Issue 19 of biannual pastry magazine So Good takes us on a journey with some of the world's most inspiring pastry chef's and bakers, just check out the list below:
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 fermentation… 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
(501019)
SKU
501019
Shipping weight
1.9000kg
Shipping width
0.030m
Shipping height
0.300m
Shipping length
0.240m
Shipping cubic
0.002160m3
Unit of measure
Ea
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