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SO GOOD MAGAZINE #22
DKK. 190,00

So Good Magazine #22

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 #22, som udkom juli 2019:

Issue number 22 of So Good provokes a carousel of emotions that range from fascination and surprise of its most creative proposals (Lauren V. Haas on the cover, Jordan Kahn, Maurits van der Vooren and Bart de Gans, Saray Ruiz or Julien Álvarez, among others) to the confidence and pride that this patiently cultivated product awakens (Pierre Hemé, Niklesh Sharma, Philippe Givre). A parade that oscillates between seriousness and the pure pleasure of learning thanks to the sum of talents that come together, among which is Joris Vanhee and his chocolate glazes, Ramon Morató and the new generation of ganaches, the latest designs by Nicolas Boussin, the reinvention of Antonio Bachour, the geometric pastries of Guillaume Shoppohoven, the Japanese school of Hideki Kawamura, and a lot more content.

Articles:

Pierre Hermé, The pastry that is served
Lauren V. Haas, The pastry of dreams
Philippe Givre, The well thought out pastry
Yann Menguy, We make an identity pastry, creativity is the slogan
Marta Martín, Air collection
Pieter de Volder, Simple on the outside, powerful on the inside
Guillaume Schoppohoven, Geometric viennoiserie
Bart de Gans & Maurits van der Vooren, Collision
Nicolas Houchet, The gesture that makes the difference
Luis Amado, That detail that changes everything
Melissa Walnock, Find a way to make it happen
Javier Guillén, Experiential
Saray Ruiz, Interior life
Graham Mairs, Water, fire, earth, ether
Roberto Cortez, A unique piece
Hideki Kawamura, Sense changes and sensibility evolves
Antonio Bachour, A different repertoire
Nicolas Boussin, Commitment
Jordan Kahn, Building Block
Tidbits
Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
Niklesh Sharma, Leading the new patisserie in Asia
Ramon Morató, A new approach to ganache II
Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
Blanca del Noval, The value of kernels and stale bread

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


SO GOOD MAGAZINE NYHEDSBREV

So Good Magazine er et internationalt magasin om konditori og det søde køkken. Det udkommer typisk to gange om året, og der er rift om det begrænsede oplag. Vi sender en mail ud til denne liste, når nye udgaver af So Good Magazine udkommer. Tilmeld dig listen her.

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