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We started this 2023 with the launch of a new issue of so good.. magazine, an issue with which, in addition to presenting the work of pastry chefs from around the world, we also wanted to raise awareness and place ourselves before the mirror. We ask a question to all of those who are part of artisan pastry: what are you doing? And what we are referring to is the need to carry out daily work that is more sustainable, more respectful of the environment, more efficient in terms of energy, and even if it is more ethical. No less interesting are the three technical articles that are also included in this so good.. magazine #29. The first is by Michel Willaume and Marc Balaguer, who provide us with a very interesting study on fruit glazes. Under the premise of achieving more natural fruit glazes, they have developed simple basic recipes to work with up to 100 different coatings. Richard Hawke, shares the second of the technical articles that we collect in this issue. The author pours all of his technical experience with pectins to offer us a very practical article, full of comments, tips, and concrete information on how to work with this kind of ingredient in all contexts and applications. Finally, the Japanese pastry chefs Daisuke Mori and Yohei Nakayama, invite us to discover the world of fermented foods through two of Japanese gastronomy’s iconic products, miso and sake, but taking them to the level of haute western pastry. Many recipes, interviews, tips, trends, chefs in the new so good