Buy So Good... #36 July 2026. A 326-page hardcover pastry magazine featuring Dinara Kasko, Jean-Michel Perruchon and world-class dessert inspiration.

So Good.. #36 July 2026

So Good
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25105
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Description

So Good.. Magazine Issue 36

So Good... #36 is a beautifully produced hardcover pastry magazine that explores the connection between pastry, creativity and contemporary art. Across 326 pages, this collector's edition brings together some of the world's most influential pastry professionals, showcasing original recipes, innovative techniques, inspiring interviews and thought-provoking features that celebrate craftsmanship at the highest level.

This issue is headlined by Dinara Kasko, whose striking cover creation reflects the artistic direction of the magazine, alongside an exclusive tribute to legendary Jean-Michel Perruchon following his retirement. Inside, you'll discover work from internationally recognised names including Pablo Gicquel, Aitor Zabala, Attila Meinhart, Yuri Cestari, Kohei Ogata, Pierre Marcolini and Emily Roux. At i4C, we love the So Good... series because it goes beyond recipes, offering genuine insight into creative processes, modern pastry techniques and the ideas shaping today's pastry world. It's the sort of book you'll return to for inspiration long after you've read it.

Key Features:

  • Hardcover edition.
  • Published in 2026.
  • 326 pages.
  • English language.
  • Features world-renowned pastry professionals.
  • Includes exclusive interviews, recipes and technical features.
  • High-quality photography and editorial design.
  • Ideal for building a professional pastry and dessert library.
  • Jean-Michel Perruchon and modern pâtisserie. A tribute
  • Jonathan Mougel, Christophe Morel, Julien Álvarez
  • Arnaud Larher, Stéphane Glacier
  • Dinara Kasko. The heavy impact of a bubble
  • Marco Sforza. A paradise called Tuscany
  • Kohei Ogata. Between innovation and accessibility
  • Aitor Zabala. Technique in the service of lasting experiences
  • Pablo Gicquel. Precision guided by emotion
  • Attila Meinhart. Pause everything
  • Pierre Marcolini. Honestly unstoppable
  • Yuri Cestari. Rethinking ganache through cocoa mass
  • Emily Thompson. Pastry that puts the planet first
  • Yohan Dutron. Leaving the superfluous behind
  • Emily Roux. A family delicacy
  • Pawel Ignaciuk. Reflections of oneself
  • Raúl Bernal & Albert Daví. Toward a more essential patisserie
  • Relais Desserts discovers Gaudí’s Barcelona
  • José Roldán. Two sides of the trade joining forces