So Good Magazine Issue 18

So Good Magazine

Issue 18 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:

• Dinara Kasko, Simply amazing
• Lauren v. Hass, A critical approach
• Lior Shtaygman, A close look
• Frédéric Bau, Imagining the future
• Cédric Grolet, Lemon, apple, hazelnut, and almond
• Oriol Castro, Eduard Xatruch & Mateu Casañas, 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
• Andrés Morán, 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 pâtissier 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