Code: BOOKSLOVE
d
h
m
s
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
  • Sale
Books for Chefs
en
  • en English
  • es Español
0
  •  Sign in
  • Register
  •  My account
  •  Checkout
  •  Compare


Search here...


Best pastry magazine. so good 28
Maxime Frederic for so good magazine 28. Best pastry magazine
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
Best pastry magazine. so good 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

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
Add to Compare
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
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.

5 /5

Based on 9 customer reviews

  • 1
    0
  • 2
    0
  • 3
    0
  • 4
    0
  • 5
    9
Sort reviews by :

Francesca C. published the 10/12/2022 following an order made on 27/11/2022

5/5

Very Good

Did you find this helpful? Yes 0 No 0

Anna S. published the 08/12/2022 following an order made on 28/11/2022

5/5

Very good, great service. I would recommend.

Did you find this helpful? Yes 0 No 0

Erna S. published the 03/12/2022 following an order made on 25/11/2022

5/5

Soo good 👍

Did you find this helpful? Yes 0 No 0

Laura G. published the 12/10/2022 following an order made on 07/10/2022

5/5

Really so good. Amazing book

Did you find this helpful? Yes 0 No 0

Khalid A. published the 12/10/2022 following an order made on 02/10/2022

5/5

👍🏻👍🏻👍🏻👍🏻👍🏻

Did you find this helpful? Yes 0 No 0

×
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

Shipping

Shipping with UPS Express worldwide

Free shipping in Spain from €100

You might also like

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,...
All the recipes from so good.. magazine 17 to 24 in one unique volume
Quick view
Add to Compare

So Good Recipes 3

Price 29.00€
BESTSELLER The most complete modern pastry recipe book ,  with  more than 1,800 recipes from issues 17 to 24 of so good... magazine....
Pack so good.. recipes
Quick view
Add to Compare

Pack so good.. recipes

Regular price 84.00€ -20% Price 67.20€
  • -20%
  • Pack
EXCLUSIVE OFFER Three volumes in one!  The most extensive, complete and up-to-date recipe collection in international haute pâtisserie....

Books combo:

Quick view
Add to Compare

So Good Recipes 2

Price 29.00€
A unique manual that includes all the recipes of issues 9 to 16 of so good , duly classified by type of product, ingredient, and chef. with more...
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...
Signature Viennoiseries by Johan Martin
Quick view
Add to Compare

Signature Viennoiseries - Johan Martin

Price 89.00€
Signature Viennoiseries book by Johan Martin includes  50 signature recipes, going from classic butter croissants to pain au chocolat, vegan...
Pack so good.. recipes
Quick view
Add to Compare

Pack so good.. recipes

Regular price 84.00€ -20% Price 67.20€
  • -20%
  • Pack
EXCLUSIVE OFFER Three volumes in one!  The most extensive, complete and up-to-date recipe collection in international haute pâtisserie....
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...
Quick view
Add to Compare

Eclairs 20 ans de création - Christophe Adam

Price 49.00€
The bible of éclairs of the master Christophe Adam.
Quick view
Add to Compare

Opéra - Cédric Grolet

Price 59.00€
Break! book by Eric Ortuño with recipes about cookies, biscuits, petit fours and tea pastries
Quick view
Add to Compare

Break! - Eric Ortuño

Price 54.90€
Eric Ortuño's book with more than 60 recipes about  tea pastries, cookies, biscuits and petit fours.

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