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So Good (Issue #35)
Discover the New Pastry Magazine: So Good.
So Good is a biannual publication in English aimed at professionals of sweet and savory pastry,
the chocolate and ice cream industry, as well as the world of dessert in general.
So Good is an international magazine with pronounced exclusive nature.
Thanks to its international coverage, the most prominent master pastry chefs, mactres glaciers and
chocolatiers of the world are featured on the pages of each one of the magazine issues.
The secrets of ice cream, ice cream without secrets
A new book by Angelo Corvitto
In English and Spanish, this book is much more than just a simple ice-cream making manual for ice-cream makers.
It is an essentially practical book so that every gastronomy professional in general
(cooks, pastry makers, ice-cream makers, catering...) can make the best ice-cream possible,
adapted to their own needs and their own means.
Play
From the teachers of Pastry Guild School - Barcelona
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.
Siete
The Seven Masters of Modern Spanish Patisserie
They are seven of Spain’s champions.
But they are more than that. They are seven grand professionals who, in their careers, have not stopped
evolving and who are the protagonists in Spanish patisserie.
Seven personalities, seven different styles, seven ways of understanding this work.
Seven winners who have worked hard to achieve their success.
Collection of Sugar Pieces
By Paco Torreblanca
This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written.
With this 'Collection of Sugar Pieces', the master chef forges a new path in the
conception of artistic pieces in pastry making.
Torreblanca's hands give sugar some magical and surprising shapes, between architecture and sculpture,
transparency and opacity, lights and shadows.
New treatments, techniques and uses related to the different types of sugar:
pulled, blown, casting, bubble, isomalt, pastillage...
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