So Good Magazine # 19

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"So Good", The magazine of haute patisserie #19, 9" X 12" and about 304 pages.

Availability: In stock

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SOGOOD19

Details

"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

Yann brys, Creative yes, but above all, gourmand.

Christophe Adam, Conquering the world.

Alex Stupak, Pastry was just the beginning.

Enric Monzonis, Soup-sauces, ice creams, and fermentations... Cuisine sneaks into pastry.

Russ Thayer, Searching for the boundaries of chocolate.

Scott Green, Declaration of principles.

Jordi Bordas, The power of knowledge.

Francisco Migoya, Inside out.

Leonardo di Carlo, In full maturity.

Amaury Guichon, ‘It’s too pretty… I don’t want to eat it.

Kirsten Timbals, Positive patisserie.

Jerome Landrieu, One decade transmitting the values of haute patisserie.

Gianluca Fusto, Projective pastry.

David Wesmaël, Demonstrating the possibilities of ice cream.

Gustavo Suez, Formal in the day, daring at night.

Alberto Barrero, Simplicity as art.

Rory MacDonald, Desserts in a dimly-lit bar.

Nicolas Lambert, The right balance of textures.

Fabrice Danniel, When inspiration comes from nature. Ksenia Penkina, Going out of the comfort zone.

Tidbits.

Hisahi Onobayashi, Believing in the power of ingredients.

Rhian Sheller, Australian-style ferments.

Asia Pastry Forum, Creating a school of followers in Malaysia.

Frank Vollkommer, Designing décors.

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