so good.. magazine – The magazine of the haute pâtisserie

Xavi Donnay, Antonio Bachour, Yohan Ferrant, Ramón Morató, Eric Ortuño, and Paco Torreblanca need no introduction. Do you know the latest releases from our online bookstore signed by these authors?More info

In his award-winning book Paco Torreblanca, the renowned chef dedicates a chapter to this essential ingredient in pastry.More info

Breads, preserves, plated desserts, a thousand versions of the Mont Blanc. There are many gastronomic possibilities for this autumn fruit.More info

The well-known chef shows interesting versions of popular cakes in his book, Radix.More info

In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.More info

Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info

It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!More info

The chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others. More info

This year the Prix Au Chef Pâtissier has gone to chefs from Spain, France, Italy, Portugal, and Poland.More info

Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!More info