With this izzue, so good has completed their first 30 since that first so good magazine saw the light of day back in January 2009.  Today so good magazine is known on all the continents and it has the respect of thousands and thousands of readers from different cultures, contributing to give visibility to a trade that proudly claims its role at the top of gastronomy.  So good also takes advantage of this issue to introduce some changes in the design and layout of the magazine, with the aim of slightly refreshing the appearance without losing style and personality.

So good magazine #30 focuses on the generation of professionals who are in their thirties.  They are our thirty-somethings, professionals who have already acquired experience and a sense of responsibility, but who keep intact their creative capacity and their taste for innovation and renewal.  In so good magazine #30 there are articles as interesting as cakes created by artificial intelligence, cocktails that are eaten and desserts that are drunk, desserts made from wild plants, edible water, the use of enzymes to take advantage of all the fruit, the technique to get the most out of glazes, an interview with Amaury Guichon, the world's most popular pastry chef with 11.5 million followers on IG, a mandarin orange Mont Blanc, a flower-shaped cake made without molds, techniques for sweets applied to the surface of cakes... and much more!

• Language: English
• 312 pages
• Published in 2023

Contents:

• 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