So Good no 17

SG17

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CONTENTS

  • Guillaume Mabilleau, The elegance of new French vanguard
  • Pierre Marcolini, When inspiration comes from a cocoa bean
  • William Werner, A Pastry Chef for all Seasons
  • Cédric Grolet, Essential in taste, virtuoso in finishes
  • Rasmus Kofoed, Søren Selin, Jonathan Kjølhede Berntsen, Northern tides
  • Rafael Delgado, Cooking desserts
  • Paco & Jacob Torreblanca, Insights 2017
  • Gregory Doyen, Sweet seduction
  • Junichi Mitsubori, World of Wagashi. Passion in the serenity.
  • Luciano García, A Modern feel
  • Ikarus restaurant, The world in one single space
  • Stephanie Prida, California Dreamin
  • Roberto Cortez, Edible perfume
  • Javier Guillén, Breaking the mirror
  • Darren Purchese, Versioning oneself 
  • Yun Eun-Young, Korean-Style Éclairs, always crisp and fresh
  • Daniel Álvarez, The air of happiness
  • Abel Bravo, New land
  • Five New York stories
  • Tidbits
  • Gérard Dubois, That strong and barely controllable emotion
  • FOUR in ONE, Creativity with knowledge

 

More information at www.sogoodmagazine.com

  • ISSN 2013-2034
  • Size 23 x 29,7 cm
  • Language English
  • Author/s Check out the summary
  • Semi Hardcover 304 pages
  • Published in 2017
  • Weight 1,9 kg
Product Reviews
  • Number of Reviews : 5
  • Average Grade : 4.8 /5
  • Serge B.
  •  the 15/01/2018
  • 5/5
!!!!!!!!!!
  • Andreas P.
  •  the 30/12/2017
  • 5/5
Excellent
  • Linda V.
  •  the 30/12/2017
  • 5/5
nice
  • Melih O.
  •  the 08/11/2017
  • 4/5
great content.
  • Ruth M.
  •  the 24/10/2017
  • 5/5
These books are both cookbooks as well as artbooks. They bring information,are inspiring and give you great recipes.

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