So Good no 24

SG24

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

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27,00 €

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.

So good #24 teaser. Writing down the chefs names 

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
  • 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
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5 /5

Based on 16 customer reviews

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Gabriella M. 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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Gregor M. published the 08/02/2021 following an order made on 08/02/2021

5/5

awesome

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Johann M. published the 29/01/2021 following an order made on 29/01/2021

5/5

Great book

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Elena W. published the 23/01/2021 following an order made on 23/01/2021

5/5

Excellent, as always!

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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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Miguel N. published the 15/11/2020 following an order made on 15/11/2020

5/5

Amazing value for so much content spot on.

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Maayan K. published the 31/10/2020 following an order made on 31/10/2020

5/5

Loved it

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Erna S. published the 10/08/2020 following an order made on 10/08/2020

5/5

Very good

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Oksana S. published the 07/08/2020 following an order made on 07/08/2020

5/5

Just what I need !

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Rosana Q. published the 06/08/2020 following an order made on 06/08/2020

5/5

Always helpful and informative. I love the quality

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