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So Good "Recipes" #1#8 0144964000062 Books

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So Good "Recipes" (#1-#8)

So Good "Recipes" #1#8 0144964000062 Books

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Product details Paperback Publisher Grupo Vilbo ASIN B00HEP0RN4

Tags : So Good Recipes (#1-#8) on Amazon.com. *FREE* shipping on qualifying offers. So Good Recipes (#1-#8),So Good "Recipes" (#1-#8),Grupo Vilbo,B00HEP0RN4,BK-305-1
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So Good "Recipes" #1#8 0144964000062 Books Reviews

Love it very much. The service is fast too.
a book that I find in Colombia
good
Great recipes, already tried some and everyone loved my cakes.
I purchased this publication based on the descriptions and videos offered on the Vilbo and So Good Magazine web sites. Take note
"In one unique volume we have included a complete index of all the recipes published in the first eight volumes of sogood.. magazine."
"Not only does it include a compilation of all the recipes (cakes, dessert plates, petit fours...) but also their components."
"Ultimately, this great collection from sogood.. magazine enables you to Access all the recipes from sogood.. magazine in one single volume,
Enjoy those recipes from volumes that were previously sold-out"

Unfortunately, this publication contains only COMPONENT RECIPES, not FULL recipes. For example, an entremet (French dessert cake) is composed of different elements -- say, a biscuit, a mousse, a jelly, glaze and decorations. This book contains the recipes of these individual elements alone, but it does not contain the recipe for the assembled cake. So, what this book is, is a "component recipe collection."

I have contacted the publisher regarding this issue, as it seems to contradict the descriptions that appear on the web sites and their Youtube video. Here is an excerpt from the reply I received
"In So Good Recipes you can find all the recipes of every creation but you have them in their individual components... The complete recipes of every dessert, cake, or other creations appear in each [corresponding] issue of So Good."

Silly, really, because, as the publisher admits, they are all out of print. You can look through the Index by Chefs, and tag each component recipe that appear in the same issue, and then take guess as to how those components are combined into a single creation. If your intention is to recreate or test the full recipes contributed by the chefs featured, you will need to search for an out-of-print copy of the magazine to find the full recipe. Personally I find that there is a great void created by omitting the Mother Recipes and final assembly instructions.

Overall, for me, this recipe collection fails to deliver on its promise of delivering "all recipes from the magazine in a single volume." My only consolation is that the $30 price tag is not super expensive, for the number of component recipes you get. But the buyer must be aware that that's all they will find in this book... component recipes. Would I still buy this book if I had known about the omissions? Probably not. The component recipes really are for the most part very basic. If you are a professional pastry chef crafting in the French style, it is likely you already have many of these component recipes in your library. For me, it's the combination of the individual elements that inspires.

I have uploaded photos of the Table of Contents and Indices as the listing does not contain any inside previews.

Additional info for home bakers This book (and the magazine it is based on) is geared towards professionals. Each recipe contains an ingredient list + short, straightforward instructions and not accompanied by photographs.
This book would be much more interesting for non professional bakers like me to use (although it says on the first page that the collection "arose due to the high level of demand from numerous pastry chefs throughout the world" --> not for me then?) if it had more details and if ingredients were always named the same is there a difference between 'glucose', 'glucose syrup', 'liquid glucose'? I came accross a recipe that calls for 'liquid'!?! Without any detail on what it is... Water? Juice?...
Others call for 'gelatin', 'gelatine', 'gelatin mass', 'gelatin mix', 'gelatin powder', 'gelatin sheets'... I understand the recipes come from defferents chefs, but it doesn't make it very accessible for anyone who's not a pastry chef...
Really excited about this book!!!! A lot of fantastic recipes wich gives a lot of inspiration to create!!!
Thank you