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Home  >  Tools and Equipment  >  Books  >  So Good Books  > So Good #18

So Good #18

Item #:821002 

Transgressive, elegant, crunchy, playful, healthy, technological... and much more. Find out what's like the 18th volume of so good.. magazine, the magazine of haute patisserie.


Quantity Price
1.0 19.95

Number of pages: 304

Measures: 230 x 297 cm

Language: English


  • Dinara Kasko, Simply amazing
  • Lauren v. Hass, A critical approach
  • Lior Shtaygman, A close look
  • Frederic Bau, Imagining the future
  • Cedric Grolet, Lemon, apple, hazelnut, and almond
  • Oriol Castro, Eduard Xatruch & Mateu Casanas, New techniques without borders
  • Christophe Roesems, Defending a character
  • David Gil, Ice cream beyond itself
  • Leonardo di Carlo, In full maturity
  • Gabriele Riva, Mochi Gelato: When Japan and Italy met in a dessert
  • Andres Moran, Healthy yet good
  • Jordi Puigvert, The multiple paths of technique
  • John Shields & Karen Urie Shields, It Takes Two
  • Susanna Yoon, Stick with her
  • Emmanuel Hamon, Appreciating patissier globalization
  • Elena Krasnova, Paris is in my hands
  • Antonio Bachour and Karina Rivera, New Bistro Spirit Plated Desserts
  • Nobuhiro Koto, A plate of Karuizawa
  • Franck Michel, Classic and contemporary
  • Tidbits
  • Fredrik Borgskog, The architecture of nature
  • Fabrizio Fiorani, The incalculable value of superfluous
  • Vincent Attali, Mediterranean, technological, free
  • Elaine young, Accompanying the Indian pastry awakening

So Good #17
 So Good 17 arrives with a changed design but with the same spirit of capturing the most creative and current haute pâtisserie. Pastry chefs such as Pierre Marcolini or Paco Torreblanca share pages with lesser known figures but which are on the rise, such as Cedric Grolet, William Werner, or Abel Bravo. Plated desserts of the new Danish cuisine or some of the chefs who have left their mark the previous year at the Ikarus restaurant in Austria will help illustrate avant-garde restaurant desserts. And if you still do not have FourinOne, you can enjoy a preview of its contents. 
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So Good #19

What happens to creativity when it interacts with culinary cultures with a lot of personality, with revisited pastry classics, or with complementary disciplines such as cocktails and ice cream making...

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So Good Recipes
 The most extensive, complete, and up-to-date recipe collection in haute patisserie. Includes all recipes from So Good #1 - #8.  
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