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.
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