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so good.. recipes 4 100% professional 100% reliable As is now customary, every eighth issue of so good.. magazine we publish a compilation of all the recipes published in those editions,...
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100% professional 100% reliable
As is now customary, every eighth issue of so good.. magazine we publish a compilation of all the recipes published in those editions, classified by theme (mousses with mousses, gelées with gelées and sponges with sponges). Following three successful editions, so good.. Recipes#4 includes all the recipes from issues 25 to 32. Although the impressive figures presented in this publication underscore its significant value, so good.. Recipes is much more than just a recipe book.
Its 384 pages and its nearly 1,700 recipes from a total of 158 authors from all over the world highlights its quantitative value. Moreover, this unique recipe book serves as an excellent measure of qualitative aspects related to modern patisserie. As in so good.. magazine, the pastry chefs who participate can present whatever they consider appropriate from their freedom of choice, we can draw some conclusions about the preferences of professionals regarding the different types of elaborations (viennoiserie, showcased pastries, chocolate, plated desserts, snacks ...), and about their favorite flavors (varied fruits, nuts, chocolates, herbs and spices ...).
And we are not talking about the preferences of just any chef but those of the best in the world. That is the qualitative relevance of this highly unusual recipe book. For example, if we talk about fruits, the queen of them all is the raspberry, used up to 66 times in this recipe book, followed by the strawberry with 47 recipes, apple (35), mango (33), and passion fruit (27). We leave citrus fruits to one side, as -besides their juice- they provide their peel and zest in countless recipes, such as doughs, creams, mousses or gels. Among these fruits, lemon dominates with 177 appearances, followed by yuzu (98) and orange (78). In the field of nuts, almonds are the most used with up to 191 appearances, hazelnuts follow (111) and pistachios come in third (42), ahead of peanuts (32). And when it comes to chocolate, the most used is white, present in up to 203 recipes, followed by dark (176) and milk (102).
And we also confirm the dominance of baked doughs over other types of pastries such as fresh showcased goods or chocolates. Viennoiserie in all its varieties, cakes, panettones and cookies clearly win the battle over mousses and creams. As we announced a few years ago, the oven has won out over the freezer. But beyond curiosities, tastes and preferences, the main objective of a recipe book like this is for pastry and dessert professionals to find what they are looking for. And not just anything, but what they need, quickly and easily. As the recipes are organized by families, sections and subsections, the reader looking for something as specific as a dark chocolate mousse will not only find one example, but will have access to up to 17 different recipes by as many authors.
So they can compare them and choose the one they like best. And the same goes for the 23 pâte à choux recipes, the 15 eggless fruit creams, the 34 meringues or the 11 raspberry gelées, to give just a few examples. Indeed, there are many recipes. That is a fact. The Internet has multiplied the amount of information and today it is easy to find almost anything in a few seconds. But it is precisely in the excessive amount of information available where a major drawback lies – lack of reliability.
And this is where so good.. Recipes makes available to the sector the recipes that the best chefs use in their day-to-day work, 100% professional, 100% reliable.
Sponge cakes and bakes
Sablés, crumbles ad other crispy dough
Mousses
Creams, crémeux, egg-free creams
Ganaches and other bonbon fillings
Pralinés, gianduja and other
Ice creams and sorbets
Gels, gelées, pâtes de fruit
Glazes and sprays
Sauces, syrups, soups, jams
Caramels, tuiles, croustillants
Drinks, foams, sands
English Language
Semi-Hardcover
384 Pages
SHIPPING INFORMATION
Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.
We do not ship to PO Box Addresses.
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.
Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.
Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
NEXT DAY DELIVERY AND EXPEDITED SHIPPING
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.
Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
SHIPPING INFORMATION
Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.
We do not ship to PO Box Addresses.
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.
Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.
Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
NEXT DAY DELIVERY AND EXPEDITED SHIPPING
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.
Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
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Discover so good.. Recipes #4 – 384 pages with 1,700+ curated recipes from 158 top pastry chefs worldwide. A must-have professional and reliable resource for modern pastry inspiration and precision.
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