SO GOOD.. #25 JANUARY 2021

SO GOOD.. #25 JANUARY 2021

So Good
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Description

So Good..Pastry Magazine Issue 25

So Good.. #25 January 2021 is a must-have for pastry enthusiasts, professional chefs, and culinary creatives looking to explore the world of modern pastry through innovation, fusion, and expert techniques. Published in January 2021, this edition offers an in-depth look at the evolving world of contemporary pastry, showcasing the artistry and creativity of renowned chefs from around the globe.

  • Explore the personal journeys of culinary trailblazers like José Andrés (Charisse Dickens) of ThinkFoodGroup, Curtis Duffy of Ever, and Ángel León, the seafood visionary from Spain, as they share their commitment to innovation and craftsmanship.
  • Marvel at the creative spirit of chefs Antonio Bachour, Attila Meinhart, and Eric Ortuño as they blend tradition with cutting-edge techniques to push the boundaries of pastry design.
  • Gain insight from the technical mastery of pastry experts Josep Maria Ribé and Michel Eickerman, who dive deep into the skills and techniques essential for modern pastry excellence.
  • Celebrate the iconic Michel Bras coulant, as four world-class chefs pay tribute to this legendary dessert, offering unique interpretations and inspiring takes on the classic.
  • With 24 distinct stories, this edition presents a complete panorama of contemporary pastry, offering inspiration, techniques, and fresh perspectives for pastry chefs at every level. Whether you're a professional looking to refine your craft or a pastry enthusiast seeking the latest trends, So Good.. Pastry Magazine delivers a comprehensive view of the best modern pastry today.
  • This edition goes beyond showcasing beautiful pastries. It brings you closer to the minds of some of the world’s most creative chefs, offering you not just recipes but stories of inspiration, passion, and dedication. Learn how the art of pastry is evolving, where tradition meets innovation, and how some of today’s finest chefs fuse techniques and formats to create desserts that are truly works of art.
  • Language: English
  • Paperback
  • Pages: 340
  • Published: January 2021