So Good Magazine R
“What is the quickest way to find the recipe for lavender pudding that was published in one of the earliest editions of so good.. magazine? How can I get modern recipes for the sponge cakes made by the world’s best pastry chefs? What different options do I have when preparing a fruit gelatine?”
In response to these and many other questions, we offer you so good.. recipes, the most extensive, complete and up-to-date recipe collection in international haute patisserie. In one unique volume, we have included a complete index of all the recipes published in the first eight volumes of so good.. magazine.
Not only does it include a compilation of all the recipes (cakes, dessert plates, petit fours…) but also their components. For example, the reader will find a section on dark chocolate mousses and within it, recipes for all the dark chocolate mousses ever published in so good.. magazine (numbers 1 to 8). So, in this case, we are talking about no less than 26 dark chocolate mousse recipes, created by masters of the likes of Angelo Musa, Carles Mampel, Albert Adrià and Stéphane Glacier…among others.
And so too with ice creams (27), sorbets (32), fruit jellies (50), sponge cakes (54), dacquoises (16), egg-free creams (48), croustillants, caramels, jams, ganaches, sables… and so on, up to a total of 1144 recipes by 120 different authors.
The opportunity to cook up this giant recipe collection arose due to the high level of demand from numerous pastry chefs throughout the world, who were not content to purchase only the most recent volume of the magazine, but who wanted to buy all the previous volumes. And so all available magazines sold-out. Faced with the impossibility of re-publishing them, the publishers came up with the concept of so good.. recipes.
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