Bleu Chocolat: a stunning showcase of chocolate art Stéphane Leroux’s new book, Bleu Chocolat, is..
The secrets of ice cream, ice cream without secrets by Angelo Corvitto - RRP £132.54 &n..
Quality bread –alongside its appropriate starter and proofing time– is the real protagonist ..
Number of pages: 306
In publishing volume 11 of so good.. magazine, the conclusion we ca..
claire heitzler, in search of perfection
lauren v. haas, ‘while skill..
So Good Recipes
“What is the quickest way to find the recipe for lavander pudding ..
Gregoire Michaud, Miguel Sierra, Joseph Baker and Ryosuke Sugamata have ac..
Number of pages: 282
sébastien canonne, the apple of his eye
tickets-albert adrià, come in, taste and enjoy
shawn gawle, fresh and seasonal
grégoire michaud, sense and sensitivity
hidemi sugino, di..
andoni luis adúriz, the constructor of experiences
jerome landrieu, “when a chef has a ..
christophe adam, "pastry should surprise, seduce, amuse, and ..."
grant achatz, a matte..
robert truitt, biographic pastry
curtis duffy, the long-distance runner
pierre hermé, “Pleasure should be the only guide”
jean françois foucher, essent..
yann duytsche, ... and gastronomic confectionery
alex stupack, creative control