So Good no 19
- -10.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #19
What happens to creativity when it interacts with culinary cultures with a lot of personality, with...
Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry
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So Good 20 invites you to celebrate innovation and technique in modern pastry. Modernity needs the personality of each chef to propose unprecedented concepts, but also generosity to share them with the whole sector.
This is what the most innovative chefs in this issue do, such as Bart de Gans, Dinara Kasko, Andrés Lara, and Graham Miers. From the kitchens of the restaurants on the lips of everyone arrive the surprising Matthew Siciliano, Albert Adrià, the Disfrutar team, and Riley Redfern, among others. Elegance is reinvented in the hands of Patrice Demers, Eunyoung Yun, Marijn Coertjens, Luciano Garcia, and the rest of the international chefs who accompany them.
Rasma D. published the 26/09/2024 following an order made on 18/09/2024
Happy
Sofia L. published the 26/09/2024 following an order made on 18/09/2024
Amazing magazine and chefs
Tatiana O. published the 24/09/2024 following an order made on 19/09/2024
Il numero eccellente e utile!!!
Valentina S. published the 23/09/2024 following an order made on 19/09/2024
I’m amazed of this magazine/ book type of. I will look forward for newer edition for sure
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