So Good no 22

SG22

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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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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
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4.9 /5

Based on 19 customer reviews

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

5/5

nice

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

5/5

top!

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

4/5

Really nice magazine

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Paul C. published the 09/01/2020 following an order made on 09/01/2020

5/5

Very satisfied

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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.

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

5/5

Like always very good

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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.

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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.

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