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ORDERS PLACED TUESDAY & WEDNESDAY, SHIP THURSDAY ORDERS PLACED TUESDAY & WEDNESDAY, SHIP THURSDAY
So Good ... Magazine Issue #23 January 2020

So Good ... Magazine Issue #23 January 2020

$44.00

Gabriele Riva surprises us from Tokyo with her sustainable and local pastry, with delicate manual finishes. Because the manual is the new revulsion, this is demonstrated by other great authors of this issue such as David Briand, Bobby Schaffer, Hans Ovando and Paco Torreblanca. A pastry shop 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, Ross Sneddon or Jean-Christophe Jeanson. A 23-stop trip around the world that is excited by the awakening of the “pâtissier” of India, continues to reinvest in new dishes from the Netherlands and connects creativity and technical mastery in Las Vegas, Treviso, Kiev and many other places .

SUMMARY ( Contents in English)

  • 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

Imported from Spain

In English

January 2020