So Good Magazine # 33

Be the first to review this product

$42.95

"So Good", The magazine of haute patisserie #33, 9" X 12" and 320 pages.

Availability:

In stock

SKU

SOGOOD33

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.

So good.. magazine is back with new, delicious stories by the hands of 22 chefs from all over the world. In so good.. magazine#33, learn about the Protobombons, the most innovative plant-based recipes and other sparkling creations of the brightest patisserie on the planet.

Contents

PROTO-BONBONS ANYTHING BUT PREDICTABLE

Anthony Hart. Fantasy world.

Melissa Coppel. A gastronomic journey.

Andrey Dubovik. Unconventional tools.

Lluc Crusellas. Otherworldly

Francisco Migoya. Two sweet eccentricities and three virtues.

Chris Ford. Creativity with fundamentals.

Adrián Ciaurriz. From cow to bonbon.

Gabriele Riva. Leading by example.

Virgilia Lebigre. Train to the future.

Kamil Szulc. A certain order.

Ingrid Serra. Printed innovations.

Antonio Bachour. On the border.

Tatum Sinclair. Against the flow.

Paniforemka. Eastern flowers.

Noboru Arai. A refined ‘hommage’ to nature.

Yukie Noguchi. Curiosity empowered the cat.

Erica Abe. What happens in San Francisco....

Romain Dufour. Bakery flavors.

Tidbits

Macambo, birth of a new couverture. David Chamorro & Christian Domínguez

Sanjana Patel. Indian chocolate (and heart)

David García. A roller coaster of emotions

Reviews

Write Your Own Review