So Good Magazine #25 (EN)
So Good Magazine #25 (EN)
So Good Magazine #25 (EN)
So Good Magazine #25 (EN)
So Good Magazine #25 (EN)
So Good Magazine #25 (EN)
So Good Magazine #25 (EN)
So Good Magazine #25 (EN)
So Good Magazine #25 (EN)
So Good Magazine #25 (EN)
So Good Magazine #25 (EN)
So Good Magazine #25 (EN)

So Good Magazine #25 (EN)

Gusta Supplies

$43.95

So Good 25 -- Crossroads between innovative restaurant dessert, classic shop pastry, and the irresistible products just out of the oven.

The commitment to innovation, with seeking one's own personal path is the common thread between Jose Andrés's (Charisse Dickens) Think Food Group, Curtis Duffy's new Ever, or Ángel León's seafood restaurant in Spain. The spirit of fusion of formats shines in the proposals of Antonio Bachour, Attila Meinhart, and Eric Ortuño. The in-depth technique is the pretext for Josep Maria Ribé’s and Michel Eickerman’s articles. Four great chefs pay tribute to a classic, the Michel Bras coulant. Patryk Szczepanski’s inclusive patisserie, nature embodied in a cake by Lior Shtaygman, the evolved Indian tradition of Vinesh Johny, the second fermented chocolates of Ivan Pascual, the unique and pedagogical style of Eunyoung Yun… and so on up to 24 different stories to enjoy a complete panorama of the best modern pastry today.

• Language: English
• 304 pages
• Published in 2021

Contents:

FLOWING - 40 years of the most magical dessert

  • Michel Bras From simplicity to genius
  • Cédric Grolet A melting heartbeat
  • Oriol Balaguer A balancing act
  • Emmanuel Ryon Two textures in one
  • Albert Adrià From cake to dessert
  • Lior Shtaygman Living nature
  • Charisse Dickens Diligence, discipline and perseverance
  • Attila Meinhart Reinventing naturalness
  • Patrik Szczepański The green sugar 

25th ANNIVERSARY - Chocolate Academy

  • Enric Monzonis Round cakes
  • Albert Daví Travel pastry
  • Josep Maria Ribé Spreads for a new gastronomy
  • Julien Dugourd Exclusivity with sea views
  • Raphaël Giot A pleasure which raises hopes
  • Vinesh Johny India inspiration
  • Masahiko Ozumi Exploring ultimate uniqueness
  • Curtis Duffy Breaking boundaries
  • Eric Ortuño Constant renovation
  • Hiroyuki Emori The sky is the limit to the variation of Tigre
  • Michel Eyckerman Artisan emblems
  • Tidbits
  • Ángel León & David Chamorro The sweet that came from the sea
  • Ivan Pascual The chocolate of two fermentations
  • Eunyoung Yun From Garuharu to the world
  • Antonio Bachour Bachour in a couple of bites


At Gusta Supplies, we endeavour to secure hard-to-source ingredients and tools so the community here can enjoy a tasteful selection. We are particular about the origin of these products in respect to its cultural and technological significance. We want you to use only the best we can afford to provide.

Inventory Last Updated: Feb 08, 2023

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C
Cynthia
Breathtaking

from the eye catching cover to the heart melting recipes.
This is a book I can’t wait to eat in my slow learning process.
Thanks to the chefs and the contributors.

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