So Good... Pastry Magazine #19
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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 #19 contains the following -
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.
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
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
ISSN: ISSN 2013-2034