$1,650.00 HKD
Language: Bilingual (English/French)
Ramon Morató goes over 15 innovative projects in which he analyzes current pastry and chocolate making through the prism of science, anthropology, nutrition, sociology, design, and craftsmanship.
The pastry and chocolate book offer has not stopped growing at an unusual fast pace in recent years. Today, books on practically any subject related to both disciplines can be found on the market, signed by the best international masters. However, few are the books that address pastry in depth, from a point of view of recipes and techniques, but also from other aspects. And that is exactly what Ramon Morató proposes in his new book Files, a great book that also delves into science, nutrition, anthropology, or design, and also taking into account current trends, such as the change in consumer habits, veganism, personalization, the so-called healthy pastry, the mathematics of taste…
It is easier to list what the reader will not find in Files than to list just how much the book contains. You will not find just a succession of interesting recipes, nor a set of pretty photos, nor a collection of spectacular design pieces. What Morató offers is knowledge, research, science, applications, techniques, and practical solutions. It is a way of approaching pastry with a 360-degree view, squeezing all possible aspects and thoroughly going into all kinds of creations.
Organized like a file folder, Files contains 15 projects that are very different from each other and in which a large part of the different disciplines of current pastry are addressed:
Pure 5, or the five fundamental flavors in a bonbon format
Invasion of the plants, or the world of vegetables in pastry
Trends, or how new social trends are expressed through creative recipes
Chocolate x Wine, or the sommelier François Chartier’s new mathematics of taste applied to chocolate, 1 + 1 = 3
Haiti, or how to create a product line around a new chocolate
The Ganache, a scientifically based study on this emblematic creation, with vegan versions, one shot, water-based, for long conservation, and the revolutionary praline ganache
Nuts, or how to better integrate nuts in pastry
Find your Style, deep multidisciplinary study on the so-called healthy pastry
Pastry & Anthropology, or how the change in consumption habits and concepts such as slow, personalization, or nutrition currently affect and will affect the work of the pastry chef
Cotton cake collection, or the definitive study on this peculiar Japanese cake; WholeFruit, and so on up to the 15 mentioned projects
But the reader will also find almost a hundred creations such as:
Bonbons
Bars
Cotton cheesecakes
Plate desserts
Macarons
Cakes
Entremets
Tartlets
Snacks
Ice cream
Choux
Tarts...
Files features creative design by ZOO Studio, spectacular photos by Ivan Raga, and is published by Books for Chefs and so good..magazine.
If you liked Chocolate you cannot miss out on this amazing Files.
$725.00 HKD
Language: French
"For me, baking tastes like the happiness of being together.
Breakfast (Babka nuts), festive desserts (Galette Notre-Dame), afternoon tea (Flan Tonka), on-plate desserts (Exotic floating island) or shared desserts (Paris-brest) ... this book follows every moment of the day. I share the basics, simple recipes and also more complex creations. These 60 recipes, which can be reproduced by following the photographed technical gestures step by step, are also there to inspire you. Through them, I tell you my story, the taste of my grandmother's cherry clafoutis, the smell of caramelized fruits in homemade cakes, the aroma of butter from my region, the texture of raw dough, the sensation of melted chocolate. , the juiciness of the fruits collected from the tree... Dare! This is the beginning of creativity "- Nina Métayer
« Pour moi, la pâtisserie a le goût du bonheur d’être ensemble. Faire un beau gâteau, c'est d'abord faire un bon gâteau, avec le plaisir de le réaliser soi-même pour les autres. Du petit déjeuner (Babka noix de pécan) aux desserts de fête (Galette Notre-Dame), en passant par le goûter (Flan Tonka), les desserts à l’assiette (Île flottante exotique) ou à partager (Paris-brest), ce livre suit tous les moments de la journée qui invitent à la gourmandise. J’y partage des bases, des recettes simples et aussi des créations plus complexes. Ces 60 recettes, que vous pouvez reproduire en suivant les gestes techniques photographiés pas à pas, sont aussi là pour vous inspirer. À travers elles, je vous raconte mon histoire, le goût du clafoutis aux cerises de ma grand-mère, l’odeur des fruits caramélisés des tartes maison, le parfum du beurre de ma région, la texture de la pâte crue, la sensation du chocolat fondu, la jutosité des fruits cueillis sur l’arbre... Osez ! C’est le début de la créativité et la source de moments de partage pleins de délicatesse. - Nina Métayer
$1,150.00 HKD
A reference for all professionals in the sector, "Sourdough baking a treatise" is the baker's new essential tool. In the first part, Thomas Teffri-Chambelland provides the general public for the first time with the theoretical knowledge needed to better understand bread-making phenomena. The biology of flour, salt and water, the biology and analysis of sourdough, the analysis of the structure and nutritional qualities of sourdough bread: all these subjects are illustrated with diagrams and dealt with in a pedagogical manner to give you all the fundamental bases for baking.
