Bonbon Contest
d
h
m
s
Books for Chefs
  • New
  • Books
    • Pastry
    • Bakery and Viennoiseries
    • Chocolate
    • Healthy Pastry
    • Ice cream
    • Haute cuisine
    • Restaurant Desserts
    • E-books
  • Best-sellers
    • Best-sellers
    • Recommendations
    • Coming soon
    • Award-winning books
    • Signed books
  • So Good..
  • Magazines
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Subscription
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Sale
Books for Chefs
en
  • en English
  • es Español
0
  •  Sign in
  • Register
  •  My account
  •  Checkout
  •  Compare


Search here...

so good 24. Best pastry magazine ever

so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever

BEST MAGAZINE OF HAUTE PÂTISSERE - #24

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

Discover what we do @sogoodmag

so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever
so good 24. Best pastry magazine ever

So Good no 24

27.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #24

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

Discover what we do @sogoodmag

Quantity
Add to Compare
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
View the trust certificate
  • For further information on the nature of the review controls, as well as the possibility of contacting the author of the review please consult our CGU.
  • No inducements have been provided for these reviews
  • Reviews are published and kept for a period of five years
  • 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
  • The reasons for deletion of reviews are available here.

5 /5

Based on 18 customer reviews

  • 1
    0
  • 2
    0
  • 3
    0
  • 4
    0
  • 5
    18
Sort reviews by :

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

5/5

fully satisfied!

Did you find this helpful? Yes 0 No 0

Persephoni M. published the 11/12/2021 following an order made on 26/11/2021

5/5

Love the magazine. Great content.

Did you find this helpful? Yes 0 No 0

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.

Did you find this helpful? Yes 0 No 0

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

5/5

super magazine!

Did you find this helpful? Yes 0 No 0

Anonymous customer published the 08/02/2021 following an order made on 01/02/2021

5/5

awesome

Did you find this helpful? Yes 0 No 0

×
Contents

CONTENTS

  • 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
Shipping

Shipping with UPS Express worldwide

Free shipping in Spain from €100

You might also like

so good 23. Best pastry magazine ever
Quick view
Add to Compare

So Good no 23

Price 27.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #23 Manual finishes become the new catalyst of modern pastry Discover what we do @sogoodmag
So Good Magazine 25. Best pastry magazine ever
Quick view
Add to Compare

So Good no 25

Price 29.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #25 A crossroads between the innovative restaurant dessert, classic shop pastry , and that irresistible...
Best pastry magazine ever
Quick view
Add to Compare

So Good no 26

Price 29.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #26 An amazing issue that you cannot miss. Pastry recipes, techniques, interviews and much more! Discover...
All the recipes from so good.. magazine 17 to 24 in one unique volume
Quick view
Add to Compare

So Good Recipes 3

Price 29.00€
BESTSELLER The most complete modern pastry recipe book ,  with  more than 1,800 recipes from issues 17 to 24 of so good... magazine....

Books combo:

The Science of Chocolate
Quick view
Add to Compare

The Science of Chocolate

Price 39.00€
The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic...
Quick view
Add to Compare

Mouthfeel. How Texture Makes Taste

Price 33.00€
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment...
Quick view
Add to Compare

Dulcypas 475 - IV/2020

Price 15.90€
Quick view
Add to Compare

RADIX - Paco Torreblanca

Regular price 40.00€ -30% Price 28.00€
  • -30%
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
Quick view
Add to Compare

Escuela de pastelería vegana - Toni Rodríguez

Price 35.00€
Pastry with 100% vegetable ingredients
Quick view
Add to Compare

Le Grand Livre de La Boulangerie

Price 45.00€
100 doughs of reference from French boulangerie and international recipes
Quick view
Add to Compare

saber y sabor 172 - I/2019 (ene-feb-mar)

Price 9.90€
Quick view
Add to Compare

Etxebarri

Price 65.00€
The first book of Etxebarri restaurant, considered one of the best grills in the world.

Books for Chefs
  • About us
  • Contact
  • Delivery and return policy
  • Privacy policy
  • Terms and conditions of use

Books for Chefs - Vilbo Ediciones y Publicidad SL

C/Carmen, 4-6 - 08172 Sant Cugat del Vallès
Barcelona (España)

Llamar ahora: (+34) 93 590 26 66

Email: vilbo@vilbo.com

  • YouTube
  • Vimeo
  • Instagram

Copyright © 2020 Vilbo ediciones y publicidad, s.l. Todos los derechos reservados.

Filters

MooFinder search engine