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Books > Periodicals > So Good Magazine

So Good Magazine - #10 July 2013

The magazine of haute patisserie, "So Good" is a biannual publication in English aimed at professionals of sweet and savory pastry, chocolate and ice cream, as well as the world of desserts More...
  • SKU: L425 10
  • $29.00

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Description

So Good Magazine, Number 10, July 2013
The magazine of haute patisserie

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

"So Good" is an international magazine featuring the most prominent master pastry chefs, master glaciers and chocolatiers of the world. Also it can be found in the workshops of the members of the major professional associations, as well as in the world's most prestigious bakeries, pastry shops, restaurants, gourmet shops, hotels and schools, and also the most eminent importers, distributors and representatives in the trade. 

The exclusiveness of this magazine is a result of a selected content, based on the collaboration and recipes of the best pastry chefs, with numerous step-by-step explanations, the most interesting interviews, the latest trends in the trade, the most important international events, the latest gourmet products...all this in an elegant and modern design with high-quality photographs.

so good.. magazine #10 from grupo vilbo on Vimeo.

Summary

- Gregoire michaud, taste and shape.
- Miguel sierra, “the corn egg”.
- Joseph baker, a flower bath."
- Ryosuke sugamata, with unconventional techniques.
- Philippe vancayseele, chocolate is beautiful.
- Philippe conticini, the taste of maturity.
- Frank haasnoot, the challenge continues.
 - Jérôme de oliveira, ‘it’s not me who decides which product will become a specialty, ...’
- Marc ducobu, belgian and multicultural excellence.
- Javier guillén, back to basic.
- Bobby schaffer, less is more.
- Thomas raquel, thanks for the memories.
- Will goldfarb, why not a new meringue?
- Christian hümbs, aroma-menu at the boundaries of patisserie.
- Juan pablo cortés, pure, dark forms.
- Yukihiko kawaguchi, designing the melting speed.
- Christian bau, cosmpolitan.
- Gabriele riva, geometry of form and flavor.
- Olivier fernández, customized éclairs.
- Antonio bachour, the “wow” factor.
- Tidbits.
- Martín lippo, yogurt d’auteur, a new path.
- Talita setyadi, choosing the best.
- Gerhard petzl, baroque chocolate.
- Jordi puigvert, ‘I’ve always been determined to improve and simplify the recipes’.
- Dominique and xavier noel, US pastry competition.
- Mast brothers chocolate, it's artisanal and it looks like.

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