So Good no 24

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BEST MAGAZINE OF HAUTE PÂTISSERE - #24

A crossroads between youth, boldness, and the weight of well-understood tradition.

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Description

The will to carve out one’s own path by Joaquin Soriano. The desire to take an establishment further by Gianluca Fusto. Mark Welker's meticulous avant-garde. The surprising chocolate making of Andrey and Ronya Dubovik, Francisco Migoya, and Luis Amado. The wisely updated tradition of Florent Margaillan. The magic of the Southern Cone immortalized by Pablo Baracat and so on, reaching 24 stories with the same focal point: a love for pastry.

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

Mark Welker, The four fundamentals
Ronny Emborg, The gastronomic side of fruit
Fusto Milano, A singular space for a unique creator
Jean-Thomas Schneider, Beyond titles
Francisco Migoya, Eyes wide open
Andrey & Ronya Dubovik, Love, passion and chocolate
Nina Tarasova, Puff pastry, start and finish line
Joaquin Soriano, Competitive personality, homey spirit
Nicolas Arnaud, Simple and safe
Lluc Crusellas & Marta Martín, The ‘so good’ generation
Akihiro Kakimoto, A combination to wow the world
Laurent Bichon, The lessons behind a beautiful photo
Richard Hawke, Naturally white
Florent Margaillan, Hyper-gourmand identity
Graham Hornigold & Heather Kaniuk, Crossing the bridge
Luis Amado, The sky is the limit
Alexei Grebenshchikov, Fresh from Russia
Andrea Coté, Light, familiar, meticulous
Tidbits
Grant Achatz, Fine dining and to-go food might seem like odd bedfellows but Chicago’s Alinea is proving otherwise
MAGIC SOUTHERN CONE
Pablo Baracat, ‘A photo must induce in people a connection between what they see and what they want’
Luciano García, Back to the origins
Gustavo Sáez, Gestures which define
Matías Risé, Tempting to change
Belén Melamed, Getting bored is not an option