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So Good Magazine #12 July 2014

So Good Magazine #12 July 2014

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"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 More...
  • SKU: L425 12
  • $29.00

Description

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.

Summary

• Claire heitzler, in search of perfection.
• Lauren v. haas
, ‘while skill is important, heart and passion are what makes a pastry chef great’.
• Melissa coppel, freshness and lots of creativity.
• Claire damon, covenant with nature.
• Loretta fanella
, everyday magic.
• Kirsten tibballs
, organic.
• Marike van beurden
, talent and self-respect in equal measure.
• Meg galus
, hotel sweet.
• Maria selyanina
, personality and determination.
• Janice wong, restless spirit.
• Javier guillén
, changing the rules.
• Andy vorbusch, the driver of the change.
• Yann duytsche, afternoon tea and chocolate.
• Andoni luis aduriz, essence and game.
• Ryan clift, with a bang.
• Luciano garcía
, the value of a classic.
• Dominik fitz
, from the gastronomic vantage point.
• L’ècole du grand chocolat, designing gourmand pleasure.
• Eskoyama, unknown tastes of kyoto.
• Eran schvartzbard, balanced amusement.
• Denis dianin
, D&G design and glamour.
• tidbits

• Frederic monti
, mont-blanc vacherin.
• Oberweis
, a great family brand
• Colectivo 21 brix
, kneading the unio.

Number of pages: 298

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