The second part will accompany you throughout your baking practice as a professional or amateur. You will discover a technical description of the different stages of bread-making as well as numerous recipes for sourdough breads based on wheat and rye flours and gluten-free flours such as rice and buckwheat. You will also find recipes for sourdough pastries, including the famous panettone. In total, more than 35 recipes with illustrated step-by-step instructions.
$680.00 HKD
A deep dive into the croissant in Jean-Marie Lanio and Jérémy Ballester’s latest book.
Croissants are one of the symbols of France. Knowing how to make them is an art that Jean-Marie Lanio and Jérémy Ballester transmit on the pages of their latest book “All About Croissant”. The book offers some curious facts about this product, gives the keys to its preparation, different rolling methods, advice on the temperature of the dough and, of course, on fermentation and cooking.
In addition to technical data, the book includes eleven recipes for classic croissant bases (classic, polish, orange, coconut and lime, two-colored raspberry croissant, two-colored cocoa praline croissant, caramel vanilla, exotic, speculoos, almond, and chocolate) and five savory croissant base recipes (laugen, sausage mustard, ham and mushroom, chicken curry two-colored, and ham with Mornay sauce).
The authors are two passionate bakers who want to share their work with everyone and who organized all this material in their current workplace, Korea. Now, and after the success of the original Korean version, the same book translated into English has arrived.
Everything you ever wanted to know about Croissant and the technique of laminating is presented here. All About Croissant is a step-by-step guide that explains how to make a croissant.
You’ll find 15 Croissant recipes, from the classic buttered croissant to the more original-unique Croissant, such as the exotic Croissant stuffed with mango / passion fruit cream. A must for any passionate baker!
$400.00 HKD
We are not going to tell you a story, we're telling you 21. That is the number of articles that this new issue of so good..magazine contains. There are 21 exciting stories that speak of personal improvement, dreams come true, effort and sacrifice, tireless work, ideas, techniques, inspiration, and the desire to share with others what our 24 leading chefs exclusively offer us.
Do you know how to make a millefeuille with more flavor and crunchiness in every bite? Have you heard of the Balinese meringue, which is neither Italian, Swiss, nor French?
Can you think of how to integrate two of the most iconic Asian flavors in a pound cake? Would you like to see Dubai at night through a bonbon? Can you imagine what the fusion between a gallete de roi and a mooncake would be? How do you make a ganache that stays “melty”, with a slight cold mouth feel? What do you think is the secret to making one of the spongiest Japanese roll cakes in the world? Do you want to know which pastry shop has become one of the main tourist attractions in a remote Russian city? Is there a device that allows you to imbue the aroma of wild truffle in a dessert? Can you prepare an apricot mousse as creamy as any other, but without using dairy ingredients? Have you ever wondered what Van Gogh's Sunflowers hide? And how to invert an already inverse puff pastry?
Learn about these and many more stories, techniques, and curiosities in so good..magazine #27.
$580.00 HKD
Quality bread –alongside its appropriate starter and proofing time– is the real protagonist of this book, whose main objective is to help understand the different aspects to bear in mind regarding the selection of flours, the ferments, the kneading, forming and baking processes of bread, as well as to detail, in a clear way, how to prepare a large number of specialties.
