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Contemporary haute pâtisserie and signature ice cream. This pack offers strong inspiration, featuring numerous recipes, applicable techniques, and practical insights for pastry labs, restaurants, and gastronomic projects.
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Limited Edition Pack | Available While Stocks
Contemporary haute pâtisserie and signature ice cream. This pack offers strong inspiration, featuring numerous recipes, applicable techniques, and practical insights for pastry labs, restaurants, and gastronomic projects.
This exclusive pack brings together the best of contemporary haute pâtisserie and the finest signature ice cream through two leading publications: so good.. magazine #35 and so cool.. magazine #3. Both are limited editions, carefully curated, and no reprints, making them true premium collector’s magazines.
Designed for pastry chefs, professional ice cream makers, and creative chefs, this pack offers strong inspiration, featuring numerous recipes, applicable techniques, and practical insights for pastry labs, restaurants, and gastronomic projects. A unique way to discover current trends shaping the international scene.
so good.. magazine #35 explores haute pâtisserie through gastrophysics, blending science, technique, and emotion to understand sensory perception in desserts. A must-have issue for modern pastry professionals seeking innovation, creativity, and technical excellence, with contributions from leading figures in international pastry.
so cool.. magazine #3 explores creative ice cream through nostalgia and play, showcasing new formats, flavors, and approaches. A deep dive into signature ice cream and gastronomic ice cream, where experimentation, emotion, and culture redefine the frozen dessert experience.
- Language
- English
- Author/s
- Check out the summary
- Skill Level
- Professional
SO GOOD.. MAGAZINE 35
Anne Coruble. That place between rigor and imagination
Yulia Ivanova. Proudly conservative
Graham Mairs. The sweet blood of trees
Yusuke Matsuhita & Sachiyo Takagi. Redefining the trajectory of Japanese pastry
Julien Alvarez. Rethinking the classics
Albert Adrià. Goodbye to labels
Alexis Sanson. Passion for sharing
Christophe Domange. Simplify to create (better)
David Baert. Restless classicism
Fabien Emery. The manager who can’t stop being an artist
Nicolas Lambert. Like a love letter
Carmen Rueda. Telling as well as knowing
Dexter Lee. Patisserie featuring swans, bamboo, and cyborgs
GASTROPHYSICS THE SCIENCE OF TASTE THAT PROVOKES EMOTIONS
Charles Spence. The guru of gastrophysics
Luis Amado. Assembling flavor, assembling memory
Matthieu Atzenhoffer& Alba Ruiz Ceamanos. A higher level
Irene Iborra. The most emotional ice cream
Janice Wong. Multisensory palate-pleasing desserts
The customer isn’t always right
___
SO COOL.. MAGAZINE 3
Bang Gai. Harmonizing aromas
Bobby Cortez. That happy coincidence
Prathana A. Narang & Vinesh Johny. A playful and vibrant ice cream shop
Miguel Ángel Morillo. Praising the ice cream cake
Yusuke Matsuhita & Sachiyo Takagi. Ice cream to evoke scenery, imagery and emotion
Talia Profet. Returning to the top
Russ Thayer. Theory and practice of harmony
Andrés Lara. The logic of the game
BoBo. The many forms of ice cream
Mario Masiá. The ice cream pan, a creative space
Yusuke Aoki. Parfait is another form of the plated dessert
Anthony Chesneau & Yoann Hasselbein. A unique duo
Paula López & Mariluz Villegas. Shepherd’s ice cream
Erika Quattrini. Innovating against boredom
José Manuel Martínez Salas. Ice cream with the soul of a bonbon
Juan José Orueta. The resilience of ice cream
Martín Lippo. Pacotized ice cream: Direct and without artifice
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