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Home  >  Tools and Equipment  >  Books  >  So Good Books  > So Good #19

So Good #19

Item #:821003 

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...

25.00
Each
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1.0 25.00

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.
 

CONTENTS

  • Yann brys, Creative yes, but above all, gourmand
  • Christophe Adam, Conquering the world
  • Alex Stupak, Pastry was just the beginning
  • Enric Monzonis, Soup-sauces, ice creams, and fermentations... Cuisine sneaks into pastry
  • Russ Thayer, Searching for the boundaries of chocolate
  • Scott Green, Declaration of principles
  • Jordi Bordas, The power of knowledge
  • Francisco Migoya, Inside out
  • Amaury Guichon, ‘It’s too pretty… I don’t want to eat it’
  • Kirsten Tibballs, Positive patisserie
  • Jerome Landrieu, One decade transmitting the values of haute pâtisserie
  • Gianluca Fusto, Projective pastry
  • David Wesmaël, Demonstrating the possibilities of ice cream
  • Gustavo Sáez, Formal in the day, daring at night
  • Alberto Barrero, Simplicity as art 
  • Rory Macdonald, Desserts in a dimly-lit bar
  • Nicolas Lambert, The right balance of textures
  • Fabrice Danniel, When inspiration comes from nature
  • Ksenia Penkina, Going out of the comfort zone
  • Tidbits 
  • Hisahi Onobayashi, Believing in the power of ingredients
  • Rhian Shellshear, Australian-style ferments
  • Asia Pastry Forum, Creating a school of followers in Malaysia
  • Frank Vollkommer, Designing décors

 

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. 
Item #:
821001
25.00
Each
So Good #18

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.

 

Item #:
821002
25.00
Each