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More than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27thMore info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

Romain Dufour: ‘The technique behind making the perfect croissant is more difficult that it seems’

December 1, 2022 |

For Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info

Five curiosities about the baguette in Google Arts & Culture

November 30, 2022 |

To make the legacy and process of making the most popular bread in France known, the platform presents its first digital exhibition dedicated to French gastronomy.More info

Bûche de Noël Maestro with red berries by Julien Perrinet

November 29, 2022

It is one of the star Christmas logs of the Park Hyatt in Tokyo.More info

My Jewish Bakery gathers the best Jewish pastry and bakery recipes

November 28, 2022 |

Vanessa Zibi presents Ashkenazi, Sephardic, and Israeli cooking in this book available in French at Books For Chefs.More info

Canada wins the I International Ice Festival Madrid

November 24, 2022 |

The 11 participating teams had to create ice sculptures around the theme, “Fantastic Creatures”.
More info

Books For Chefs prepares a Black Friday full of deals

November 24, 2022 |

Reduced prices, signed books, and much more from November 25 to 28.More info

Antonio Bachour and Yohan Ferrant, two Books For Chefs authors at a sweet professional point in time

November 23, 2022 |

This 2022, the renowned chefs have launched books that are going to be on everyone’s lips.More info

Pía Salazar named the best pastry chef in Latin America by 50 Best Restaurants

November 21, 2022 |

This pastry chef, from the restaurant Nuema (Quito), uses Ecuador’s biodiversity to create avant-garde desserts.More info

Sirha Lyon will have a space dedicated to doughs

November 18, 2022 |

In Bake & Pastry, attendees will be able to acquire knowledge in fermentation and other baking techniques.More info

Francesco Boccia: ‘I think people should become aware of what it really means to be a cook or pastry chef’

November 17, 2022 |

The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info