Product Description
So Good..Pastry Magazine.
Biannual publication aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.
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The oven, lightness, latest techniques and ingredients, design come together in so good.. 28.
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Examples of some of the pieces to expect:
- Kirsten Tibballs, 20 years writing the history of pastry in Australia
- Maxime Frédéric, Sensitive generosity
- François Galtier, Animated pâtisserie
- Dimitri Economides, The pastritect
- Francesco Boccia, Rational pastry
- Maxime Maniez, Long live the classics
- Samira Saade, Seeing Stars
- Yusuke Aoki, Innovation doesn’t need tools
- Tomonari Kombu, The beauty of empty space
- Philippe Conticini, Praliné and 0.5% osmosis
- Ju Chamalo, Applied ‘flanology’
- Karl de Smedt, The protector of sourdoughs
- Language: English.
- Paperback. Pages: 316. Published: January 2022.