Search Results for: grupo vilbo
Evolution is not revolution
June 12, 2013 | sogoodmagGrupo 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?More info
Jordi Puigvert: ‘I’ve always been determined to improve and simplify the recipes’
June 3, 2013 | Luis ConcepciónThe publication of Evolution. Techniques and ingredients for modern pastry offers a wide range of technical possibilities so far unknown to artisanal bakeries. His author, the international consultant Jordi Puigvert, is a versatile pastry chef with an extended research career in pastry and general cuisine. Grupo Vilbo presents the result of Puigvert’s rigorous work in a book which gathers the most innovative applications and last-generation ingredients. Simple preparation processes with the most common machinery found in a workroom will now allow all kind of professionals to break with some technical limits which traditional pastry had set in processes of preparation, preservation, textures and structures of components as important as meringues, mousses, fruit creams and gels.More info
Jordi Puigvert and smart pastry
July 31, 2012 | Alberto RuizIntroducing 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..More info
Angelo Corvitto and the exciting game of ice cream
February 7, 2012 | sogoodmagGrupo Vilbo launches the second edition, completely updated, of the successful book “The secrets of ice cream. Ice cream without secrets” in Spanish and English. The classification of ice cream in families, the calculation of the AFP (Anti-freezing Power), the serving temperature, the specific balance for each ice cream, the cold maceration, the crushing of various ingredients with sucrose… these are techniques and concepts which are nowadays common in the artisanal ice cream industry and which are fluently dealt with in the trade.More info
Second Edition of ‘Chocolate’, Ramon Morató’s masterpiece
November 4, 2010 | sogoodmag 1A tremendous success is the best definition for Ramon Morató’s ‘Chocolate’, a book published by Grupo Vilbo. Not only due to the thousands of copies sold so far, but also thanks to the countless praises and honors which both the author and the publishing house have received from professionals all over the world.More info
The most viewed content in 2022 on the So Good.. website
January 2, 2023 | Ana RodríguezThe publishing releases of Books For Chefs continue to arouse great expectations, as well as the recipe section that is consolidated as the most visited.More info
Antonio Bachour and Yohan Ferrant, two Books For Chefs authors at a sweet professional point in time
November 23, 2022 | Ana RodríguezThis 2022, the renowned chefs have launched books that are going to be on everyone’s lips.More info
Oh là là!, a guide to navigate the world of doughs
October 4, 2022We analyze Yohan Ferrant’s first book which, in addition to vindicating the baker’s trade, is a very useful practical manual in any school and bakery.More info
Oh Là Là by Yohan Ferrant
Oh Là Là delves into the key ingredients and processes of the bread trade. Includes recipes and step-by-step instructions for 45 products, as well as essential tips and reflections.More info
Doughs are on the rise. Books for Chefs presents Oh là là!, Yohan Ferrant’s first book
September 20, 2022 | sogoodmagIn the pages of this new book, available at Books For Chefs, professionals will find recipes for a wide assortment of bakery and pastry products accompanied by advice and reflections on this great profession.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
Haute pastry once again plays a prominent role at Host 2023 with Iginio Massari
January 27, 2023 | Ana RodríguezThe pastry chef will organize the third edition of the Luxury Pastry around the World eventMore info
Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’
January 26, 2023 | Jaume CotIn so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info
Cacao Barry launches an innovative collection of eight extra-fine cocoa powders
These cacao powders, each with their own technical benefits, distinct colors, and flavors, are divided into three specific ranges.More info
Lenôtre opens a culinary arts school in Thailand
January 25, 2023 | Ana RodríguezWith more than 3,000 m2, the center aspires to become a training benchmark in Southeast Asia.More info
François Daubinet reveals the ins and outs of the creative process in his first book, Inspirations
January 24, 2023 | Ana RodríguezFrom the first sketches to the technical limitations, this book shows everything that goes behind a pastry creation.More info
Japan, the perennial runner-up, wins the Coupe du Monde de la Pâtisserie 2023
January 23, 2023 | Ana RodríguezThe country, which had won the silver medal during the last five editions, has prevailed with a work based on the wind.More info
Scientists in the UK discover how to create healthier chocolate with a 3D tongue
January 20, 2023 | Ana RodríguezAccording to research, chocolate is irresistible to most people because of the film of fat it releases when it comes into contact with the tongue.More info
Future trends and major championships at Sigep 2023
January 19, 2023 | Ana RodríguezThe fair will celebrate its 44th edition at the end of January in Rimini.More info
French-Japanese fusion in Kiyoka’s Chinese New Year and Valentine’s Day proposals
January 17, 2023 | Ana RodríguezAt her patisserie in Hong Kong, chef Asuka Matsubara displays skills gained in top pastry kitchens in Paris and Japan.More info