So Good no 21

SG21

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

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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.

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
  • ISSN 2013-2034
  • Size 23 x 29,7 cm
  • Language English
  • Author/s Check out the summary
  • Semi Hardcover 304 pages
  • Published in 2019
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4.8 /5

Based on 21 customer reviews

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Majka K. published the 01/05/2021 following an order made on 22/04/2021

5/5

Very inspiring ✨

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David T. published the 02/06/2020 following an order made on 02/06/2020

5/5

Excellent Magazine always lookforward to the next one

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Gale B. published the 22/05/2020 following an order made on 22/05/2020

5/5

I love the So Good books

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Nadia M. published the 05/05/2020 following an order made on 05/05/2020

5/5

Excellent book

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Carolina D. published the 27/12/2019 following an order made on 27/12/2019

5/5

This is brilliant, absolutely better than I thought it would be. Pretty inspiring.

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Anonymous A. published the 11/11/2019 following an order made on 04/11/2019

5/5

Perfect

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Christian S. published the 26/07/2019 following an order made on 26/07/2019

5/5

Perfect

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Paul C. published the 14/07/2019 following an order made on 14/07/2019

5/5

Can you please make it more darker the print

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Greg B. published the 20/06/2019 following an order made on 20/06/2019

5/5

I've been reading So Good.. for a few years now and it continues to maintain its standards of production and content. The articles on pastry chefs are interesting and informative and the recipes are always enticing.

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Anonymous A. published the 25/05/2019 following an order made on 25/05/2019

5/5

After looking at the first copy I bought I decided to buy all past copies. There is great info for new product development or improvement.

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