So Good no 18

SG18

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Beautiful, Surprising, Playful, Sensitive, Elegant, Transgressive, Crunchy, Technological, Centenary, Innovative, Avant-garde ,Thorough, Healthy and Trending

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Nonconformist pastry, restless and eager to move forward is bitten into, crunchy and has an intense flavor. From the cover of Israeli pastry chef Lior Shtaygman to the disembarkation of Elaine Young’s haute patisserie shop in India, this issue offers an extensive tour of some of the most restless minds in the current sweet scene: Frédéric Bau, Leonardo di Carlo, Dinara Kasko, Cédric Grolet, and many more.

CONTENTS

  • Dinara Kasko, Simply amazing
  • Lauren v. Hass, A critical approach
  • Lior Shtaygman, A close look
  • Frédéric Bau, Imagining the future
  • Cédric Grolet, Lemon, apple, hazelnut, and almond
  • Oriol Castro, Eduard Xatruch & Mateu Casañas, New techniques without borders
  • Christophe Roesems, Defending a character
  • David Gil, Ice cream beyond itself
  • Leonardo di Carlo, In full maturity
  • Gabriele Riva, Mochi Gelato: When Japan and Italy met in a dessert
  • Andrés Morán, Healthy yet good
  • Jordi Puigvert, The multiple paths of technique
  • John Shields & Karen Urie Shields, It Takes Two
  • Susanna Yoon, Stick with her
  • Emmanuel Hamon, Appreciating pâtissier globalization
  • Elena Krasnova, Paris is in my hands
  • Antonio Bachour and Karina Rivera, New Bistro Spirit Plated Desserts
  • Nobuhiro Koto, A plate of Karuizawa
  • Franck Michel, Classic and contemporary
  • Tidbits
  • Fredrik Borgskog, The architecture of nature
  • Fabrizio Fiorani, The incalculable value of superfluous
  • Vincent Attali, Mediterranean, technological, free
  • Elaine young, Accompanying the Indian pastry awakening

 

More info: 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 : 23
  • Average Grade : 4.8 /5
  • Annika F.
  •  the 09/09/2018
  • 5/5
Expected a small magazine, received a huge collection of great recipes and articles, resembling a book.
  • Cristina G.
  •  the 28/07/2018
  • 4/5
Delivery fee too high
  • Michel A.
  •  the 24/07/2018
  • 4/5
One star less because of the excessive publicity.. I understand some publicity but this is just crazy
  • Erna S.
  •  the 13/07/2018
  • 5/5
Very good
  • Vincent S.
  •  the 11/05/2018
  • 5/5
rass
  • Anne P.
  •  the 08/03/2018
  • 5/5
Exellent
  • Behe F.
  •  the 29/01/2018
  • 5/5
Excellent book
  • Anna A.
  •  the 29/01/2018
  • 5/5
Great!
  • Anders G.
  •  the 29/01/2018
  • 5/5
Full of inspiration.
  • Thomas L.
  •  the 29/01/2018
  • 4/5
Perfect
  • Elena T.
  •  the 28/01/2018
  • 5/5
so many interesting chefs and recipes
  • Imelda R.
  •  the 22/01/2018
  • 5/5
Excellent!
  • George P.
  •  the 19/01/2018
  • 5/5
Awesome
  • Linda V.
  •  the 30/12/2017
  • 5/5
nice
  • Vladyslav R.
  •  the 13/12/2017
  • 5/5
Perfect
  • Tarjei A.
  •  the 07/12/2017
  • 5/5
Great
  • Tan J.
  •  the 05/12/2017
  • 5/5
Awesome content as always!
  • Ian F.
  •  the 21/11/2017
  • 5/5
Cool staff
  • Melih O.
  •  the 08/11/2017
  • 4/5
i enjoyed the content. i would definitely consider the next issue
  • Azad R.
  •  the 25/10/2017
  • 5/5
simply the best.
  • Shannon T.
  •  the 24/10/2017
  • 5/5
amazing
  • Nina C.
  •  the 24/10/2017
  • 5/5
Good
  • Ruth M.
  •  the 24/10/2017
  • 5/5
I love the so good books. They are beautiful,inspiring and inviting to create. They also offer lots of information where to find the ingredients as well as the tools. I sometimes look through them just to enjoy, as an art book.
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