SO GOOD.. #27 JANUARY 2022

So Good
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22592
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So Good.. Issue 27

Discover the artistry and innovation in the world of pastry with So Good.. #27 January 2022, a must-have edition of the renowned So Good.. Pastry Magazine. This issue features 21 captivating stories from 24 of the world’s leading pastry chefs, offering a deep dive into their journeys of personal growth, creativity, and relentless dedication to their craft. From mastering advanced techniques to showcasing unique cultural fusions, this issue is packed with inspiration and invaluable insights.

  • In So Good.. #27, you’ll explore:
    • How to elevate a millefeuille with even more flavour and crunch in every bite.
    • The intriguing creation of the Balinese meringue, which stands apart from Italian, Swiss, and French traditions.
    • Innovative combinations of iconic Asian flavours in a pound cake.
    • A visually stunning bonbon inspired by the nightscape of Dubai.
    • The unique fusion between a galette des rois and a mooncake.
    • Tips for creating a ganache that remains irresistibly “melty” with a refreshing cold sensation.
    • The secret behind one of the spongiest Japanese roll cakes.
  • With 304 pages of exclusive content, techniques, and inspiration, So Good.. #27 is the ultimate guide for professional pastry chefs and enthusiasts seeking to push the boundaries of their creativity.
  • Language: English
  • Paperback
  • Pages: 304
  • Published: January 2022