"So Good" is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. 'So Good' is an international magazine with a pronounced exclusive nature. Thanks to its international coverage, the most prominent master pastry chefs, maîtres glaciers and chocolatiers of the world are featured on the pages of each one of the magazine issues. The exclusiveness of this magazine is a result of a selected content, based on the collaboration and recipes of the best pastry chefs, with numerous step-by-step explanations, the most interesting interviews, the latest trends in the trade, the most important international events, the latest gourmet products… all this accompanied by an impeccable edition, an elegant and modern design and high-quality photographs.
Contents
Frank Haasnoot, ‘I always try to use the inspiration to twist it’ ;
Emmanuele Forcone, the golden pen;
Dinara Kasko, when geometry is beautiful;
Andoni Luis Aduriz, surprising developments ;
Francisco Migoya, an explorer’s curiosity;
Nick Muncy, artistic but realistic
Michel Willaume, think pastry
Jean Paul Hévin, ‘japan has made me rethink how I work, ...’
Raúl Bernal, it’s not only chocolate
Jean-François Deguignet, savoir-faire and something else
Lilian Bonnefoi, dominating both worlds
Naoki Fujiwara, sense of season, ingredients and nara-ness
Laurent Jeannin, a palace’s pleasures
Jordi Guillem, by force of centrifuge
Joel Lindqvist, forest pastry
Bachour Bakery and Bistro, the place
Gabriele Riva, out of his comfort zone
John Kraus, in the name of the rose
Cécile Farkas, studied fantasies
Julia Soria, local products and argentinian diversity
Yoshinari Otsuka, taking pride in making patisserie Française in the far east
Tidbits
United for Knafeh, Yehiye Qadari & Yoav Deckelbaum
Valerija Livanova, a country’s pâtissier awakening