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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26,00 €

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
Product Reviews
  • Number of Reviews : 15
  • Average Grade : 4.7 /5
  • Christian S.
  •  the 26/07/2019
  • 5/5
Perfect
  • Paul C.
  •  the 14/07/2019
  • 5/5
Can you please make it more darker the print
  • Greg B.
  •  the 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.
  • Richard D.
  •  the 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.
  • Spiros P.
  •  the 08/05/2019
  • 5/5
excellent choice
  • Elena W.
  •  the 21/04/2019
  • 5/5
Amazing quality, a feast for eyes, this anniversary issue is everything I expected from So Good Magazine and more!
  • Vinche V.
  •  the 16/02/2019
  • 5/5
A lot of împortant article in one magazine
  • Alessandra L.
  •  the 09/02/2019
  • 5/5
never disappoints, very interested ideas
  • Janet C.
  •  the 09/02/2019
  • 3/5
This magazine is beautiful--editing, layout, photography--with exceptional choices made for the chefs and their artistry. It is inspiring beyond my highest expectations. However, I cannot overstate how disappointing it was to find on page 91, in fine print, that to get the much sought secrets for the pastry on the cover, I'd have to buy another publication (that I found would cost me, including shipping, another 100 euros). I'm inspired, but I'm annoyed.
› Comment from Books For Chefs the 12/02/2019

Sorry to hear that. We're happy for being your inspiration but we take note about your disappointment at not finding the cover's recipe in the magazine. Thank you for your opinion.

  • Filipe M.
  •  the 04/02/2019
  • 5/5
An amazing magazine...
  • Sophie M.
  •  the 03/02/2019
  • 5/5
I love this magazine
  • Vincenzo M.
  •  the 30/01/2019
  • 5/5
Good product.
  • Karin K.
  •  the 25/01/2019
  • 5/5
Every time a firework of new ideas and inspiration
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