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so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon

so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon

BEST MAGAZINE OF HAUTE PÂTISSERE - #30

Discover what we do @sogoodmag

so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon
so good.. magazine 30. so good magazine 30. magazine of haute patisserie. pastry magazine. Amaury Guichon

so good no 30

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16 reviews
Quantity

BEST MAGAZINE OF HAUTE PÂTISSERE - #30

Discover what we do @sogoodmag

Description

With this we complete our first 30 issues since that first so good..magazine saw the light of day back in January 2009. Today our publication is known on all the continents and we have the respect of thousands and thousands of readers from different cultures, contributing to give visibility to a trade that proudly claims its role at the top of gastronomy. We also take advantage of this issue to introduce some changes in the design and layout of the magazine, with the aim of slightly refreshing the appearance without losing style and personality.

so good.. magazine #30 focuses on the generation of professionals who are in their thirties. They are our thirty-somethings, professionals who have already acquired experience and a sense of responsibility, but who keep intact their creative capacity and their taste for innovation and renewal. In so good.. magazine #30 there are articles as interesting as cakes created by artificial intelligence, cocktails that are eaten and desserts that are drunk, desserts made from wild plants, edible water, the use of enzymes to take advantage of all the fruit, the technique to get the most out of glazes, an interview with Amaury Guichon, the world's most popular pastry chef with 11.5 million followers on IG, a mandarin orange Mont Blanc, a flower-shaped cake made without molds, techniques for sweets applied to the surface of cakes... and much more.

Details

  • 20 chefs of 14 different nationalities, including seven women pastry chefs.
  • A dozen interviews
  • 50 exclusive creations with their corresponding recipes
  • 165 photographs of cakes, desserts, individuals, snacks, ice cream, baked dough, sauces, mousses, cocktails...
  • step-by-step instructions, techniques, cuts, details... 
  • 312 pages of the most avant-garde pastry in the world
Data sheet
ISSN
2013-2034
Language
English
Author/s
Check out the summary
Semi Hardcover
312 pages
Published in
2023
Weight
2.1 kg
Reviews
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5 /5

Based on 16 customer reviews

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Charlotte D. published the 09/04/2025 following an order made on 08/04/2025

5/5

I recently purchased So Good.. Magazine 30 from Books for Chefs, and I couldn't be happier with my decision. This issue is a goldmine for anyone serious about pastry. The magazine offers a perfect balance of creativity and technique, with clear, step-by-step recipes that are easy to follow, yet challenge you to try new things. If you're looking to stay on top of the latest trends in pastry, this magazine is a must-have. It's not just for professionals; anyone passionate about baking and desserts will find something inspiring in these pages. I highly recommend it!

Did you find this helpful? Yes 0 No 0

Seth A. published the 22/02/2025 following an order made on 06/02/2025

5/5

This product is exceptional. Great value for money, top quality, very happy with this purchase. Will defiantly purchase again from books for chefs.

Did you find this helpful? Yes 0 No 0

Elyan S. published the 02/02/2025 following an order made on 28/01/2025

5/5

Wonderful magazine! Beautiful haptics and inspiring pictures. Has only improved in all aspects since the #10 I have as a comparison. I haven't tried the recipes yet but just because I can't decide what to try first.

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Jolyon Y. published the 18/12/2023 following an order made on 11/12/2023

5/5

GREAT CONTENT

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Greg B. published the 16/12/2023 following an order made on 10/12/2023

5/5

The magazine is always excellent and this is no exception. Still working my way through it, but the interviews and recipes are as good as ever.

Did you find this helpful? Yes 0 No 0

×
Contents

Amaury Guichon | Chosen

Martin Diez | The triple play

Dinara Kasko | AI, an inevitable ally 

Jesús Escalera | A decade of wonders

Natalie Eng | Quiet sophistication

Juan Gutiérrez | The path of dreams

Lluc Crusellas | By right

René Frank | The boost that dessert deserves

Francisco Moreira | Meaningful

Long Ming Ai | Black, pink and citrus

Samuel Ducrotoy | Fresh air

David Gil | Enzymes reach desserts and ice creams 

Blanca del Noval |Wild Pantry

Jesús Camacho | Island bites 

Tidbits


THREE DESSERTS TO DRINK AND THREE COCKTAILS TO EAT

Luis Amado | Pushing the limits or raising the bars

Yelene Anter | A little bit of science and a lot of art

Ksenia Penkina | A brilliant ending 

Tejasvi Chandela |The mithai touch

Mineko Kato | Desserts for a better future

Xavi Donnay | For small and delicate patisserie

Shipping

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