So Good #19
So Good #19
So Good #19


So Good #19

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Talent manifests itself in many and varied ways. In modern pastry it finds inspiration in the culinary culture of countries such as Mexico or Japan. It also combines skills with other disciplines such as ice cream making or cocktails. Or rediscovering classics with renewed presentations? All this and much more in this issue, which gathers some of the most popular chefs of the moment and puts them in company with other more promising figures in a display of creativity that will not leave you indifferent.

  • Language English
  • Semi Hardcover 304 páginas
  • Published in 2018
  • Weight 1.9 kg



  • Yann brys,¡ÅCreative yes, but above all, gourmand
  • Christophe Adam,¡ÅConquering the world
  • Alex Stupak,¡ÅPastry was just the beginning
  • Enric Monzonis,¡ÅSoup-sauces, ice creams, and fermentations... Cuisine sneaks into pastry
  • Russ Thayer,¡ÅSearching for the boundaries of chocolate
  • Scott Green,¡ÅDeclaration of principles
  • Jordi Bordas,¡ÅThe power of knowledge
  • Francisco Migoya,¡ÅInside out
  • Amaury Guichon,¡Å¡ŘIt¡řs too pretty¡šÅI don¡řt want to eat it¡šÅ/li>
  • Kirsten Tibballs,¡ÅPositive patisserie
  • Jerome Landrieu,¡ÅOne decade transmitting the values of haute pâtisserie
  • Gianluca Fusto,¡ÅProjective pastry
  • David Wesmaël,¡ÅDemonstrating the possibilities of ice cream
  • Gustavo Sáez,¡ÅFormal in the day, daring at night
  • Alberto Barrero,¡ÅSimplicity as art¡Å
  • Rory Macdonald,¡ÅDesserts in a dimly-lit bar
  • Nicolas Lambert,¡ÅThe right balance of textures
  • Fabrice Danniel,¡ÅWhen inspiration comes from nature
  • Ksenia Penkina,¡ÅGoing out of the comfort zone
  • Tidbits¡Å
  • Hisahi Onobayashi,¡ÅBelieving in the power of ingredients
  • Rhian Shellshear,¡ÅAustralian-style ferments
  • Asia Pastry Forum,¡ÅCreating a school of followers in Malaysia
  • Frank Vollkommer,¡ÅDesigning décors