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So Good Magazine no 27. Best pastry magazine ever

So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever

BEST MAGAZINE OF HAUTE PÂTISSERE - #27

Learn about personal improvement, dreams come true, effort and sacrifice, recipes, techniques, inspiration from 24 leading chefs.

Discover what we do @sogoodmag

So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever
So Good Magazine no 27. Best pastry magazine ever

So Good no 27

€29.00

BEST MAGAZINE OF HAUTE PÂTISSERE - #27

Learn about personal improvement, dreams come true, effort and sacrifice, recipes, techniques, inspiration from 24 leading chefs.

Discover what we do @sogoodmag

Quantity
Description

We are not going to tell you a story, we're telling you 21. That is the number of articles that this new issue of so good..magazine contains. There are 21 exciting stories that speak of personal improvement, dreams come true, effort and sacrifice, tireless work, ideas, techniques, inspiration, and the desire to share with others what our 24 leading chefs exclusively offer us.

Do you know how to make a millefeuille with more flavor and crunchiness in every bite? Have you heard of the Balinese meringue, which is neither Italian, Swiss, nor French?

Can you think of how to integrate two of the most iconic Asian flavors in a pound cake? Would you like to see Dubai at night through a bonbon? Can you imagine what the fusion between a gallete de roi and a mooncake would be? How do you make a ganache that stays “melty”, with a slight cold mouth feel? What do you think is the secret to making one of the spongiest Japanese roll cakes in the world? Do you want to know which pastry shop has become one of the main tourist attractions in a remote Russian city? Is there a device that allows you to imbue the aroma of wild truffle in a dessert? Can you prepare an apricot mousse as creamy as any other, but without using dairy ingredients? Have you ever wondered what Van Gogh's Sunflowers hide? And how to invert an already inverse puff pastry?

Learn about these and many more stories, techniques, and curiosities in so good..magazine #27.

Data sheet
Size
23 x 29.7 cm
Language
English
Softcover
304 pages
Published in
2022
Weight
2.1 kg
Reviews
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  • 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.

4.8 /5

Based on 13 customer reviews

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Spiros P. published the 10/05/2022 following an order made on 22/04/2022

5/5

Fantastic

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Betti P. published the 02/05/2022 following an order made on 23/04/2022

5/5

Source of inspiration, motivation and innovation!

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Francesca C. published the 04/04/2022 following an order made on 18/03/2022

5/5

very good

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Michael M. published the 28/03/2022 following an order made on 21/03/2022

5/5

Perfect professionell!

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Neringa G. published the 20/02/2022 following an order made on 15/02/2022

5/5

As always very impressive journal.

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×
Contents

CONTENTS

Will Goldfarb, Haute pâtisserie in paradise
Mauro Pompili & Maya Sittisuntorn, Complex, beautiful and friendly    
Philipe Vancayseele, Play and taste    
Luis Amado, Safe flavors, ‘go wild’ shapes    
Alexis & Manuel Bouillet, Thinking out of the box    
Chong Ko Wai, Creativity or improvisation?    
Jesús Escalera, Relaxed patisserie    
Javier Guillén, Nonconformist    
Maxime Gilbert, The culinary appeal of tarts    
Jiro Tanaka, Be as creative as a pastry chef    
Fabrice Danniel, Pleasure must change    
Paola Chang, Third culture    
Paco Pérez, A new skin    
Dimitri Fayard, The highly trained trainer    
Alexandr Donskov, A ‘brightness’ in the gateway to Asia    

Tidbits  

   
MILLEFEUILLE CHALLENGE  
Francisco Migoya, The accordion  
François Perret, Road inspiration  
Dimitri Fayard, Mille feuille to the third power  
Olivier Fernández, Twice inverted      

Tanguy Coelis, A 100% artisan success    
David Chamorro & Xavi Donnay, Aromas to the maximum  

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