So Good Magazine Issue 32

Description

So Good.. Magazine #32 � Global Haute P�tisserie, July 2024
A journey through the pinnacle of pastry, from frozen artistry to global creativity
In its 32nd issue, So Good.. Magazine once again delivers a breathtaking showcase of the world's top pastry chefs, chocolatiers, and visionary dessert creators. This edition takes you on a whirlwind tour of haute p�tisserie innovation, from sub-zero frozen desserts to the heat of Dubai�s booming pastry scene.

Inside Issue 32:

Frozen Artistry

Emmanuel Ryon & David Wesma�l (MOFs) � The elegance of classical frozen p�tisserie
Artem Grachev � A culinary approach to ice-based desserts
Jes�s Escalera � Aroma theory and sensory-driven pastry

Purity, Simplicity & Surprise

David Briand (MOF) � A tribute to minimalist precision
Eunji Lee � Subtle creativity in refined form
Nu�o Garc�a � Artistic viennoiserie redefined

Bold & Unexpected

Paul Yochum � The world of gourmet donuts
Joris Vanhee � Techniques for working with ultra-fresh chocolate
Michal Kleiber � Pastry inspired by Polish heritage and nature

Excellence in Competition

Ra�l Bernal & Pol Marginedas � Spain�s finest chocolatiers share their award-winning creations

Global Sweet Adventures

Ash Smith (Melbourne) � Comforting desserts with depth
Jiro Tanaka (Japan) � Introducing the Deligant concept
Orfali Brothers (Dubai) � The strategy behind a Middle Eastern pastry sensation
Julius Persoone (Belgium) � Purpose-driven creations, including bonbons for cancer patients
Ronald Garc�a (Mexico) � The Mayan influence on modern pastry
Suzette Gresham (San Francisco) � Culinary storytelling from Acquarello
Wei Loon Tan, Jeffrey Tan, Jer Yenn & Jia Yi (Malaysia) � Pastry innovation from Southeast Asia

Specifications:

Language: English
Pages: 318
Cover Type: Semi-hard cover
Publisher: Grupo Vilbo
Publication Date: July 2024