So Good Recipes 2

You do need a good grasp on technique and in some cases access to professional ingredients. Some recipes consist of a list of ingredients and 4 lines describing how to make it. So say you have an idea for a cake and you want to look up a few different gelées or a glaze. Or perhaps you want a different sponge. That is what this series brings you. An incredible array of components to help you put together an idea.

The statement "all recipes from the magazine in a single volume" is misleading. The recipes are organized by individual components--all the ice creams, cakes, ganaches and other components are grouped together with no indication of which dish they are associated with. The only way anyone interested in recreating or, in fact, understanding the way the components work together in the chefs' dishes can do is collate at all the component recipes from a each chef and guess which components were used in which dish and how they were used together. (The recipes for individual dishes ARE contained in the magazine's issues, so the for-inspiraion-purposes-only argument doesn't hold water.) Maybe someone from the publisher can respond below: Why NOT at least provide a list of the components for each dish, say, at the end of the index? I'm guessing the honest answer would be, "if we did that we wouldn't sell any magazines. People would just wait for the recipe compilations."

I agree it’s really an accompaniment to the magazine. At the end of recipes they give you the chef and volume number.It is useful for me when a client wants a special menu and I have to create an entremet . If used as an encyclopedia to find a guiandija sponge, a banana caramel and almond espuma it is very useful !!but as the other reviewer said it’s all broken into individual elements nothing composed.So for professionals this is like kickass individual recipes whereas ...The magazine is more like Instagram photos of plated desserts with articles.