So Good no 22 View larger
Previous Next

19 reviews
> >>So Good no 22

So Good no 22

SG22

New product

Pastry is reinvented on a daily basis by the hands of French and European grand masters, but also by its skilled renovators from America and Asia

More details

27,00 €

Issue number 22 of so good provokes a carousel of emotions that range from fascination and surprise of its most creative proposals (Lauren V. Haas on the cover, Jordan Kahn, Maurits van der Vooren and Bart de Gans, Saray Ruiz or Julien Álvarez, among others) to the confidence and pride that this patiently cultivated product awakens (Pierre Hemé, Niklesh Sharma, Philippe Givre). A parade that oscillates between seriousness and the pure pleasure of learning thanks to the sum of talents that come together, among which is Joris Vanhee and his chocolate glazes, Ramon Morató and the new generation of ganaches, the latest designs by Nicolas Boussin, the reinvention of Antonio Bachour, the geometric pastries of Guillaume Shoppohoven, the Japanese school of Hideki Kawamura, and a lot more content.

CONTENTS

  • Pierre Hermé, The pastry that is served
  • Lauren V. Haas, The pastry of dreams
  • Philippe Givre, The well thought out pastry
  • Yann Menguy, We make an identity pastry, creativity is the slogan
  • Marta Martín, Air collection
  • Pieter de Volder, Simple on the outside, powerful on the inside
  • Guillaume Schoppohoven, Geometric viennoiserie
  • Bart de Gans & Maurits van der Vooren, Collision
  • Nicolas Houchet, The gesture that makes the difference
  • Luis Amado, That detail that changes everything
  • Melissa Walnock, Find a way to make it happen
  • Javier Guillén, Experiential 
  • Saray Ruiz, Interior life
  • Graham Mairs, Water, fire, earth, ether
  • Roberto Cortez, A unique piece
  • Hideki Kawamura, Sense changes and sensibility evolves
  • Antonio Bachour, A different repertoire
  • Nicolas Boussin, Commitment
  • Jordan Kahn, Building Block
  • Tidbits
  • Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
  • Niklesh Sharma, Leading the new patisserie in Asia
  • Ramon Morató, A new approach to ganache II
  • Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
  • Blanca del Noval, The value of kernels and stale bread
  • ISSN 2013-2034
  • Size 23 x 29,7 cm
  • Language English
  • Author/s Check out the summary
  • Semi Hardcover 304 pages
  • Published in 2019
  • Weight 1,9 kg
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.

4.9 /5

Based on 19 customer reviews

  • 1
    0
  • 2
    0
  • 3
    0
  • 4
    2
  • 5
    17
Sort reviews by :

Liisi T. published the 04/05/2021 following an order made on 19/04/2021

5/5

nice

Did you find this helpful? Yes 0 No 0

David M. published the 17/12/2020 following an order made on 17/12/2020

5/5

top!

Did you find this helpful? Yes 0 No 0

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

5/5

I love the So Good books

Did you find this helpful? Yes 0 No 0

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

5/5

Excellent book

Did you find this helpful? Yes 0 No 0

Vincent V. published the 20/02/2020 following an order made on 20/02/2020

4/5

Really nice magazine

Did you find this helpful? Yes 0 No 0

Anonymous A. published the 09/01/2020 following an order made on 02/01/2020

5/5

Very satisfied

Did you find this helpful? Yes 0 No 0

Anonymous A. published the 27/09/2019 following an order made on 27/09/2019

5/5

A gift for my pastry chef daughter, she loves the product.

Did you find this helpful? Yes 0 No 0

Anonymous A. published the 22/09/2019 following an order made on 22/09/2019

5/5

Like always very good

Did you find this helpful? Yes 0 No 0

Robert D. published the 21/09/2019 following an order made on 21/09/2019

5/5

I have issue 1. Collect them and live the articles.

Did you find this helpful? Yes 0 No 0

Mark C. published the 30/08/2019 following an order made on 30/08/2019

5/5

So Good magazine is the best pastry magazine on the market by far. Beautiful magazine for our amazing craft.

Did you find this helpful? Yes 0 No 0

×

Customers who bought this product also bought:

27 other products in the same category:

My account

Payment methods