So Good.. #18 July 2017. A 304 page pastry magazine featuring recipes, techniques, and insights from world-class chefs including Dinara Kasko and Cédric Grolet.

So Good.. #18 July 2017

So Good
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Description

So Good.. Issue 18

So Good.. #18 July 2017 is part of the renowned biannual pastry magazine series dedicated to professionals and enthusiasts in pastry, chocolate, desserts, and ice cream. This issue showcases the creativity and innovation of leading chefs from around the world, featuring in-depth interviews, recipes, and stunning visuals. With contributions from Lior Shtaygman, Dinara Kasko, Lauren v. Hass, Frédéric Bau, and Cédric Grolet, it highlights the latest techniques, artistic approaches, and visionary ideas shaping modern pastry. At 304 pages, it is both an inspiring read and a valuable resource for chefs and serious food lovers.

Content Highlights:

  • Issue #18 of the internationally acclaimed So Good.. magazine.
  • Focuses on cutting-edge pastry, chocolate, desserts, and ice cream.
  • Features world-renowned chefs including Dinara Kasko, Lior Shtaygman, Frédéric Bau, and Cédric Grolet.
  • Includes recipes, interviews, techniques, and design inspiration.
  • Paperback, 304 pages, published in 2017, English language edition.
  • Explore innovative recipes and plating ideas for professional kitchens.
  • Gain insight into the creative processes of leading pastry chefs.
  • Keep as a reference guide for modern techniques and design trends.
  • Use as a source of inspiration for pastry students and culinary creatives.