So Good no 20

Reference: SG20

Condition: New product

Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry

More details

15,00 €

-11,00 €

26,00 €

Quantity

Send to a friend

Send to a friend

So Good no 20

Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry

Recipient :

Name of your friend ^* :

E-mail address of your friend ^* :

^* Required fields

or Cancel
Print

More info
Data sheet
25 reviews

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.

Enigma, The jewel of Albert Adrià
Dinara Kasko, Look and see
Philippe Vancayseele, Possibilist creativity
Gianluca Fusto, All to 3
Andrés Lara, A creative exercise around ice cream
Melissa Coppel, Details that count
Oriol Castro, Eduard Xatruch & Mateu Casañas, The OC’OO ways
Patrice Demers, À la minute
Josep Maria Ribé, Object of desire
Rafa Delgado, Without loose ends
Bart de Gans, East of West
Ryosuke Sugamata, Seeing is not always believing
Marijn Coertjens, There is no evolution without challenges
Matthew Siciliano, The taste of a community
Luciano García, The good vibes
Graham Mairs, The theory of creativity
Eunyoung Yun, Simple + pretty = irresistible
Riley Redfern, Knocking the classics
Elwyn Boyles, Simply Perfect
Tidbits
Baltasar Massot, A round snack
Winterspring, A Danish look at dessert
Kévin Clemenceau, The success that helps you grow

ISSN 2013-2034
Size 23 x 29,7 cm
Language English
Author/s Check out the summary
Semi Hardcover 304 pages
Published in 2018
Weight 1,9 kg

View the trust certificate

Reviews subject to control

For further information on the nature of the review controls, as well as the possibility of contacting the author of the review please consult our CGU.
No inducements have been provided for these reviews
Reviews are published and kept for a period of five years
Reviews can not be modified: If a customer wishes to modify their review then they can do so by contacting Verified Reviews directly to remove the existing review and publish an amended one
The reasons for deletion of reviews are available here.

4.9 /5

Based on 25 customer reviews

1

0
2

0
3

0
4

3
5

22

Sort reviews by :

Elena W. published the 20/09/2021 following an order made on 06/09/2021

5/5

Best magazine in the field, each issue is a jewel!