Buch so good recipes #3

so good recipes #3

368 Seiten, Softcover
Format: 22 x 21 x 2,0 cm
ISSN: 2013-2034
Erscheinungstermin: 2022
Sprache: Englisch

So good recipes #3 ist die nächste Fortsetzung der Sammlung, dieses mal mit mehr als 1.800 Rezepten von 120 verschiedenen Chefs weltweit. Dabei handelt es sich allerdings um ein Fachwerk mit knappen Anweisungen zur Umsetzung in englischer Sprache, keine ausführliche Beschreibung der Rezepturen oder Arbeitsschritte. Es sind auch keine Abbildungen der Kreationen enthalten. Das Buch ist somit nur für Patissiers empfehlenswert, die bereits gute Grundkenntnisse in der süßen Küche haben.

All the recipes from so good.. magazine (#17 to #24) in one unique volume

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.