So Good Magazine Issue 35 — Hardcover

Description
So Good Magazine Issue 35 dives into the world of haute pâtisserie through the lens of gastrophysics — blending science, technique, and emotion to shape how desserts are perceived and experienced. This edition explores how memory, multisensory cues, and flavor construction can elevate pastry beyond taste, creating desserts that provoke emotion, nostalgia, and intellectual curiosity.
Featuring international pastry chefs, researchers, and innovators, Issue 35 unpacks the scientific foundations of taste while celebrating precision, elegance, and creative vision at the highest level of contemporary pastry.

Specifications

• Format: Hardcover

• Pages: 328

• Language: English

• Skill Level: Professional / Advanced

• Focus Topics: Gastrophysics, flavor construction, sensory perception, haute pâtisserie, recipe development, plating, technique, creative process

• Contributors: Luis Amado, Alba Ruiz Ceamanos, Matthieu Atzenhoffer, Irene Iborra, Janice Wong, Christophe Domange, Julien Álvarez, Yusuke Matsuhita, Sachiyo Takagi, David Baert, Albert Adrià, Nicolas Lambert, Fabien Emery, Alexis Sanson, Carmen Rueda, Dexter Lee, and others