Search Results for: grupo vilbo
Oriol Balaguer expresses his “obsession” in a new book published by Grupo Vilbo
April 13, 2015 | Editorial VilboWhat 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 | Alberto RuizJose 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 | sogoodmagVilbo 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 | sogoodmagA 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November 13, 2020 | Alberto RuizMore than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27thMore info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 | sogoodmagThe 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 | sogoodmagThe 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 | Luis ConcepciónBeyond 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 | Alberto Ruiz 2Morató, 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 | Luis ConcepciónThe 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 | Santiago CorralGiorgos 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 | sogoodmagWe 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 | Jaume Cot 2The 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, 2023Ruchit 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 | sogoodmagThe 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 | Ana RodríguezWith 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 | Ana RodríguezThe book, available at Books For Chefs, is divided into different sections, from fruits to cakes.
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Dinara Kasko investigates how AI can be of some use to the pastry
September 20, 2023 | Alberto RuizIn 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, 2023The 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 | Ana RodríguezIn 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 | Ana RodríguezIt 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 | Ana RodríguezInnovation, new talents, sustainability… these new awards cover 11 categories.More info