All the recipes from so good.. magazine volumes #17 to #24 in one unique volume
Please note that this is a collection of professional pastry recipes in a softcover book. It does not contain many photos.
The most ambitious and complete collection of recipes for modern pastry returns. So good Recipes comes back in its third volume with more than 1,800 recipes from issues 17 to 24 of so good...magazine.
It is not only the quantity that makes it so valuable, the creations carefully review all the elements linked to a sweet creation, be it fresh pastry, baked dough, chocolate, plated desserts, or ice cream desserts. Up to 12 different families such as creams, doughs, gels and many other textures, leaving nothing out of its pages. In addition, this manual incorporates the latest trends in formulation and is a reflection of the main concerns of chefs around the world, with endless sensitivities that are also included in its formulas.
And if SG Recipes is characterized by the quantity, variety, and thoroughness of its content, the rigor of each proposal is endorsed by the 120 chefs who have passed through the pages of these issues of so good, top-level professionals who inspire confidence due to their broad technical base and their common concern for excellence. In its previous two volumes, So Good Recipes had already achieved its popularity as a powerful allied tool in the reader's creativity. Its ease of consultation, whether to compare similar preparations, recipes with the same ingredient, or proposals signed by a certain chef, make it the ideal complement to the recurring issues of so good.
This books features such recipes as Sponge cakes and bakes, sablés, crumbles and other crispy dough, mousses, creams, crémeux, egg-free creams, ganaches and other bonbon fillings, pralinés, gianduja and others, Ice creams and sorbets, gels, gelées, pâtes de fruit glazes and sprays, sauces, syrups, soups, jams, caramels, tuiles, croustillants, drinks, foams & sands.