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Gabriele Riva surprises us from Tokyo with her sustainable and local pastry, with delicate manual finishes. Because manual is the new catalyst, this is demonstrated by other great contributors of this issue such as David Briand, Bobby Schaffer, Hans Ovando and Paco Torreblanca. A pastry that rediscovers the pleasure of sinking teeth into its freshly baked products, is the case of Francisco Migoya and Luciano Gatrcía, but also of Russ Thayer, of Ross Sneddon or Jean-Christophe Jeanson. A trip with 23 stops around the world which is excited by the awakening "pâtissier" in India, does not cease to reinvest in new dishes from the Netherlands and connects creativity and technical mastery in Las Vegas, Treviso, Kiev, and many more places.

CONTENTS

  • Gabriele Riva, LESS but better - Love. Earth. Simply. Sustainable.
  • David Briand, From chance to the summit
  • Paul Kennedy, Deal in the happiness industry
  • Hans Ovando, The spirit of the bee
  • Melissa Coppel, Playing by your own rules
  • Luciano García, New horizons of beauty
  • Francisco Migoya, The train of knowledge 
  • Yusuke Aoki, North to south, west to east... globe-trotting pâtissier
  • Bobby Schaffer, Going with the grain
  • Gregory Doyen, As elegant as a swan
  • Russ Thayer, The freshness of berries
  • Vinesh Johny, India jumps on stage
  • Jean-Christophe Jeanson, Transmit and learn from excellence
  • Marco d’Andrea, The perfect mix
  • Michal Wisniewski, Advancing through taste
  • Ross Sneddon, Elegant pâtisserie for the Grand Old Lady
  • Elena Pérez, Tell me about it on the plate
  • Will Aghajanian, Cooking in the bubble
  • Tidbits
  • Leonardo di Carlo, Comfort or revolution
  • Olivier Fernández, Cocoa beyond chocolate
  • Dinara Kasko, Real art for multi-tier cakes
  • Radix, by Paco Torreblanca, The pastry which doesn’t need to be in fashion
  • Steinbeisser Experimental Gastronomy, Redefining the gastronomic experience


Browse our overview of So Good magazine #23

Item#:
821006
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25.00
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  • Pierre Hermé, The pastry that is served
  • Lauren V. Haas, The pastry of dreams
  • Philippe Givre, The well thought out pastry
  • Yann Menguy, We make an identity pastry, creativity is the slogan
  • Marta Martín, Air collection
  • Pieter de Volder, Simple on the outside, powerful on the inside
  • Guillaume Schoppohoven, Geometric viennoiserie
  • Bart de Gans & Maurits van der Vooren, Collision
  • Nicolas Houchet, The gesture that makes the difference
  • Luis Amado, That detail that changes everything
  • Melissa Walnock, Find a way to make it happen
  • Javier Guillén, Experiential
  • Saray Ruiz, Interior life
  • Graham Mairs, Water, fire, earth, ether
  • Roberto Cortez, A unique piece
  • Hideki Kawamura, Sense changes and sensibility evolves
  • Antonio Bachour, A different repertoire
  • Nicolas Boussin, Commitment
  • Jordan Kahn, Building Block
  • Tidbits
  • Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
  • Niklesh Sharma, Leading the new patisserie in Asia
  • Ramon Morató, A new approach to ganache II
  • Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
Item#:
821005
Your Price:
20.00
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