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Maxime Frederic for so good magazine 28. Best pastry magazine
Best pastry magazine. so good 28
So Good no 28

BEST MAGAZINE OF HAUTE PÂTISSERE - #28

The oven, lightness, design, latest techniques and ingredients come together in so good.. 28

Discover what we do @sogoodmag

So Good no 28
So Good no 28
So Good no 28
So Good no 28
So Good no 28
So Good no 28
So Good no 28
So Good no 28
So Good no 28
So Good no 28
Maxime Frederic for so good magazine 28. Best pastry magazine
Best pastry magazine. so good 28

So Good no 28

€29.00

BEST MAGAZINE OF HAUTE PÂTISSERE - #28

The oven, lightness, design, latest techniques and ingredients come together in so good.. 28

Discover what we do @sogoodmag

Quantity
Description

The oven, lightness, latest techniques and ingredients, design come together in so good.. 28

The oven becomes the new epicenter of the pastry lab. This is demonstrated by great Parisian maisons such as the one directed by Maxime Frédéric and other talented figures such as Romain Dufour or Ju Chamalo.

Lightness also becomes imperative when we want to satisfy our gourmand desires. The latest techniques and ingredients that can help professionals in this task are being studied by Jordi Bordas and Adrianna Jaworska. And the most surprising designs, each designed for a different moment or concept, surprise us at the hands of Kirsten Tibballs, François Galtier, Rémi Montagne, Samira Saade, Marc Ducobu, and Spyros Pediaditakis. The Japanese contemporary pastry fest is led by Tomonari Kombu and Yusuke Aoki. The stories and reflections of Spyros Pediaditakis, Maxime Maniez, Philippe Conticini, Karl de Smedt, Aya Fukai, Meg Galos, and Genie Kwon complete our 28th journey of so good.

  • More than 350 recipes
  • 50 signature creations
  • 22 pastry chefs
  • 18 articles
Data sheet
Size
23 x 29,7 cm
Language
English
Author/s
Check out the summary
Semi Hardcover
Published in
2022
Weight
2 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.

5 /5

Based on 3 customer reviews

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Shiori F. published the 06/08/2022 following an order made on 25/07/2022

5/5

Amazing.

Did you find this helpful? Yes 0 No 0

Håkan H. published the 05/08/2022 following an order made on 22/07/2022

5/5

High quality magazine and very good content.

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Hana R. published the 03/08/2022 following an order made on 21/07/2022

5/5

Amazing as always

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Contents

Kirsten Tibballs, 20 years writing the history of pastry in Australia

Maxime Frédéric, Sensitive generosity

Jordi Bordas y Adrianna Jaworska, The ambassadors of change

François Galtier, Animated pâtisserie

Dimitri Economides, The pastritect

Romain Dufour, Viennoiserie a step further

Francesco Boccia, Rational pastry

Maxime Maniez, Long live the classics

Samira Saade, Seeing Stars

Marc Ducobu, The guarantee of an emblem

Rémi Montagne, Ludique, mignon, gourmand

Yusuke Aoki, Innovation doesn’t need tools

Tomonari Kombu, The beauty of empty space

Spyros Pediaditakis,  The boy with the notebook

Tidbits,

Philippe Conticini, Praliné and 0.5% osmosis

Ju Chamalo, Applied ‘flanology’

Aya Fukai, Meg Galus & Genie Kwon, The road less traveled

Karl de Smedt, The protector of sourdoughs

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