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So Good no 20
Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry...
BEST MAGAZINE OF HAUTE PÂTISSERE - #19
What happens to creativity when it interacts with culinary cultures with a lot of personality, with revisited pastry classics, or with complementary disciplines such as cocktails and ice cream making...
Discover what we do @sogoodmag
So Good no 19
26.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #19
What happens to creativity when it interacts with culinary cultures with a lot of personality, with revisited pastry classics, or with complementary disciplines such as cocktails and ice cream making...
Discover what we do @sogoodmag
Talent manifests itself in many and varied ways. In modern pastry it finds inspiration in the culinary culture of countries such as Mexico or Japan. It also combines skills with other disciplines such as ice cream making or cocktails.
Or rediscovering classics with renewed presentations? All this and much more in this issue, which gathers some of the most popular chefs of the moment and puts them in company with other more promising figures in a display of creativity that will not leave you indifferent.
- ISSN
- 2013-2034
- Size
- 23 x 29,7 cm
- Language
- English
- Author/s
- Check out the summary
- Semi Hardcover
- 304 páginas
- Published in
- 2018
- Weight
- 1.9 kg
Array
- Yann brys, Creative yes, but above all, gourmand
- Christophe Adam, Conquering the world
- Alex Stupak, Pastry was just the beginning
- Enric Monzonis, Soup-sauces, ice creams, and fermentations... Cuisine sneaks into pastry
- Russ Thayer, Searching for the boundaries of chocolate
- Scott Green, Declaration of principles
- Jordi Bordas, The power of knowledge
- Francisco Migoya, Inside out
- Amaury Guichon, ‘It’s too pretty… I don’t want to eat it’
- Kirsten Tibballs, Positive patisserie
- Jerome Landrieu, One decade transmitting the values of haute pâtisserie
- Gianluca Fusto, Projective pastry
- David Wesmaël, Demonstrating the possibilities of ice cream
- Gustavo Sáez, Formal in the day, daring at night
- Alberto Barrero, Simplicity as art
- Rory Macdonald, Desserts in a dimly-lit bar
- Nicolas Lambert, The right balance of textures
- Fabrice Danniel, When inspiration comes from nature
- Ksenia Penkina, Going out of the comfort zone
- Tidbits
- Hisahi Onobayashi, Believing in the power of ingredients
- Rhian Shellshear, Australian-style ferments
- Asia Pastry Forum, Creating a school of followers in Malaysia
- Frank Vollkommer, Designing décors
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