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So Good Magazine - Issue 21 - Paperback English - 304 pages

Davide Comaschi, Johan Martin, Frank Haasnoot, and Yann Couvreur come together in issue 21 to share their vision of pastry, their attitude towards such a dynamic sector, their creative methods, and their desire for innovation. An issue with alternative articles, such as the experiences of the five new MOF pâtissier, the work of the spectacular school Wang Sen in Shanghai with 12 campuses and 3,000 students per year, or the research on ganaches developed by Ramon Morató with Anne Cazor.

This issues features:

Kirsten Tibballs Happy birthday, so good..

Jiro Tanaka Chocolate Japanesque

Johan Martin Slow viennoiserie

Yann Couvreur Exactly what it looks like

Frank Haasnoot The living pastry

Davide Comaschi Double success

Alexis Bouillet The piping bag and the spatula

Juan Contreras A long journey to the sweet side

Nicolas Belorgey Books full of nostalgia

Attila Meinhart A culinary touch

Xavi Donnay Mini priority

Richard Hawke A dialogue with the ingredients

Pascal de Deyne Nature in mouth

Essence, by Espaisucre, High school desserts

Miko Aspiras Stories from the Philippines

Jose Romero The Panettone inside and out

Anna Bolz Hitting all the right notes

Ramon Morató & Anne Cazor A new look at chocolate ganache

Wang sen The western style agitator in China

Jerome Falyosc The recipe of a chef’s portrait