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Premium Pack| Limited Availability
Discover the best of modern pâtisserie and artisan ice cream with this exclusive pack, featuring so good.. magazine 33 and so cool.. magazine 2. Two essential magazines that set the trends for 2025, perfect for professionals and enthusiasts of the sweet and frozen arts.
Immerse yourself in a world of creativity and cutting-edge techniques: revolutionary bonbons, impressive vegan ice creams, and innovative sorbets. This pack is more than a purchase; it’s an investment in inspiration, knowledge, and excellence.
Premium Pack - so good, cool
60.00€
54.00€
-10%
Instead of 60.00€
Premium Pack| Limited Availability
Discover the best of modern pâtisserie and artisan ice cream with this exclusive pack, featuring so good.. magazine 33 and so cool.. magazine 2. Two essential magazines that set the trends for 2025, perfect for professionals and enthusiasts of the sweet and frozen arts.
Immerse yourself in a world of creativity and cutting-edge techniques: revolutionary bonbons, impressive vegan ice creams, and innovative sorbets. This pack is more than a purchase; it’s an investment in inspiration, knowledge, and excellence.
so good.. magazine 33
It is a gateway to the forefront of haute pâtisserie, showcasing the creations of 22 international chefs, including 8 talented women who stand out for their innovation. Explore unique features like the so good.. challenge, where chocolatiers such as Francisco Migoya, Melissa Coppel, and Lluc Crusellas reinvent the bonbon. Dive into the growing influence of plant-based pastry with Gabriele Riva and Virgilia Lebigre, and uncover the stories and techniques of renowned figures like Antonio Bachour and Erika Abe. Discover the new Macambo chocolate couverture and be inspired by captivating reports from chefs like Noboru Arai and David García. A must-have for those seeking creativity and excellence!
so cool.. magazine 2
Elevating artisan gelato, this issue showcases renowned professionals like Jesús Escalera, Irene Iborra, and Paolo Brunelli, who demonstrate how to break the rules with creativity and passion. Learn about vegan ice creams that rival dairy, sorbets with up to 75% fruit, and techniques that enhance flavors with sustainable ingredients. This issue answers key questions, from how to apply fire to gelato without melting it, is it possible to turn the conventional way of working with yogurt in ice cream making on its head?...
- Language
- English
- Author/s
- Check out the summary
- Published in
- 2025
- Weight
- 4.2 kg
so good.. magazine 33
Proto-bonbons - Anything but predictable
Anthony Hart | Fantasy world
Melissa Coppel | A gastronomic journey
Andrey Dubovik | Unconventional tools
Lluc Crusellas | Otherworldly
Francisco Migoya | Two sweet eccentricities and three virtues
Chris Ford | Creativity with fundamentals
Adrián Ciaurriz | From cow to bonbon
Gabriele Riva | Leading by example
Virgilia Lebigre | Train to the future
Kamil Szulc | A certain order
Ingrid Serra | Printed innovations
Antonio Bachour |On the border
Tatum Sinclair | Against the flow
Paniforemka | Eastern flowers
Noboru Arai | A refined ‘hommage’ to nature
Yukie Noguchi | Curiosity empowered the cat
Erica Abe | What happens in San Francisco...
Romain Dufour | Bakery flavors
Tidbits
Macambo, birth of a new couverture. David Chamorro & Christian Domínguez
Sanjana Patel | Indian chocolate (and heart)
David García | A roller coaster of emotions
so cool.. magazine 2
Stéphane Augé | Ice cream: a new French paradox?
Luis Luque |Towards a new vegan ice cream
Juan Pablo Colubri | Breaking the mold with chocolate
Yon Gallardo | It can’t get more yogurty than this
Paolo Brunelli | The new secret of a non-gelatiere
Alejandro De Miguel | Fermenting new ideas
Stefan Ditzend | Rara avis sorbets
David Wesmaël | ‘Flavor is still the most important thing about my ice cream’
Jesús Escalera | Between fire and ice
Albert Adrià & Alfredo Machado | Culinary avant-garde ice cream
Julia Canu & Tiago Augusto Barbosa | ‘We don’t have red berries in winter!’
Xiao-Ly Koh | The most mischievous ice cream cakes
Irene Iborra | A Tribute to Memory
Hiroyuki Emori | Stimulating creativity
Dej Kewkacha | The best version of Japan in Thailand
Mercedes Román | Organic as inspiration
Francisco Migoya | Frozen sea
Artem Grachev | Ice-creamy desserts
Riccardo Menicucci | Ice ‘chic’ cream
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