Buy So Good.. #26 July 2021 at i4C. Explore 50+ modern pastry creations from 26 leading chefs, with innovative recipes and expert techniques.

So Good.. #26 July 2021

So Good
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Description

So Good.. Issue 26

So Good.. #26 July 2021 is a fascinating edition of the internationally acclaimed pastry magazine, bringing together some of the world's most creative pastry professionals to explore new techniques, unexpected ingredients and contemporary dessert design. Featuring 26 renowned chefs and more than 50 imaginative creations, this issue offers an inspiring look at the changing world of modern patisserie.

With a striking cover creation by celebrated pastry chef Frank Haasnoot, Issue 26 celebrates the craftsmanship and creativity behind exceptional desserts. Inside, you'll discover everything from three-coloured croissants and lemon-shaped brioche to more experimental creations featuring pig's blood ice cream, laurel ganache and fermented cashew cream. It's an intriguing combination of traditional pastry skills and unconventional flavour pairings that encourages readers to think differently about familiar ingredients.

Classic patisserie also has its place, with four interpretations of the iconic Saint Honoré and five creative chocolate fillings demonstrating how established techniques can be developed into something entirely new. Other highlights include a cherry and pistachio crown, buffalo milk mousse and inventive presentations that challenge expectations of what a dessert can be.

Key Features:

  • So Good.. Pastry Magazine, Issue 26.
  • Published July 2021.
  • English-language paperback publication.
  • Features 26 internationally recognised pastry professionals.
  • Showcases more than 50 contemporary pastry creations.
  • Cover artwork by renowned pastry chef Frank Haasnoot.
  • Includes four interpretations of the classic Saint Honoré.
  • Explores five creative chocolate fillings and experimental pastry techniques.
  • Features technical inspiration, innovative ingredients and modern dessert presentation.
  • Suitable for pastry reference collections, culinary education and recipe development.