so good no 31 + so cool
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Your go-to guides for the finest in ice cream and pastry. Elevate your sweet creations and savor the best of both worlds.
The first issue of so cool..magazine gathers 20 great articles signed by 23 professionals from around the world, spread over 306 pages. An authentic festival of signature ice cream with technical articles on topics as varied as vegan frozen pastries (Jordi Puigvert); the possibilities of a new ingredient, green vanilla (Jordi Guillem and Eric Miete); ice creams made from the most complex wines of the DO Marco de Jerez (Carlo Guerriero); and the application of enzymes in ice cream (Albert Soler and David Gil), and more.
There are a total of 21 chefs, of which more than half come to so good.. magazine for the first time. Everyone is welcome to an issue that we cannot guarantee that everyone will like, but we do guarantee that you will not get bored. We promise.
- Check out the summary
- Semi Hardcover
- 618 pages
- Published in
- 4.2 kg
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