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When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re supporting a community of chefs, photographers, writers, and designers who pour their talent and passion into every page.
We kindly ask you to respect their work: please don’t share, resell, or upload our ebooks!
Digital Edition - so good no. 28
19.00€
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When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re supporting a community of chefs, photographers, writers, and designers who pour their talent and passion into every page.
We kindly ask you to respect their work: please don’t share, resell, or upload our ebooks!
About the issue
Discover how the oven becomes the core of modern pastry in so good.. magazine 28. A focus on lightness, new techniques, and innovative ingredients shaping today’s desserts! A premium issue with 350+ recipes and 50 signature creations for professionals.
About Copyright
At Books For Chefs, we rely on your respect and responsibility.
Please honor that work: Do not share, lend, resell, or upload this ebook—whether as a PDF or any other format—to any platform, not even with your closest friends or colleagues.
What starts as a small favor can quickly turn into uncontrolled distribution, directly harming the creators and the future of this profession. Unauthorized distribution or reproduction is illegal and harms the entire culinary publishing community. All our ebooks are protected by international copyright laws.
Unauthorized use, sharing, or commercial exploitation of this work constitutes a violation of copyright law and may result in civil and/or criminal liability.
- Size
- online (PDF)
- Language
- English
- Skill Level
- Professional
Kirsten Tibballs, 20 years writing the history of pastry in Australia
Maxime Frédéric, Sensitive generosity
Jordi Bordas y Adrianna Jaworska, The ambassadors of change
François Galtier, Animated pâtisserie
Dimitri Economides, The pastritect
Romain Dufour, Viennoiserie a step further
Francesco Boccia, Rational pastry
Maxime Maniez, Long live the classics
Samira Saade, Seeing Stars
Marc Ducobu, The guarantee of an emblem
Rémi Montagne, Ludique, mignon, gourmand
Yusuke Aoki, Innovation doesn’t need tools
Tomonari Kombu, The beauty of empty space
Spyros Pediaditakis, The boy with the notebook
Tidbits,
Philippe Conticini, Praliné and 0.5% osmosis
Ju Chamalo, Applied ‘flanology’
Aya Fukai, Meg Galus & Genie Kwon, The road less traveled
Karl de Smedt, The protector of sourdoughs
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