Everything you need to know about gelling agents used in pastry: Gelatin, Pectin, Agar-agar, Xanthan Gum
All the blog posts
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Culinary Schools
In pastry class with Antonio Bachour (Valrhona class, Miami)
In class with world renowned pastry master Antonio Bachour, in his school in Miami
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Culinary Schools
Cooking Classes: Culinary School Lenôtre, Paris (France)
Cooking Classes: Culinary School Lenôtre, Paris (France)
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Culinary Getaways
Culinary Weekend in San Sebastian (Basque Country, Spain)
Culinary Weekend in San Sebastian (Basque Country, Spain)