Ideas and Recipes

Ideas and Recipes

So Good Magazine # 15

So Good Magazine # 15

So Good Magazine # 14

$25.00
"So Good", The magazine of haute patisserie #11, 9" X 12" and about 304 pages.
Availability: In stock
SKU
SOGOOD14

"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

  • Albert Adrià, la dolça, ticket’s sweetest ring;
  • René Frank, a pinch of madness and a high dose of good sense;
  • Scott Green, nice, balanced, possible… happy;
  • Darren Purchese, an exclusive and extravagant dessert night ;
  • Angelo Musa, the thrice-crowned king
  • Gustaf Mabrouk & Hans Ovando, knocking borders down
  • Damien Piscioneri, bright, luxurious, refined
  • William Curley, classical refinement
  • Futoshi Hashimoto, enclose every flavor the ingredient has
  • Antonio Bachour, shockwave
  • Nicolas Jordan, ice cream at the center of discourse
  • Jean-Marie Auboine, ‘I want my customers to continue experiencing traditions and …’
  • Philippe Rigollot, with studied simplicity
  • Brian Campbell, feeling the land on the plate
  • Yann Menguy, the peaceful evolution
  • Tetyana Verbytska, cultivating Ukrainian haute patisserie
  • Philippe Segond, ‘for the French, pastry is a full-fledged art’
  • Jérôme Chaucesse, ‘to obtain the title, you have to have been dreaming of it for some time’
  • Christophe Renou, ‘this distinction is not an outcome but the beginning of a new life as a …’
  • Julien Boutonnet, ‘I decided to take courses in sophrology in order to better manage…’
  • Tidbits
  • Yoshihiro Narisawa, Japan, epicenter of all things
  • Alex Atala, Brazilian spokesman
  • Grant Achatz, blurring the lines between sweet and savory
  • Juan Mari & Elena Arzak, sweet sensationalism
  • Benoît Violier, best of both worlds
  • La Fabrique Givrée, subzero cuisine
  • Biagio Settepani, the soul of New York’s pastry

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