True Bread by Joaquín Llarás from grupo vilbo on Vimeo.
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DESCRIPTION Molecular Gastronomy Book with 50 recipes 'Molecular 50-Course Meal' is an avant-garde menu inspired...
$580.00 HKD
Only nonconformists seek new paths. It is not about questioning anything, but it is about adding, contributing and growing. The Pastry School of Barcelona has been, continues to be and will be that, a pastry school, and possibly one of the best internationally. But while being a school of pastry, for some years it has been more, much more. It is an education center open to any culinary manifestation. And a clear example of this spirit is the very author of this book, a cuisine chef and passionate for pastry, jams, bakery, viennoiserie...
All these sweet and savory disciplines converge in Jose Romero. He assimilates what most interests him and he goes down a new path between cuisine and pastry. There are many names which we might call this segment of culinary creativity. They are tapas, snacks, savory pastry pieces, catering... Maybe it’s a bit of all of that, and that’s exactly what Romero, in collaboration with the director of the School, Olivier Fernández, has expressed in this book.
Octopus, focaccia, egg and sardine; foie, pizza, risotto and watermelon; a mango mayonnaise, an onion brioche, bacon puff pastry and beet gazpacho; and some parmesan fritters; and fried plantain lollipops; and marinated tuna with...
Simple and creative ideas and recipes that taste like Barcelona and the Mediterranean, and a bit like Mexico and Panama; proposals that depart from the conventional without losing it.
$1,150.00 HKD
A book in which pastry science, amazing flavours and textures meet in uniquely developed and beautifully presented recipes in 4 options: Gluten, Gluten-Free, Lactose-Free & Vegan.
In a fast-changing world, to ADAPT is a key skill to acquire. New dietary requirements demand new ingredients, new concepts and techniques.
This book describes how to use these concepts to adapt pastry recipes.
ABOUT THE BOOK
Theory section. Ingredient understanding: A whole Theory Section of the book being dedicated to Ingredient Understanding. Instead of just containing recipes, Richard explains how each ingredient works, and therefore how to successfully substitute in a basic recipe, starting with classic ingredients used in pastry, like gelatin, eggs, butter, to plant-based options like different types of pectins, proteins, etc. You want to make a shortbread without lactose? Replace gelatin or butter in vegan recipes? Or replace gluten in shortbreads and choux pastry? Perhaps macarons without egg whites? There is no shortage of advice. Richard explains the why and how of ingredients and their interactions.
Base recipe section. Over 200 basic recipes: This section of the book guides you through over 200 base recipes presented in 4 different options. You will have gluten, gluten-free, lactose-free and vegan versions of shortbreads, sponges, choux pastry, creams, fruit-coulis, mousses, glazes and enrobing, making it easy to translate your most used recipes into versions adapted to each food intolerance.
New, comparative recipe design: The new concept of recipe presentation with a comparative layout, helps you understand the differences between gluten, gluten-free, lactose-free and vegan options. Ingredients being presented both in percentages (%) and grams help you to better understand and adapt recipes easier.
Inspiration. Signature creations: The final section of the book – recipe inspiration is dedicated to Richard’s beautiful signature creations presented in a simple, elegant style, aiming to inspire you to create unique desserts using basic recipes.
AUTHOR
Franco-Australian Pastry Chef with international professional background, specialised in Gluten-Free, Lactose-Free and Vegan Pastry.
“This book is elegant, avantgarde, simple and well structured, will mark a “before and after” in the history of pastry. These methods will set a new path for many pastry chefs to follow in the coming years. Enjoy the generosity and excellence Richard offers us right now, because in a few years we will realise how this book has revolutionised pastry techniques and thinking.”
Toni Rodriguez, Vegan Pastry Specialist
$875.00 HKD
More than 60 sweet and crunchy bites by Eric Ortuño
Sablés, wafer rolls, puff pastry, cookies, crocants, biscuits, carquinyolis, wafers, speculoos, baklavas, linzer, cigarellos, grissines, tiles... What do all these specialties have in common? Well, they break, emitting a suggestive sound, a crunch that gives us clues of their delicate texture. This is the first meaning of the English word, "break".
