So Good Magazine # 15

So Good Magazine # 15

So Good Magazine # 17

So Good Magazine # 17

So Good Magazine # 16

$25.00
"So Good", The magazine of haute patisserie #16, 9" X 12" and about 304 pages.
Availability: In stock
SKU
SOGOOD16

"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
  • sorting out pastry

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