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so good 23. Best pastry magazine ever
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so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever

BEST MAGAZINE OF HAUTE PÂTISSERE - #23

Manual finishes become the new catalyst of modern pastry

Discover what we do @sogoodmag

so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever
so good 23. Best pastry magazine ever

So Good no 23

27.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #23

Manual finishes become the new catalyst of modern pastry

Discover what we do @sogoodmag

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Description

Gabriele Riva surprises us from Tokyo with her sustainable and local pastry, with delicate manual finishes. Because manual is the new catalyst, this is demonstrated by other great contributors of this issue such as David Briand, Bobby Schaffer, Hans Ovando and Paco Torreblanca. A pastry that rediscovers the pleasure of sinking teeth into its freshly baked products, is the case of Francisco Migoya and Luciano Gatrcía, but also of Russ Thayer, of Ross Sneddon or Jean-Christophe Jeanson. A trip with 23 stops around the world which is excited by the awakening "pâtissier" in India, does not cease to reinvest in new dishes from the Netherlands and connects creativity and technical mastery in Las Vegas, Treviso, Kiev, and many more places.

Data sheet
ISSN
2013-2034
Size
23 x 29,7 cm
Language
English
Author/s
Check out the summary
Semi Hardcover
304 pages
Published in
2020
Weight
1,9 kg
Reviews
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  • 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
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5 /5

Based on 22 customer reviews

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Francesca C. published the 10/12/2022 following an order made on 27/11/2022

5/5

Very Good

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Khalid A. published the 12/10/2022 following an order made on 02/10/2022

5/5

👍🏻👍🏻👍🏻👍🏻👍🏻

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Marco Giovanni C. published the 03/09/2022 following an order made on 31/08/2022

5/5

fully satisfied!

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Anonymous customer published the 14/06/2021 following an order made on 23/05/2021

5/5

Amazing publication, some recipes look more difficult than they are. Great entry into the world of entremets.

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Anonymous customer published the 09/05/2021 following an order made on 20/04/2021

5/5

marked a lot of recipes to try!

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Contents

CONTENT

  • Gabriele Riva, LESS but better - Love. Earth. Simply. Sustainable.
  • David Briand, From chance to the summit
  • Paul Kennedy, Deal in the happiness industry
  • Hans Ovando, The spirit of the bee
  • Melissa Coppel, Playing by your own rules
  • Luciano García, New horizons of beauty
  • Francisco Migoya, The train of knowledge 
  • Yusuke Aoki, North to south, west to east... globe-trotting pâtissier
  • Bobby Schaffer, Going with the grain
  • Gregory Doyen, As elegant as a swan
  • Russ Thayer, The freshness of berries
  • Vinesh Johny, India jumps on stage
  • Jean-Christophe Jeanson, Transmit and learn from excellence
  • Marco d’Andrea, The perfect mix
  • Michal Wisniewski, Advancing through taste
  • Ross Sneddon, Elegant pâtisserie for the Grand Old Lady
  • Elena Pérez, Tell me about it on the plate
  • Will Aghajanian, Cooking in the bubble
  • Tidbits
  • Leonardo di Carlo, Comfort or revolution
  • Olivier Fernández, Cocoa beyond chocolate
  • Dinara Kasko, Real art for multi-tier cakes
  • Radix, by Paco Torreblanca, The pastry which doesn’t need to be in fashion
  • Steinbeisser Experimental Gastronomy, Redefining the gastronomic experience
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