In a more figurative sense, "break" refers to that short period of time in which we relax, and in which we can perfectly take the opportunity to have a cup of tea or coffee with one of the more than 60 small sweet creations that the great teacher Eric Ortuño has gathered in this book.
This, which is undoubtedly the crunchiest book on the market, includes explanations, techniques, and recipes of the most classic and universal tea pastries and biscuits, such as the aforementioned sablés, cookies, wafers, macarons, amarettis, linzer, tiles, puff pastry ... but also other proposals of his own creation, such as Sacher or Reus pastry, both winners of the Dulcypas Competition for the Best Tea Pastry in Spain.
In short, Ortuño offers us in his first book an exciting journey through the universe of tea and biscuits, but in a broader sense, even incorporating the concept of “petit four”. An essential book of the pastry of yesterday, today, and surely, of tomorrow.
$1,350.00 HKD
The first master handbook series of the owner chef, Eunyoung Yun, patisserie garuharu is based on her signature menu, eclair.
The recipes capture every seasons essences and the natural taste of the ingredients. Her sophisticated techniques and modern textures are introduces in detail throughout the handbook. With nearly 300 pages, the book offers up to 22 different creations, all with the unmistakable stamp that have made her éclairs famous around the world. The book also contains two recipes for gluten-free choux pastry, especially designed for those allergic to this ingredient.
The popular Korean chef at the helm of Garuharu, Eunyoung Yun, has released a monographic book on her star specialty, the éclair. In it, the chef sets out to reveal its keys and a theoretical basis to master choux pastry.
The book, as the author herself explains, is the first in a series that will review different classic pastry formats, always with the creative style and philosophy of this chef based in Seoul.
At the moment, the release of two more volumes is planned, one which is now available, dedicated to the world of tarts, with a structure similar to the first one and with a display of creations that also highlight the colorful and sharp style of this chef. The third book dedicated exclusively to decorative techniques.
$400.00 HKD
Pierre Hermé, The pastry that is served
Lauren V. Haas, The pastry of dreams
Philippe Givre, The well thought out pastry
Yann Menguy, We make an identity pastry, creativity is the slogan
Marta Martín, Air collection
Pieter de Volder, Simple on the outside, powerful on the inside
Guillaume Schoppohoven, Geometric viennoiserie
Bart de Gans & Maurits van der Vooren, Collision
Nicolas Houchet, The gesture that makes the difference
Luis Amado, That detail that changes everything
Melissa Walnock, Find a way to make it happen
Javier Guillén, Experiential
Saray Ruiz, Interior life
Graham Mairs, Water, fire, earth, ether
Roberto Cortez, A unique piece
Hideki Kawamura, Sense changes and sensibility evolves
Antonio Bachour, A different repertoire
Nicolas Boussin, Commitment
Jordan Kahn, Building Block
Tidbits
Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
Niklesh Sharma, Leading the new patisserie in Asia
Ramon Morató, A new approach to ganache II
Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
Blanca del Noval, The value of kernels and stale bread
$350.00 HKD
Talent manifests itself in many and varied ways. In modern pastry it finds inspiration in...
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每隔六個月，So Good ..就會到發表新書到書店和工作室的書架上，大約有25位廚師發表他們的創作才華，創造力和技巧，以無與倫比的作品來呈現當下製作的最佳糕點到世界各地。
$720.00 HKD
Jean Michel Perruchon Gerard Joel Bellouet
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Author :Steaphane Leroux Text: English A new magisterial exercise of artistic chocolate by specialist Stéphane...
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Author : Franck Michel Text: French
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Author: Stehphane Glacie, Jerome Le Teuff Text: French , English
$1,680.00 HKD
Author : Stephane Glacier , Gaetan Paris Text : French, English
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DESCRIPTION Molecular Gastronomy Book with 40 recipes An introduction to the science behind 40 spectacular...
