So Good Magazine # 29

Be the first to review this product

$48.00

"So Good", The magazine of haute patisserie #29, 9" X 12" and about313 pages.

Availability:

In stock

SKU

SOGOOD29

Details

"So Good" is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

We started this 2023 with the launch of a new issue of so good.. magazine, an issue with which, in addition to presenting the work of pastry chefs from around the world, we also wanted to raise awareness and place ourselves before the mirror. We ask a question to all of those who are part of artisan pastry: what are you doing? And what we are referring to is the need to carry out daily work that is more sustainable, more respectful of the environment, more efficient in terms of energy, and even if it is more ethical. To address these questions in depth, we have asked a total of seven prestigious pastry chefs from different parts of the world how they have implemented sustainability in their daily professional lives, with surprising and enlightening answers..

Contents

PASTRY AND SUSTAINABILITY And you, what are you doing?

Lauren V. Haas, In harmony with nature

Francisco Migoya, Simplissimus.

Juan Contreras, Awareness and education.

Nicolas Dutertre, A collective responsibility.

Jo Barrett, Leading by example.

Nicoll Notter, The way we should all want to live.

Natsuko Shoji, Recycling the model.

Anthony Hart, Double focus.

Camila García Elizalde, Emotional pastry.

Andrea Tortora, A contemporary journey into Italian tradition.

Josep Maria Ribé, Leaving a mark.

Daisuke Mori & Yohei Nakayama, Fermentation deepens flavor, aroma and texture.

Roger van Damme, Treasures of the restless traveler.

Valentin Mille, The challenge of seducing everyone.

Cédric Grolet, In search of flavor.

Ross Sneddon, The art of hospitality.

Otto Tay, The strength of the new Asian pâtisserie.

Abel Bravo, Intense and personal.

Tidbits

Michel Willaume & Marc Balaguer, New generation of fruit glazes

Richard Hawke, Deciphering the world of pectins.

Bachour Buffets, Antonio Bachour presents his ultimate work.

Yohan Ferrant, Up with the doughs

Reviews

Write Your Own Review