Books for Chefs
  • New
  • Books
    • Pastry
    • Bakery and Viennoiseries
    • Chocolate
    • Healthy Pastry
    • Ice cream
    • Haute cuisine
    • Restaurant Desserts
    • E-books
  • Best-sellers
    • Best-sellers
    • Recommendations
    • Coming soon
    • Award-winning books
    • Signed books
  • So Good..
  • Magazines
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Subscription
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Molds
  • Gifts
Books for Chefs
en
  • en English
  • es Español
0
  •  Sign in
  • Register
  •  My account
  •  Checkout
  •  Compare


Search here...

So Good Magazine no 21. Best pastry magazine ever

So Good Magazine no 21. Best pastry magazine ever
So Good Magazine no 21. Best pastry magazine ever
So Good Magazine no 21. Best pastry magazine ever
So Good Magazine no 21. Best pastry magazine ever
So Good Magazine no 21. Best pastry magazine ever

BEST MAGAZINE OF HAUTE PÂTISSERE - #21

Couvreur, Haasnoot, Comaschi, and Morató together brimming with avant-garde pastry techniques and styles

Discover what we do @sogoodmag

So Good Magazine no 21. Best pastry magazine ever
So Good Magazine no 21. Best pastry magazine ever
So Good Magazine no 21. Best pastry magazine ever
So Good Magazine no 21. Best pastry magazine ever

So Good no 21

26.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #21

Couvreur, Haasnoot, Comaschi, and Morató together brimming with avant-garde pastry techniques and styles

Discover what we do @sogoodmag

Quantity
Add to Compare
Description

Davide Comaschi, Johan Martin, Frank Haasnoot, and Yann Couvreur come together in issue 21 to share their vision of pastry, their attitude towards such a dynamic sector, their creative methods, and their desire for innovation.

An issue with alternative articles, such as the experiences of the five new MOF pâtissier, the work of the spectacular school Wang Sen in Shanghai with 12 campuses and 3,000 students per year, or the research on ganaches developed by Ramon Morató with Anne Cazor. Other great professionals showcase more culinary styles, betting on local culture, reclaiming that which is gourmand, geometrically balanced presentations, and much more.

Data sheet
ISSN
2013-2034
Size
23 x 29,7 cm
Language
English
Author/s
Check out the summary
Semi Hardcover
304 pages
Published in
2019
Reviews
View the trust certificate
  • 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.

4.8 /5

Based on 27 customer reviews

  • 1
    0
  • 2
    1
  • 3
    1
  • 4
    0
  • 5
    25
Sort reviews by :

Ioannis S. published the 18/02/2023 following an order made on 14/02/2023

5/5

Nice

Did you find this helpful? Yes 0 No 0

Marco Giovanni C. published the 03/09/2022 following an order made on 31/08/2022

5/5

fully satisfied!

Did you find this helpful? Yes 0 No 0

Håkan H. published the 05/08/2022 following an order made on 22/07/2022

5/5

High quality magazine with a nice selection of recipes

Did you find this helpful? Yes 0 No 0

Francesca C. published the 04/04/2022 following an order made on 18/03/2022

5/5

Very good

Did you find this helpful? Yes 0 No 0

Yakup T. published the 19/02/2022 following an order made on 01/02/2022

5/5

The delivery is very good, it came faster than I expected. Thank you very much.

Did you find this helpful? Yes 0 No 0

×
Contents

CONTENTS

  • Kirsten Tibballs Happy birthday, so good..
  • Jiro Tanaka Chocolate Japanesque
  • Johan Martin Slow viennoiserie
  • Yann Couvreur Exactly what it looks like
  • Frank Haasnoot The living pastry
  • Davide Comaschi Double success
  • Alexis Bouillet The piping bag and the spatula
  • Juan Contreras A long journey to the sweet side
  • Nicolas Belorgey Books full of nostalgia
  • Attila Meinhart A culinary touch
  • Xavi Donnay Mini priority
  • Richard Hawke A dialogue with the ingredients
  • Pascal de Deyne Nature in mouth
  • Essence, by Espaisucre, High school desserts
  • Miko Aspiras Stories from the  Philippines
  • Jose Romero The Panettone inside and out
  • Anna Bolz Hitting all the right notes
  • Tidbits
  • Ramon Morató & Anne Cazor A new look at chocolate ganache
  • MOF 2018 Five of a kind
  • Wang sen The western style agitator in China
  • Jerome Falyosc The recipe of a chef’s portrait
Shipping

Shipping with UPS Express worldwide

You might also like

Quick view
Add to Compare

So Good Recipes 2

Price 29.00€
A unique manual that includes all the recipes of issues 9 to 16 of so good , duly classified by type of product, ingredient, and chef. with more...
So Good Magazine no 22. Best pastry magazine ever
Quick view
Add to Compare

So Good no 22

Price 27.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #22 Pastry is reinvented on a daily basis by the hands of French and European grand masters, but also by...
so good 23. Best pastry magazine ever
Quick view
Add to Compare

So Good no 23

Price 27.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #23 Manual finishes become the new catalyst of modern pastry Discover what we do @sogoodmag
so good 24. Best pastry magazine ever
Quick view
Add to Compare

So Good no 24

Price 27.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #24 A crossroads between youth, boldness, and the weight of well-understood tradition. Discover what we...

Books combo:

Quick view
Add to Compare

Dulcypas 465 - II/2019

Regular price 15.90€ -3.00€ Price 12.90€
  • -3.00€
Quick view
Add to Compare

TARTE - Garuharu

Price 89.90€
Chef Eunyoung Yun reveals her keys in this second tarte manual.
Quick view
Add to Compare

Obsession - Oriol Balaguer

Price 68.00€
obsession is the expression of a creator in his highest professional fulfillment. Oriol Balaguer leaves his mark on a work of great beauty that...
Dulcypas 446 / January - February
Quick view
Add to Compare

Dulcypas 446 / January - February

Regular price 15.90€ -3.00€ Price 12.90€
  • -3.00€
Quick view
Add to Compare

Fruits - Cédric Grolet

Price 59.00€
The universe of fruit divided into seven large families and converted into dreamy desserts with the maximum intensity of flavor. 
Quick view
Add to Compare

Dulcypas 483 - IV/2021

Price 15.90€
Quick view
Add to Compare

arte heladero 189 - III/2019

Price 15.90€
bag books for chefs, tote bag, patisserie is cool
Quick view
Add to Compare

Tote Bag - Pâtisserie is cool

Price 12.90€
Limited Edition Recycled and vegan cotton bag. High quality fabric, thick and spacious.

Books for Chefs
  • About us
  • Contact
  • Delivery and return policy
  • Privacy policy
  • Terms and conditions of use

Books for Chefs - Vilbo Ediciones y Publicidad SL

C/Carmen, 4-6 - 08172 Sant Cugat del Vallès
Barcelona (España)

Llamar ahora: (+34) 93 590 26 66

Email: vilbo@vilbo.com

  • YouTube
  • Vimeo
  • Instagram

Copyright © 2020 Vilbo ediciones y publicidad, s.l. Todos los derechos reservados.

Filters

MooFinder search engine