So Good.. is the magazine of Haute Pâtissere, a pastry magazine published biannually in English. It is aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. These magazines are published by Grupo Vilbo publishers in Spain.
They feature articles, photos and recipes from the worlds leading chefs pastry chefs at the cutting edge of their profession - often these magazines contain as many recipes as a normal cookbook and so are a valuable resource for pastry professionals.
Edition #32 contains the following -
Each new so good.. magazine is a little piece of the best pastry, which we serve you with all our love.
It is a snapshot of the reality of the profession at an international level, with all its nuances and singularities. But above the cultural, geographical, and gastronomic differences, each of the articles that make up this publication is an example of professional restlessness, of non-conformity, of the desire to go further and explore the limits.
In this issue #32, we start this trip with a visit to the coldest, below zero, latitudes to learn about the frozen creations of four great masters of this discipline, each one from their professional perspective. From there we go to the most “pastry” vision of the MOFs Emmanuel Ryon and David Wesmaël, then to the more “culinary” of the young Russian pastry chef Artem Grachev, through to the sensory theory of aromas of the multifaceted Jesús Escalera.
If you survive these icy temptations, you will reach the delicious praise of simplicity that MOF David Briand offers us, you will be seduced by the apparent innocence of Eunji Lee, and you will be surprised by the refined and creative viennoiserie of Nuño García. After all of this, Paul Yochum will drag you into the world of gastronomic donuts, Joris Vanhee will teach you how to work with the freshest chocolate, Michal Kleiber will tell you about his trips to Polish tradition and to Nature, and Raúl Bernal and Pol Marginedas will transport you to top competitions and will share with you the work that has made them the best master chocolatiers in Spain.
After a jump to the other side of the world, you will arrive in Melbourne where Ash Smith will show you his comforting desserts, like a big hug on a winter's night. From there to Japan, where Jiro Tanaka will introduce you to the provocative concept of Deligant. And waiting for you in Dubai are the Orfali brothers, who will reveal to you the secret of the overwhelming success of their business proposal in the Middle East. You will experience one of the most peculiar moments of this trip during your visit to Julius Persoone, creator of chocolates as special as his Artificial saliva bonbon for throat cancer patients.
Ronald García will show you how Mayan heritage is key to understanding today's pastry, and the great lady of American cuisine, Suzette Gresham, will welcome you at her Acquarello in San Francisco where you will learn about her delicious history. The journey ends in Malaysia, where you will visit Wei Loon Tan, Jeffrey Tan, and the couple Jer Yenn & Jia Yi, all of them exponents of the spectacular explosion that pastry making is experiencing in this beautiful Southeast Asian country.
Can you think of a better trip?
Contents, recipes and articles include -
The exciting sub-zero world
Emmanuel Ryon. French refinement
David Wesmaël. The colors of flavor
Jesús Escalera. The essence of good ice cream
Artem Grachev. Depth and emotion through ice cream
David Briand. The common sense of pastry
Eunji Lee. Dangerous innocence
Nuño García. Haute viennoiserie
Paul Yochum. Gastronomizing the donut
Joris Vanhee. Chocolate trails
Michal Kleiber. The journey
Raúl Bernal. A chocolatier on a bike
Pol Marginedas. When myth becomes chocolate
Ash Smith. A big hug on a winter’s night
Jiro Tanaka. Keep it deligant
Mohammad, Wassim y Omar Orfali. Twinning cuisine and patisserie
Julius Persoone. More rock ‘n’ roll than ever
Ronald García. What pâtisserie owes to Mesoamerica
Suzette Gresham. Creating memorable experiences for guests and staff is equally essential
Tidbits
MALAYSIA, epicenter of haute pâtisserie
Wei Loon Tan. Malaysian accent
Jeffrey Tan. Being a pastry chef to be happy
Jer Yenn & Jia Yi. Two in equilibrium
ISSN: 2013-2034
Pages: 318
Year: 2024
