The fourth volume in the so good.. Recipes series compiles every recipe published in so good.. magazine from issues 25 to 32—nearly 1,700 recipes from 158 top pastry chefs worldwide. This 384-page hardcover is expertly organized by category, allowing professionals to easily find and compare techniques for mousses, gelées, sponges, and more.
Whether it’s 17 dark chocolate mousses, 23 pâte à choux variations, or 15 eggless fruit creams, this book offers a curated selection of tested recipes straight from the world’s best kitchens. Trends emerge clearly: raspberries, lemons, and almonds top the ingredient charts, and baked doughs dominate over frozen desserts—affirming the shift toward oven-crafted pastries.
Unlike online sources, so good.. Recipes delivers chef-tested reliability, offering both inspiration and functionality. Ideal for pastry professionals, instructors, and ambitious artisans, it’s more than a cookbook—it’s a global benchmark of modern pastry practice.
Index of recipes
- Sponge cakes and bakes
- Sablés, crumbles ad other crispy dough
- Mousses
- Creams, crémeux, egg-free creams
- Ganaches and other bonbon fillings
- Pralinés, gianduja and other
- Ice creams and sorbets
- Gels, gelées, pâtes de fruit
- Glazes and sprays
- Sauces, syrups, soups, jams
- Caramels, tuiles, croustillants
- Drinks, foams, sands
• Language: English
• Published in 2025
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Inventory Last Updated: Jun 04, 2026
