Perfect partnership between science and creativity
Francisco Migoya Recipes
Francisco Migoya Articles
This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.
Franken-cheese, black spots, and water type are some of the things we can experiment with when entering the exciting world of pizza with this impressive book by Francisco Migoya and Nathan Myhrvold.
In so good.. 29, we have interviewed great professionals with different profiles and origins to delve into practices that reduce environmental impacts.
Among the many things that do define so good magazine, we could highlight the magnificent photos of the no less magnificent pastry creations, the novel recipes or the innovative techniques.
You don’t have to be an ecologist and a conservation fanatic to realize that it is necessary to change our practices, habits, and behaviors when it comes to the environment, and even more so when carrying out an activity that is directly nourished by Nature such as pastry making
In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.
A great classic of French pastry deserves the gathering of important figures in today's pastry to see how it can be reinvented
The latest and long-awaited release by Nathan Myhrvold and Francisco Migoya can be pre-ordered now.
With a slight increase in new users, our portal maintains the good rate despite the coronavirus.
Chocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24
The chef will promote sustainable cocoa production together with the Cocoa Horizons Foundation.
issue #24 of so good.. magazine brings together a real explosion of creations, techniques and recipes from chefs from all around the world
Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist Cuisine
Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leader
Here is a review of some of the most spectacular and gourmand Christmas proposals of 2019.
This collection, consisting of five volumes, presents a revolutionary way of understanding bread, combining practical and scientific knowledge with ideas that are at the forefront of research.
Frank Haasnoot, Nicolas Haelewyn, Marike van Beurden, Karim Bourgi, Bedros Kabranian, Martin Diez, and Hans Ovando will give master classes at one of the TOP schools in Romania.
Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel's school in 2019.
The award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.
Guest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.
Patisserie in Asia continues to grow. There is a new training offer from Thailand with some of the most well-known chefs on the international scene.
Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common.
How is the perfect toasted bread achieved? Does the type of water you use make a difference in baking? How to rescue over-proofed dough? These are some of the questions answered in this ambitious publishing project.
Francisco Migoya Videos
Modernist Cuisine and 3D Systems Culinary recreate the opulence of Versailles in a totally decadent 3D brioche: eggy, buttery, subtly sweet, and utterly delicious.
The Modern Cuisine team surprises us yet again with another creative culinary project: a mini replica of one of Antoni Gaudí’s masterpieces.