so good.. Recipes #3 is the third installment in this acclaimed series—a comprehensive, professionally curated collection of over 1,800 recipes from so good.. magazine issues 17 to 24. It remains one of the most ambitious recipe compilations ever created for modern pastry chefs and dessert professionals.
Organized into 12 essential categories, including creams, doughs, gels, baked goods, plated desserts, ice creams, and more, this edition offers not only quantity, but also exceptional depth and precision. Each recipe reflects the innovation, rigor, and technique of 120 top-level pastry chefs from around the world. These contributors bring with them not only technical excellence but also an awareness of emerging trends and evolving sensitivities in contemporary dessert making.
Whether comparing techniques, revisiting a favourite chef’s creations, or exploring recipes centred around specific ingredients or textures, so good.. Recipes #3 serves as a highly practical reference. With its easy-to-navigate format and editorial precision, it’s the ideal companion to the magazine series—and an indispensable source of inspiration for chefs, educators, and pastry professionals alike.
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 2022
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Inventory Last Updated: Sep 22, 2025
