Buy So Good.. Recipes 3 at i4C. Explore over 1,800 professional pastry recipes from 120 contributors, covering creams, mousses, ganaches and more.

So Good.. Recipes 3

So Good
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Description

So Good..Recipes 3 

So Good.. Recipes 3 is an extensive collection of modern pastry recipes, bringing together more than 1,800 preparations originally featured in issues 17 to 24 of the internationally acclaimed So Good.. pastry magazine. Featuring contributions from 120 leading pastry professionals, this comprehensive reference book is designed to help readers explore new techniques, compare recipes and develop their own approach to contemporary patisserie.

Rather than organising its content by finished desserts, So Good.. Recipes 3 groups recipes into 12 practical categories, making it easy to find specific preparations and ingredients. From sponge cakes, sablés and crisp pastry bases to mousses, crémeux, ganaches and pralinés, the book covers the individual components used to create everything from elegant plated desserts to intricate entremets and artisan chocolates.

The collection also explores ice creams, sorbets, fruit gels, glazes, sauces, caramels and decorative elements, offering an impressive variety of textures, flavours and techniques. Recipes reflect contemporary approaches to pastry formulation, with contributions from internationally recognised professionals who bring different culinary influences and technical perspectives to the collection.

Published in English in 2022, this third volume is particularly valuable as a working reference for pastry kitchens, bakeries, chocolatiers and culinary students. Its clear organisation allows readers to compare different approaches to the same preparation, discover alternative ingredient combinations and find inspiration for new creations.

Key Features:

  • So Good.. Recipes 3, the third volume in the acclaimed pastry recipe collection.
  • Contains more than 1,800 professional pastry recipes.
  • Compiles recipes from So Good.. magazine issues 17 to 24.
  • Features contributions from 120 international pastry professionals.
  • Organised into 12 practical recipe categories for easy reference.
  • Covers sponge cakes, sablés, mousses, creams, ganaches and pralinés.
  • Includes ice creams, sorbets, fruit gels, glazes, sauces and decorative preparations.
  • Ideal for comparing techniques, ingredients and different recipe formulations.
  • Published in 2022.
  • Written in English.
  • Dimensions: 22 x 21cm.