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So Good... Pastry Magazine #28
So Good... Pastry Magazine #28
So Good... Pastry Magazine #28
So Good... Pastry Magazine #28
So Good... Pastry Magazine #28
So Good... Pastry Magazine #28
So Good... Pastry Magazine #28
So Good... Pastry Magazine #28
So Good... Pastry Magazine #28
So Good... Pastry Magazine #28
So Good... Pastry Magazine #28

So Good... Pastry Magazine #28

Regular price $85.00 Sale

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 #28 contains the following -

The oven, lightness, latest techniques and ingredients, design come together in so good.. 28
The oven becomes the new epicenter of the pastry lab. This is demonstrated by great Parisian maisons such as the one directed by Maxime Frédéric and other talented figures such as Romain Dufour or Ju Chamalo.

Lightness also becomes imperative when we want to satisfy our gourmand desires. The latest techniques and ingredients that can help professionals in this task are being studied by Jordi Bordas and Adrianna Jaworska. And the most surprising designs, each designed for a different moment or concept, surprise us at the hands of Kirsten Tibballs, François Galtier, Rémi Montagne, Samira Saade, Marc Ducobu, and Spyros Pediaditakis. The Japanese contemporary pastry fest is led by Tomonari Kombu and Yusuke Aoki. The stories and reflections of Spyros Pediaditakis, Maxime Maniez, Philippe Conticini, Karl de Smedt, Aya Fukai, Meg Galos, and Genie Kwon complete our 28th journey of so good.

More than 350 recipes
50 signature creations
22 pastry chefs
18 articles

Kirsten Tibballs, 20 years writing the history of pastry in Australia
Maxime Frédéric, Sensitive generosity
Jordi Bordas y Adrianna Jaworska, The ambassadors of change
François Galtier, Animated pâtisserie
Dimitri Economides, The pastritect
Romain Dufour, Viennoiserie a step further
Francesco Boccia, Rational pastry
Maxime Maniez, Long live the classics
Samira Saade, Seeing Stars
Marc Ducobu, The guarantee of an emblem
Rémi Montagne, Ludique, mignon, gourmand
Yusuke Aoki, Innovation doesn’t need tools
Tomonari Kombu, The beauty of empty space
Spyros Pediaditakis, The boy with the notebook

Tidbits,

Philippe Conticini, Praliné and 0.5% osmosis
Ju Chamalo, Applied ‘flanology’
Aya Fukai, Meg Galus & Genie Kwon, The road less traveled
Karl de Smedt, The protector of sourdoughs

ISSN: ISSN 2013-2034

Pages: 304

Year: 2022