Bonbon Contest
d
h
m
s
Books for Chefs
  • New
  • Books
    • Pastry
    • Bakery and Viennoiseries
    • Chocolate
    • Healthy Pastry
    • Ice cream
    • Haute cuisine
    • Restaurant Desserts
    • E-books
  • Best-sellers
    • Best-sellers
    • Recommendations
    • Coming soon
    • Award-winning books
    • Signed books
  • So Good..
  • Magazines
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Subscription
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Sale
Books for Chefs
en
  • en English
  • es Español
0
  •  Sign in
  • Register
  •  My account
  •  Checkout
  •  Compare


Search here...

  • -40%

Play
Play

Play

17.00€
10.20€ -40%
Language: Spanish
Quantity  Available
Add to Compare
Description

Choose language

Check the language select box before adding the book to your cart.


shall we play?

A macaroon which resembles a yo-yo, candy marbles, a pirate bonbon, marzipan tennis balls… these are just some examples of what the readers will find in this singular book. It is not a matter of trivializing the noble trade of pastry, nor of attacking traditional pastry and petit-fours. The great sweet buffets, the elegance and historic relevance of traditional specialties… in one word, good old pastry, will always have a reserved space in the gastronomic world. For this reason, there is no incompatibility with exploring new paths, such as that of ‘fun pastry’.

The teachers from the Pastry Guild School of Barcelona, led by their director Olivier Fernández, invite us to play, to set our imagination free, to create in an open and outgoing way. This attitude is strongly related to the new phase towards which this school is evolving – a liberalizing, non-conformist age, as well as unifying when it comes to new trends, styles and ways of understanding and practicing pastry, good pastry. Undoubtedly, a modernization phase, a moment to become up-to-date and look into the future, but always respecting tradition and basic essentials.

This short but substantial book, published by Grupo Vilbo and backed up by our technical magazines So Good and Dulcypas, is a good sample of the creative and reformist mentality of the young, professional group of teachers from that school in Barcelona.

 

Data sheet
Size
23 x 23 cm
Language
English or Spanish
ISBN-13
978-84-937584-1-7
Author/s
EPGB - Escuela del Gremio de Pastelería de Barcelona
Hardcover
128 pages
Published in
2011
Weight
0,8 Kg
Reviews
View the trust certificate
  • For further information on the nature of the review controls, as well as the possibility of contacting the author of the review please consult our CGU.
  • No inducements have been provided for these reviews
  • Reviews are published and kept for a period of five years
  • Reviews can not be modified: If a customer wishes to modify their review then they can do so by contacting Verified Reviews directly to remove the existing review and publish an amended one
  • The reasons for deletion of reviews are available here.

4.7 /5

Based on 6 customer reviews

  • 1
    0
  • 2
    0
  • 3
    1
  • 4
    0
  • 5
    5
Sort reviews by :

Anonymous customer published the 23/12/2019 following an order made on 02/12/2019

5/5

excellent

Did you find this helpful? Yes 0 No 0

Anonymous customer published the 10/08/2019 following an order made on 25/07/2019

5/5

Great ideas to work from. Not a great amount of content but what's there, is good, well worth the money.

Did you find this helpful? Yes 0 No 0

Anonymous customer published the 26/03/2019 following an order made on 16/03/2019

5/5

Ignites creativity outside the box

Did you find this helpful? Yes 0 No 0

Anonymous customer published the 07/12/2018 following an order made on 26/11/2018

5/5

super book

Did you find this helpful? Yes 0 No 0

Anonymous customer published the 31/08/2018 following an order made on 09/08/2018

5/5

nice try

Did you find this helpful? Yes 0 No 0

×
Contents
Shipping

Shipping with UPS Express worldwide

Free shipping in Spain from €100

Books combo:

Quick view
Add to Compare

LOGICAL CUISINE de Jordi Cruz

Price 25.00€
Concepts and techniques in the cuisine of the restaurant Estany Clar. 
Quick view
Add to Compare

So Good no 20

Regular price 26.00€ -30% Price 18.20€
  • -30%
BEST MAGAZINE OF HAUTE PÂTISSERE - #20 Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the...
Quick view
Add to Compare

So Good Recipes 2

Price 29.00€
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. with more...
Quick view
Add to Compare

saber y sabor 161 / book

Price 6.00€
Quick view
Add to Compare

Obsession - Oriol Balaguer

Price 68.00€
obsession is the expression of a creator in his highest professional fulfillment. Oriol Balaguer leaves his mark on a work of great beauty that...
Quick view
Add to Compare

TARTE - Garuharu

Price 89.90€
Chef Eunyoung Yun reveals her keys in this second tarte manual.
Quick view
Add to Compare

Mejor Pasta de Té - 2015

Price 11.90€
Quick view
Add to Compare

Arzak + Arzak

Price 49.00€

Books for Chefs
  • About us
  • Contact
  • Delivery and return policy
  • Privacy policy
  • Terms and conditions of use

Books for Chefs - Vilbo Ediciones y Publicidad SL

C/Carmen, 4-6 - 08172 Sant Cugat del Vallès
Barcelona (España)

Llamar ahora: (+34) 93 590 26 66

Email: vilbo@vilbo.com

  • YouTube
  • Vimeo
  • Instagram

Copyright © 2020 Vilbo ediciones y publicidad, s.l. Todos los derechos reservados.

Filters

MooFinder search engine