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SO GOOD MAGAZINE #21
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 er på engelsk, og udkommer halvårligt.

Forlaget skriver om So Good #21, som udkom janaur 2019:

Every six months, So Good.. arrives on the shelves of bookstores, schools, and workshops with a selection of around 25 chefs who offer their talent, creativity and technique, obtaining an unparalleled snapshot of the best pastry that is being created at the moment all around the world.

Davide Comaschi, Johan Martin, Frank Haasnoot, and Yann Couvreur come together in issue 21 to share their vision of pastry, their attitude towards such a dynamic sector, their creative methods, and their desire for innovation. An issue with alternative articles, such as the experiences of the five new MOF pâtissier, the work of the spectacular school Wang Sen in Shanghai with 12 campuses and 3,000 students per year, or the research on ganaches developed by Ramon Morató with Anne Cazor. Other great professionals showcase more culinary styles, betting on local culture, reclaiming that which is gourmand, geometrically balanced presentations, and much more.

Articles:
Kirsten Tibballs: Happy birthday, so good..
Jiro Tanaka: Chocolate Japanesque
Johan Martin: Slow viennoiserie
Yann Couvreur: Exactly what it looks like
Frank Haasnoot: The living pastry
Davide Comaschi: Double success
Alexis Bouillet: The piping bag and the spatula
Juan Contreras: A long journey to the sweet side
Nicolas Belorgey: Books full of nostalgia
Attila Meinhart: A culinary touch
Xavi Donnay: Mini priority
Richard Hawke: A dialogue with the ingredients
Pascal de Deyne: Nature in mouth
Essence, by Espaisucre: High school desserts
Miko Aspiras: Stories from the Philippines
Jose Romero: The Panettone inside and out
Anna Bolz: Hitting all the right notes
Tidbits
Ramon Morató & Anne Cazor: A new look at chocolate ganache
MOF 2018: Five of a kind
Wang sen: The western style agitator in China
Jerome Falyosc: The recipe of a chef’s portrait

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