so good #27 Archives - so good.. magazine
In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.
Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon version
As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.
If you could eat it, how would this painting by Katsushika Hokusai taste? The chef of La Postrería de Guadalajara (Mexico) imagines it with very fresh ingredients.
Paco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.
In this creation, the chef shows her commitment to a pastry that fuses cultures, making it lighter and less sweet.
The Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.
While in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, by