Buy So Good.. #27 January 2022 at i4C. Discover 304 pages of modern pastry recipes, innovative techniques and inspiration from 24 pastry professionals.

So Good.. #27 January 2022

So Good
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22592
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Description

So Good.. Issue 27

So Good.. #27 January 2022 is an inspiring edition of the internationally acclaimed pastry magazine, exploring the creativity, craftsmanship and technical innovation behind contemporary patisserie. Featuring 21 fascinating stories from 24 internationally recognised pastry professionals, this issue offers a wonderful insight into modern dessert development, innovative flavour combinations and the techniques shaping the world of pastry.

Across 304 beautifully presented pages, Issue 27 brings together an exciting collection of recipes, interviews and technical features. Discover new approaches to classic French patisserie, including a millefeuille designed to deliver even more flavour and crunch, alongside the intriguing techniques behind Balinese meringue and exceptionally light Japanese roll cakes.

The magazine also explores the influence of international flavours and culinary traditions on contemporary desserts. Highlights include a creative fusion of galette des rois and traditional mooncake, a striking chocolate bonbon inspired by Dubai's night-time skyline, and inventive combinations of Asian flavours in a classic pound cake. Technical features also examine the development of ganache with a distinctive melting texture and refreshing cooling sensation.

Key Features:

  • Published January 2022.
  • 304-page paperback publication.
  • Written in English.
  • Features 21 stories from 24 international pastry professionals.
  • Explores modern patisserie, chocolate work and innovative dessert techniques.
  • Includes creative interpretations of millefeuille, galette des rois and Japanese roll cakes.
  • Features international flavour combinations and contemporary pastry presentations.
  • Combines technical insights, recipes, interviews and professional photography.
  • Ideal for pastry reference collections, culinary education and recipe development.