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so good.. #22 July 2019


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  • Product Description

    Pastry is reinvented on a daily basis in the hands of French and European grand masters, and also skillfully developed in America and Asia

    The eagerly awaited issue number 22 of popular pastry publication so good provokes a range of emotions in the reader from utter fascination and surprise at some of the recipes and content (Lauren V. Haas on the cover, Jordan Kahn, Maurits van der Vooren and Bart de Gans, Saray Ruiz or Julien Álvarez, among others) to a joyful delight in some of the ideas and techniques suggested (Pierre Hemé, Niklesh Sharma, Philippe Givre).

    This issue features Joris Vanhee and his chocolate glazes, Ramon Morató and the new generation of ganaches, the latest designs by Nicolas Boussin, the reinvention of Antonio Bachour, the geometric pastries of Guillaume Shoppohoven, the Japanese school of Hideki Kawamura, and a lot more besides. So good 22 is packed full of ideas and inspiration and is a must have for any pastry chef.

     

    CONTENTS

    • Pierre Hermé, The pastry that is served
    • Lauren V. Haas, The pastry of dreams
    • Philippe Givre, The well thought out pastry
    • Yann Menguy, We make an identity pastry, creativity is the slogan
    • Marta Martín, Air collection
    • Pieter de Volder, Simple on the outside, powerful on the inside
    • Guillaume Schoppohoven, Geometric viennoiserie
    • Bart de Gans & Maurits van der Vooren, Collision
    • Nicolas Houchet, The gesture that makes the difference
    • Luis Amado, That detail that changes everything
    • Melissa Walnock, Find a way to make it happen
    • Javier Guillén, Experiential 
    • Saray Ruiz, Interior life
    • Graham Mairs, Water, fire, earth, ether
    • Roberto Cortez, A unique piece
    • Hideki Kawamura, Sense changes and sensibility evolves
    • Antonio Bachour, A different repertoire
    • Nicolas Boussin, Commitment
    • Jordan Kahn, Building Block
    • Tidbits
    • Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
    • Niklesh Sharma, Leading the new patisserie in Asia
    • Ramon Morató, A new approach to ganache II
    • Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
    • Blanca del Noval, The value of kernels and stale bread

     

    • Paperback
    • ISSN: 2013-2034
    • Pages: 304
    • Published: 2019
    • Language: English

     

     

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