Fri fragt ved køb for over 500,- kr
Levering 1-2 hverdage
DKK. 175,00

So Good Magazine er et fantastisk flot og stort magasin, som fokuserer på internationale kokkes seneste frembringelser og eksperimenter udi kagekunst, bagning, desserter og relaterede emner. Man siger selv, at So Good er 'The magazine of haute pâtisserie'.

Magasinet skrives på engelsk, og udkommer halvårligt.

Forlaget skriver om dette nummer, #20, som udkom i 2018:

So Good 20 invites you to celebrate innovation and technique in modern pastry. Modernity needs the personality of each chef to propose unprecedented concepts, but also generosity to share them with the whole sector. This is what the most innovative chefs in this issue do, such as Bart de Gans, Dinara Kasko, Andrés Lara, and Graham Miers. From the kitchens of the restaurants on the lips of everyone arrive the surprising Matthew Siciliano, Albert Adrià, the Disfrutar team, and Riley Redfern, among others. Elegance is reinvented in the hands of Patrice Demers, Eunyoung Yun, Marijn Coertjens, Luciano Garcia, and the rest of the international chefs who accompany them.

Enigma: The jewel of Albert Adrià
Dinara Kasko: Look and see
Philippe Vancayseele: Possibilist creativity
Gianluca Fusto: All to 3
Andrés Lara: A creative exercise around ice cream
Melissa Coppel: Details that count
Oriol Castro, Eduard Xatruch & Mateu Casañas: The OC’OO ways
Patrice Demers: À la minute
Josep Maria Ribé: Object of desire
Rafa Delgado: Without loose ends
Bart de Gans: East of West
Ryosuke Sugamata: Seeing is not always believing
Marijn Coertjens: There is no evolution without challenges
Matthew Siciliano: The taste of a community
Luciano García: The good vibes
Graham Mairs: The theory of creativity
Eunyoung Yun: Simple + pretty = irresistible
Riley Redfern: Knocking the classics
Elwyn Boyles: Simply Perfect
Baltasar Massot: A round snack
Winterspring: A Danish look at dessert
Kévin Clemenceau: The success that helps you grow

Sideantal: 304
Sprog: Engelsk
Vægt: 1,9 kg