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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

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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 25 customer reviews

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

5/5

fully satisfied!

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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.

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Gloria W. published the 10/10/2021 following an order made on 28/09/2021

5/5

Good to know the information.

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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

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Anonymous customer published the 12/07/2021 following an order made on 02/07/2021

4/5

The problem is not content, but the cover is starting to break from the book - it wasn't glued well

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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
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