work and legacy

November 15, 2022 |

The book, published by Grupo Vilbo and available at Books For Chefs, shows his pastry through five themed buffets.More info

Flavored sugars. How to boost the flavor of ice cream

May 4, 2017 |

Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Indispensable Ice Creams, published by So Good and Grupo Vilbo.More info

Four in One. Four talented chefs in one exceptional book

October 28, 2016 | 2

Morató, Ribé, Bernal, and Guarro offered a small taste of their grand book, published by Grupo Vilbo and which will be released on November 28, at the Fòrum Gastronòmic.More info

Launch of second edition of Evolution

September 19, 2014 |

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.More info

Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’

March 3, 2022 |

Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.More info

A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

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.More info

60 creations by Antonio Bachour

October 8, 2013 | 2

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info

Tales of kheer with sugarcane sorbet, caramel foxnuts and dates by Ruchit Harneja

September 28, 2023

Ruchit Haneja, the Executive pastry chef of the Musaafer, adds complexity and delight to traditional kheer with wholesome superfood ingredients.More info

The secrets of making and evolving panettone at Meet Massari R-evolution

September 27, 2023 |

The event, which came to Spain for the first time, featured the participation of renowned pastry chefs.More info

Valrhona goes back to basics with the whole bean couverture, Oqo

This new couverture is characterized by the absence of conching, an unprecedented texture, and a very reduced list of ingredients.More info

The École Nationale Supérieure de Pâtiserie expands its campus due to the great demand for pastry training

September 22, 2023 |

With new apartments, laboratories, and classrooms, the school now offers a 7,000 m2 learning space.More info

More than 100 dessert recipes from Ballymaloe, the birthplace of modern Irish cuisine / Review

September 21, 2023 |

The book, available at Books For Chefs, is divided into different sections, from fruits to cakes.
More info

Dinara Kasko investigates how AI can be of some use to the pastry

September 20, 2023 |

In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.More info

Andy Warhol’s iconic banana with cachaça and tonka beans by The Alchemist

September 15, 2023

The restaurant, number 5 in The World’s 50 Best Restaurants 2023 ranking, pushes diners to the limit with desserts that stimulate the senses.More info

Seven chocolate books from which to acquire techniques and improve recipes

September 14, 2023 |

In Books For Chefs, you will find a careful selection of titles to expand your knowledge on the subject.More info

European artisan bakery is scheduled to be present at Iba 2023

September 8, 2023 |

It will be one of the pillars of the fair that will take place next October in Munich.More info

Cacao Barry and La Liste present around twenty awards to chefs and pastry shops from around the world

September 8, 2023 |

Innovation, new talents, sustainability… these new awards cover 11 categories.More info