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 #30 contains the following -
With this we complete our first 30 issues since that first so good..magazine saw the light of day back in January 2009. Today our publication is known on all the continents and we have the respect of thousands and thousands of readers from different cultures, contributing to give visibility to a trade that proudly claims its role at the top of gastronomy. We also take advantage of this issue to introduce some changes in the design and layout of the magazine, with the aim of slightly refreshing the appearance without losing style and personality.
so good.. magazine #30 focuses on the generation of professionals who are in their thirties. They are our thirty-somethings, professionals who have already acquired experience and a sense of responsibility, but who keep intact their creative capacity and their taste for innovation and renewal. In so good.. magazine #30 there are articles as interesting as cakes created by artificial intelligence, cocktails that are eaten and desserts that are drunk, desserts made from wild plants, edible water, the use of enzymes to take advantage of all the fruit, the technique to get the most out of glazes, an interview with Amaury Guichon, the world's most popular pastry chef with 11.5 million followers on IG, a mandarin orange Mont Blanc, a flower-shaped cake made without molds, techniques for sweets applied to the surface of cakes... and much more.
20 chefs of 14 different nationalities, including seven women pastry chefs.
A dozen interviews
50 exclusive creations with their corresponding recipes
165 photographs of cakes, desserts, individuals, snacks, ice cream, baked dough, sauces, mousses, cocktails...
step-by-step instructions, techniques, cuts, details...
312 pages of the most avant-garde pastry in the world
Contents include recipes and articles include -
Amaury Guichon | Chosen
Martin Diez | The triple play
Dinara Kasko | AI, an inevitable ally
Jesús Escalera | A decade of wonders
Natalie Eng | Quiet sophistication
Juan Gutiérrez | The path of dreams
Lluc Crusellas | By right
René Frank | The boost that dessert deserves
Francisco Moreira | Meaningful
Long Ming Ai | Black, pink and citrus
Samuel Ducrotoy | Fresh air
David Gil | Enzymes reach desserts and ice creams
Blanca del Noval |Wild Pantry
Jesús Camacho | Island bites
Tidbits
THREE DESSERTS TO DRINK AND THREE COCKTAILS TO EAT
Luis Amado | Pushing the limits or raising the bars
Yelene Anter | A little bit of science and a lot of art
Ksenia Penkina | A brilliant ending
Tejasvi Chandela |The mithai touch
Mineko Kato | Desserts for a better future
Xavi Donnay | For small and delicate patisserie
ISSN: 2013-2034
Pages: 312
Year: 2023
