So Good no 22

Reference: SG22

Condition: 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

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So Good no 22

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

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18 reviews

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.

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

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4.9 /5

Based on 18 customer reviews