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So Good no 19

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What happens to creativity when it interacts with culinary cultures with a lot of personality, with revisited pastry classics, or with complementary disciplines such as cocktails and ice cream making...

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Talent manifests itself in many and varied ways. In modern pastry it finds inspiration in the culinary culture of countries such as Mexico or Japan. It also combines skills with other disciplines such as ice cream making or cocktails. Or rediscovering classics with renewed presentations? All this and much more in this issue, which gathers some of the most popular chefs of the moment and puts them in company with other more promising figures in a display of creativity that will not leave you indifferent.

CONTENTS

  • Yann brys, Creative yes, but above all, gourmand
  • Christophe Adam, Conquering the world
  • Alex Stupak, Pastry was just the beginning
  • Enric Monzonis, Soup-sauces, ice creams, and fermentations... Cuisine sneaks into pastry
  • Russ Thayer, Searching for the boundaries of chocolate
  • Scott Green, Declaration of principles
  • Jordi Bordas, The power of knowledge
  • Francisco Migoya, Inside out
  • Amaury Guichon, ‘It’s too pretty… I don’t want to eat it’
  • Kirsten Tibballs, Positive patisserie
  • Jerome Landrieu, One decade transmitting the values of haute pâtisserie
  • Gianluca Fusto, Projective pastry
  • David Wesmaël, Demonstrating the possibilities of ice cream
  • Gustavo Sáez, Formal in the day, daring at night
  • Alberto Barrero, Simplicity as art 
  • Rory Macdonald, Desserts in a dimly-lit bar
  • Nicolas Lambert, The right balance of textures
  • Fabrice Danniel, When inspiration comes from nature
  • Ksenia Penkina, Going out of the comfort zone
  • Tidbits 
  • Hisahi Onobayashi, Believing in the power of ingredients
  • Rhian Shellshear, Australian-style ferments
  • Asia Pastry Forum, Creating a school of followers in Malaysia
  • Frank Vollkommer, Designing décors
  • ISSN 2013-2034
  • Size 23 x 29,7 cm
  • Language English
  • Author/s Check out the summary
  • Semi Hardcover 304 páginas
  • Published in 2018
  • Weight 1.9 kg
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4.8 /5

Based on 44 customer reviews

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Liisi T. published the 04/05/2021 following an order made on 19/04/2021

5/5

nice

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Alessandro D. published the 03/04/2021 following an order made on 03/04/2021

5/5

Great magazine

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Irene K. published the 10/11/2020 following an order made on 10/11/2020

5/5

Perfect

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John S. published the 09/08/2020 following an order made on 09/08/2020

5/5

Even more cleverly construed food morsels! Does it never end, the imaginative development of desserts?

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Rima B. published the 20/06/2020 following an order made on 20/06/2020

4/5

....

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Anonymous A. published the 05/10/2019 following an order made on 05/10/2019

5/5

Perfection itself, as usual!

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Tomáš M. published the 05/08/2019 following an order made on 05/08/2019

5/5

Best product

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Anonymous A. published the 31/12/2018 following an order made on 31/12/2018

4/5

GOOD

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Anonymous A. published the 14/12/2018 following an order made on 14/12/2018

5/5

Nice content

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Anonymous A. published the 07/12/2018 following an order made on 07/12/2018

5/5

super magazin

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