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BEST MAGAZINE OF HAUTE PÂTISSERE - #25
A crossroads between the innovative restaurant dessert, classic shop pastry, and that irresistible product just out of the oven.
Discover what we do @sogoodmag
So Good no 25
29.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #25
A crossroads between the innovative restaurant dessert, classic shop pastry, and that irresistible product just out of the oven.
Discover what we do @sogoodmag
The commitment to innovation, with seeking one's own personal path is the common thread between Jose Andrés's (Charisse Dickens) Think Food Group, Curtis Duffy's new Ever, or Ángel León's seafood restaurant in Spain.
The spirit of fusion of formats shines in the proposals of Antonio Bachour, Attila Meinhart, and Eric Ortuño. The in-depth technique is the pretext for Josep Maria Ribé’s and Michel Eickerman’s articles. Four great chefs pay tribute to a classic, the Michel Bras coulant. Patryk Szczepanski’s inclusive patisserie, nature embodied in a cake by Lior Shtaygman, the evolved Indian tradition of Vinesh Johny, the second fermented chocolates of Ivan Pascual, the unique and pedagogical style of Eunyoung Yun… and so on up to 24 different stories to enjoy a complete panorama of the best modern pastry today.
- ISSN
- 2013-2034
- Size
- 23 x 29,7 cm
- Language
- English
- Author/s
- Check out the summary
- Semi Hardcover
- 304 pages
- Published in
- 2021
- Weight
- 1,9 kg
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Marco Giovanni C. published the 03/09/2022 following an order made on 31/08/2022
5/5
fully satisfied!
Persephoni M. published the 11/12/2021 following an order made on 26/11/2021
5/5
What a great idea. FIrst time I heard of this magazine. Excellent.
Gloria W. published the 10/10/2021 following an order made on 28/09/2021
5/5
Good to know the information.
Stephen N. published the 14/09/2021 following an order made on 03/09/2021
5/5
Phenomenal book! Can’t wait to buy the rest of the series
CONTENTS
COULANT. 40 years of the most magical dessert
- Michel Bras From simplicity to genius
- Cédric Grolet A melting heartbeat
- Oriol Balaguer A balancing act
- Emmanuel Ryon Two textures in one
- Albert Adrià From cake to dessert
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- Lior Shtaygman Living nature
- Charisse Dickens Diligence, discipline and perseverance
- Attila Meinhart Reinventing naturalness
- Patrik Szczepański The green sugar
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25th ANNIVERSARY. Chocolate Academy BCN
- Enric Monzonis Round cakes
- Albert Daví Travel pastry
- Josep Maria Ribé Spreads for a new gastronomy
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- Julien Dugourd Exclusivity with sea views
- Raphaël Giot A pleasure which raises hopes
- Vinesh Johny India inspiration
- Masahiko Ozumi Exploring ultimate uniqueness
- Curtis Duffy Breaking boundaries
- Eric Ortuño Constant renovation
- Hiroyuki Emori The sky is the limit to the variation of Tigre
- Michel Eyckerman Artisan emblems
- Tidbits
- Ángel León & David Chamorro The sweet that came from the sea
- Ivan Pascual The chocolate of two fermentations
- Eunyoung Yun From Garuharu to the world
- Antonio Bachour Bachour in a couple of bites
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