So Good no 1

‘so good’ is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

CONTENTS

paco torreblanca, the mechanism artisan

albert adrià, “el Bulli is a way of life. A big family...”

frédéric bau, the global chef

jacquy pfeiffer, “the possibilities in pastry are endless”

miguel sierra, corn in its pure state

rene redzepi, scandinavia on plate

ramon morató, homemade jams. Art and trade

leonardo di carlo, passion for the trade

olivier fernández, vacuum-packed desserts

naomi mizuno, three bonbons, three liquors

diego lozano, present and future in Brazilian and South American pastry-making

montse estruch, david inglada and agustín mira, ice cream is reinvented

tidbits

angelo corvitto, the gastronomic ice cream

gabriel paillasson, “france does not have a monopoly of pastry-making”

franco costa, “we got to work with our heads in the clouds”

monte carlo consecrates collections 08

maison bernachon, ali baba’s cave and the 1,001 flavor

More information at www.sogoodmagazine.com