So Good Recipes 2
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 than 1.600 recipes and 150 chefs.
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Why is So Good Recipes so popular?
Because it includes all the recipes published in the issues of so good, a compilation that in this second instalment covers from issue 9 to issue 16. It is the perfect addition to each issue of this highly respected haute patisserie magazine. It classifies all the content depending on the type of creation, dividing the content into a total of 12 families of elements that in turn are divided into other sections, making it is easy to find cakes, mousses, creams, icings, jellies, among others. It is a powerful tool to encourage your creativity and which also lets you search, for example, for the main flavor used, or one of the 150 chefs creating each formula, in more than 1,600 recipes.
Renew your repertoire of creations, observe at a quick glance the latest trends in formulation, and compare the different options available to you based on the ingredients and techniques used by the best chefs of international fame. What more can you ask for from a recipe book?
- 22 x 21 cm
- Check out the summary
- Semi Hardcover
- 332 pages
- Published in
- 1,1 kg
Rostislav V. published the 06/03/2023 following an order made on 21/02/2023
Very good, great recipes. I would recommend.
Ioannis S. published the 18/02/2023 following an order made on 14/02/2023
Laurens K. published the 10/12/2022 following an order made on 03/12/2022
Accurate recipes in a well made vademecum
David H. published the 11/10/2022 following an order made on 23/09/2022
Mario K. published the 14/06/2022 following an order made on 08/05/2022
Way too much-recycled content from the last compendium and still lots of recipes with not enough explanations. So if you are a starting or trainee pastry chef, especially it can be hard to use and understand lots of those recipes.
- Sponge cakes and bakes
- Sablés, crumbles ad other crispy dough
- Creams, crémeux, egg-free creams
- Ganaches and other bonbon fillings
- Pralinés, gianduja and other
- Ice creams and sorbets
- Gels, gelées, pâtes de fruit
- Glazes and sprays
- Sauces, syrups, soups, jams
- Caramels, tuiles, croustillants
- Drinks, foams, sands
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