So Good Magazine - Issue 18

So Good Magazine - Issue 18

Product Code: BK026

Price: £22.50

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Product Information

SoGood Magazine - Paperback English - 304 pages

Packed with ideas, recipes, styles and features on every aspect of modern gastronomy from experts around the world. Includes features on pastry, chocolate, colour, flavour, baking, creativity and philosophy in the kitchen:


This issues features:

Dinara Kasko,
Simply amazing

Lauren v. Hass,
A critical approach

Lior Shtaygman,
A close look

Frédéric Bau,
Imagining the future

Cédric Grolet,
Lemon, apple, hazelnut, and almond

Oriol Castro, Eduard Xatruch & Mateu Casañas,
New techniques without borders

Christophe Roesems,
Defending a character

David Gil,
Ice cream beyond itself

Leonardo di Carlo,
In full maturity

Gabriele Riva,
Mochi Gelato: When Japan and Italy met in a dessert

Andrés Morán,
Healthy yet good

Jordi Puigvert,
The multiple paths of technique

John Shields & Karen Urie Shields,
It Takes Two

Susanna Yoon,
Stick with her

Emmanuel Hamon,
Appreciating pâtissier globalization

Elena Krasnova,
Paris is in my hands

Antonio Bachour and Karina Rivera,
New Bistro Spirit Plated Desserts

Nobuhiro Koto,
A plate of Karuizawa

Franck Michel,
Classic and contemporary

Fredrik Borgskog,
The architecture of nature

Fabrizio Fiorani,
The incalculable value of superfluous

Vincent Attali,
Mediterranean, technological, free

Elaine young,
Accompanying the Indian pastry awakening



Shipping Weight: 1800.00 gms

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