Release offer. Get Files by Ramon Morató and the latest issue of So good .. 26 with -5% off.
2nd edition. A contemporary approach to artisanal viennoiserie
26 pastry chefs come together in this so good.. 26 to continue sharing, because sharing is a way of moving forward, a way of growing, a way of living.
A unique manual that includes all the recipes of issues 9 to 16 of so good, duly classified by type of product, ingredient, and chef
A crossroads between the innovative restaurant dessert, classic shop pastry, and that irresistible product just out of the oven
Manual finishes become the new catalyst of modern pastry
A crossroads between youth, boldness, and the weight of well-understood tradition.
Pastry is reinvented on a daily basis by the hands of French and European grand masters, but also by its skilled renovators from America and Asia
Couvreur, Haasnoot, Comaschi, and Morató together brimming with avant-garde pastry techniques and styles
Beautiful, Surprising, Playful, Sensitive, Elegant, Transgressive, Crunchy, Technological, Centenary, Innovative, Avant-garde ,Thorough, Healthy and Trending
What happens to creativity when it interacts with culinary cultures with a lot of personality, with revisited pastry classics, or with complementary disciplines such as cocktails and ice cream making...
Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry