So Good Magazine # 12

So Good Magazine # 12

Ideas and Recipes

Ideas and Recipes

So Good Magazine # 13

$25.00
"So Good", The magazine of haute patisserie #11, 9" X 12" and about 306 pages.
Availability: In stock
SKU
SOGOOD13

"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.

Summary

  • Christophe Adam, the wildest flashes;
  • Jerome Landrieu, hard work as the best strategy;
  • Patrice Demers, ‘everyday we’re trying to push our limits;
  • Darren Purchese, an exclusive and extravagant dessert night ;
  • Leonardo Di Carlo, olive oil in doughs
  • Jordi Bordas, strong, lightweight and calculated, pâtisserie B•Concept
  • Yves Scherrer, practical and emotional
  • Pierre François Roelofs, patisserie out of a tube
  • Hiroyuki Emori, nothing impossible with ice cream
  • Antony Prunet, play it sweet
  • Pascal Caffet, worshipping taste
  • Motohiro Inaba & rio asano, chicks take wagashi to the world
  • Daniel Texter, adaptation instinct
  • Ernst Knam, becoming bored is impossible
  • Enric Rovira, 20 years reinventing chocolate
  • Ramon Morató, sensorial bonbons
  • Oriol Balaguer, caught between rigor and creative freedom
  • Raúl Bernal, where is the corn?
  • Olivier Fernández and Saray Ruiz, the haunted forest
  • Josep Maria ribé, inside and outside
  • Carles Mampel, constant metamorphosis
  • Miquel Guarro, squeezing out creativity tidbits
  • Scott Green, the life of a contestant of high-level competitions
  • Jürgen Koens, pastryclub, a future multi-space
  • The French Pastry School reaches its 20th anniversary

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