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
  • Molds
  • Gifts
Books for Chefs
en
  • en English
  • es Español
0
  •  Sign in
  • Register
  •  My account
  •  Checkout
  •  Compare


Search here...

So Good Magazine 25. Best pastry magazine ever

So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever

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 Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever
So Good Magazine 25. Best pastry magazine ever

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

Quantity
Add to Compare
Description

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.

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
2021
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.

4.9 /5

Based on 27 customer reviews

  • 1
    0
  • 2
    0
  • 3
    0
  • 4
    3
  • 5
    24
Sort reviews by :

Apostolis T. published the 25/04/2023 following an order made on 06/04/2023

5/5

Great

Did you find this helpful? Yes 0 No 0

Ioannis S. published the 18/02/2023 following an order made on 14/02/2023

5/5

Nice

Did you find this helpful? Yes 0 No 0

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

What a great idea. FIrst time I heard of this magazine. Excellent.

Did you find this helpful? Yes 0 No 0

Anonymous customer published the 10/10/2021 following an order made on 28/09/2021

5/5

Good to know the information.

Did you find this helpful? Yes 0 No 0

×
Contents

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

---

  • Lior Shtaygman Living nature
  • Charisse Dickens Diligence, discipline and perseverance
  • Attila Meinhart Reinventing naturalness
  • Patrik Szczepański The green sugar 

---

25th ANNIVERSARY. Chocolate Academy BCN

  • Enric Monzonis Round cakes
  • Albert Daví Travel pastry
  • Josep Maria Ribé Spreads for a new gastronomy

---

  • 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
Shipping

Shipping with UPS Express worldwide

You might also like

so good 24. Best pastry magazine ever
Quick view
Add to Compare

So Good no 24

Price 27.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #24 A crossroads between youth, boldness, and the weight of well-understood tradition. Discover what we...
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...
So Good Magazine no 27. Best pastry magazine ever
Quick view
Add to Compare

So Good no 27

Price 29.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #27 Learn about personal improvement, dreams come true, effort and sacrifice, recipes, techniques,...
Pack so good.. recipes
Quick view
Add to Compare

Pack so good.. recipes

Price 84.00€
  • Pack
EXCLUSIVE OFFER Three volumes in one!  The most extensive, complete and up-to-date recipe collection in international haute pâtisserie....

Books combo:

The Alphabet Pack by Cacao Barry
Quick view
Add to Compare

The Alphabet Pack

Regular price 74.00€ -10% Price 66.60€
  • -10%
  • Pack
Quick view
Add to Compare

Dulcypas 467 - IV/2019

Regular price 15.90€ -3.00€ Price 12.90€
  • -3.00€
Quick view
Add to Compare

arte heladero 199 - I/2021

Price 15.90€
Quick view
Add to Compare

saber y sabor 182 - I/2021 (ene-feb-mar)

Price 15.90€
Quick view
Add to Compare

Dulcypas 485 - VI/2021

Price 15.90€
👉🏽  Dulcypas Subscription
mini book by xavi donnay. contemporary pastry dedicated to the small format
Quick view
Add to Compare

Mini - Xavi Donnay

Regular price 55.00€ -5% Price 52.25€
  • -5%
NEW MOLDS  HERE Contemporary pâtisserie in mini format
Mochis Mochis livre de Mathilda Motte. Livre de mochis. Best mochis book
Quick view
Add to Compare

Mochi Mochis - Mathilda Motte

Price 19.90€
40 recettes de mochis pour confectionner d’exquises pâtisseries made in Japan... Découvrez enfin les secrets de fabrication du mochi, pâtisserie...
Tartes et gâteaux de voyage, pâtisserie boulangère - Stéphane Glacier
Quick view
Add to Compare

Tartes et gâteaux de voyage, pâtisserie boulangère - Stéphane Glacier

Price 65.00€
Tartes et gâteaux de voyage, pâtisserie boulangère is a book that represents for Stéphane Glacier his design, his philosophy of pastry.

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