No products

To be determined Shipping

0,00 € Total

Check out

Product successfully added to your shopping cart

Quantity

Total

There are 0 items in your cart. There is 1 item in your cart.

Total products

Total shipping To be determined

Total

Continue shopping Proceed to checkout

View larger

13 reviews

So Good no 21

Reference: SG21

Condition: New product

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

More details

26,00 €

Quantity

Send to a friend

Send to a friend

So Good no 21

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

Recipient :

Name of your friend ^* :

E-mail address of your friend ^* :

^* Required fields

or Cancel
Print

More info
Data sheet
13 reviews

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.

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 : 13
Average Grade : 4.6 /5

Show the attestation of Trust

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.