So Good.. #30 July 2023 is a 312-page pastry magazine featuring 20 international pastry chefs, 50 exclusive creations, recipes and 165 photographs.

So Good.. #30 July 2023

So Good
SKU:
23378
£27.99 (Inc. VAT)
£27.99 (Ex. VAT)
Current Stock:
Adding to cart… The item has been added
global
Description

So Good.. Issue 30

So Good.. #30 July 2023 celebrates the 30th edition of one of the most creative publications in modern pastry. Across 312 pages, this English-language issue brings together 20 pastry chefs from 14 nationalities, sharing ambitious desserts, new techniques, original recipes and plenty of ideas to get you thinking differently about pastry.

And issue 30 certainly isn't short on talking points. Inside you'll find cakes created using artificial intelligence, cocktails designed to be eaten, desserts you can drink, wild plants transformed into pastry and even edible water. Alongside the more experimental ideas are 50 exclusive creations with recipes, step-by-step methods, techniques, cuts and detailed photography to explore at your own pace.

Key Features:

  • Issue 30 of So Good.. magazine.
  • Published July 2023.
  • 312-page paperback edition.
  • Written in English.
  • Features 20 pastry chefs representing 14 nationalities.
  • Includes contributions from seven female pastry chefs.
  • Contains 12 interviews.
  • Features 50 exclusive creations with corresponding recipes.
  • Includes step-by-step instructions, techniques, cuts and details.
  • Illustrated with 165 photographs.
  • Refreshed design and layout introduced for the 30th edition.
  • Summary:
    • Amaury Guichon. Chosen
    • Martin Diez. The triple play
    • Dinara Kasko. AI, an inevitable ally
    • Jesús Escalera. A decade of wonders
    • Natalie Eng. Quiet sophistication
    • Juan Gutiérrez. The path of dreams
    • Lluc Crusellas. By right
    • René Frank. The boost that dessert deserves
    • Francisco Moreira. meaningful
    • Long Ming Ai. Black, pink and citrus
    • Samuel Ducrotoy. Fresh air
    • David Gil. Enzymes reach desserts and ice creams
    • Blanca del Noval. Wild Pantry
    • Jesús Camacho. Island bites
    • Luis Amado. Pushing the limits or raising the bars
    • Yelene Anter. A little bit of science and a lot of art
    • Ksenia Penkina. A brilliant ending
    • Tejasvi Chandela. The mithai touch
    • Mineko Kato. Desserts for a better future
    • Xavi Donnay. For small and delicate patisserie