So Good no 27
BEST MAGAZINE OF HAUTE PÂTISSERE - #27
Learn about personal improvement, dreams come true, effort and sacrifice, recipes, techniques, inspiration from 24 leading chefs.
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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.
- 23 x 29.7 cm
- 304 pages
- Published in
- 2.1 kg
Ioannis S. published the 18/02/2023 following an order made on 14/02/2023
Azad R. published the 21/01/2023 following an order made on 15/01/2023
Top quality magazine
Lucia G. published the 22/09/2022 following an order made on 08/09/2022
Anonymous customer published the 10/05/2022 following an order made on 22/04/2022
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
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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