SO GOOD - # 30 - Best Magazine Of Haute Pâtissere
Description
Celebrating 30th issue since the first inception in January 2009, so good.. magazine has garnered worldwide recognition and the respect of diverse readers. Showcasing the pinnacle of gastronomy, So Good Magazine refreshed design highlights the role in elevating the culinary profession. Issue #30 spotlights a generation of thirty-something professionals who embody experience, responsibility, and unwavering creativity. Explore captivating articles on AI-generated cakes, innovative cocktails, wild plant-based desserts, and more. Featuring renowned pastry chef Amaury Guichon, along with 20 chefs representing 14 nationalities (including seven women pastry chefs), our 312-page publication boasts 165 mesmerizing photographs and presents 50 exclusive creations with recipes. Discover avant-garde pastry techniques, step-by-step instructions, and an array of delectable treats in this culinary extravaganza.
Content: 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
Tidbits
THREE DESSERTS TO DRINK AND THREE COCKTAILS TO EAT
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.