So Good Recipes 2 - Recipes from Vol 9 to 16 by Albert Adrià

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  • ISBN 10 2013203411
  • ISBN 13 9782013203418
  • Published May 24 2018
  • Format Paperback
  • Page Count 330
  • Language English
  • Countries Spain
  • Publisher Grupo Vilbo

Publishers Text

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?

This new volume of our most popular book, so good.. Recipes, whose pages compile all the recipes published in our biannual editions. As we approached the tenth edition of so good.. magazine, we realized that there was a demand from readers interested in the first issues, which had already sold out. What to do? Also, we felt bad about publishing some of the best recipes by the best chefs in the world and not making them accessible in a quick way, or about not having a directory that classified them all and that at the same time could be used as a powerful tool for the creativity and the eagerness for innovation of each professional.

That is why we brought ourselves to collect all that great amount of information but turned into a recipe book of elements properly classified according to the type of preparation (sponge cakes, crémeux, gelées, sauces, ganaches …).

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