So Good no 24


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

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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 


  • 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
  • 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
Product Reviews
  • Number of Reviews : 7
  • Average Grade : 5 /5
  • Oksana S.
  •  the 07/08/2020
  • 5/5
Just what I need !
  • Rosana Q.
  •  the 06/08/2020
  • 5/5
Always helpful and informative. I love the quality
  • Roland E.
  •  the 02/08/2020
  • 5/5
wonderful pastry book
  • Michael C.
  •  the 31/07/2020
  • 5/5
Love the chef’s creations,
  • Ana C.
  •  the 30/07/2020
  • 5/5
The magazine is awesome, with great interviews and recipes! Plus, there is lots of information on products. I would totally recommend it!
  • Jouhan C.
  •  the 26/07/2020
  • 5/5
  • Jeff L.
  •  the 23/07/2020
  • 5/5
Always like this publication.

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