So Good Magazine - Issue 20
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So Good 20 – A Celebration of Innovation in Modern Pastry /
So Good 20 is a dynamic issue that celebrates the evolution of modern pastry by showcasing the artistry, technique, and creativity of the world’s most innovative chefs. This volume is a tribute to chefs who redefine pastry with their unique personality, yet generously share their knowledge and vision with the entire industry.
Dive into the bold creations of Bart de Gans, Dinara Kasko, Andrés Lara, and Graham Miers, whose ingenuity shines throughout the pages. Explore the work of renowned culinary artists from globally celebrated restaurants, including Matthew Siciliano, Albert Adrià, the Disfrutar team, and Riley Redfern.
Elegance takes on new meaning in the hands of Patrice Demers, Eunyoung Yun, Marijn Coertjens, Luciano Garcia, and many more, making So Good 20 an essential addition to any professional pastry library. A masterful blend of trends, techniques, and inspiration for chefs, pastry lovers, and creatives seeking innovation.
So Good 20 is a dynamic issue that celebrates the evolution of modern pastry by showcasing the artistry, technique, and creativity of the world’s most innovative chefs. This volume is a tribute to chefs who redefine pastry with their unique personality, yet generously share their knowledge and vision with the entire industry.
Dive into the bold creations of Bart de Gans, Dinara Kasko, Andrés Lara, and Graham Miers, whose ingenuity shines throughout the pages. Explore the work of renowned culinary artists from globally celebrated restaurants, including Matthew Siciliano, Albert Adrià, the Disfrutar team, and Riley Redfern.
Elegance takes on new meaning in the hands of Patrice Demers, Eunyoung Yun, Marijn Coertjens, Luciano Garcia, and many more, making So Good 20 an essential addition to any professional pastry library. A masterful blend of trends, techniques, and inspiration for chefs, pastry lovers, and creatives seeking innovation.
Specifications:
- Format: Semi-Hardcover
- Pages: 304
- Language: English
- Dimensions: 23 x 29.7 cm
- Weight: 1.9 kg
- Published: 2018
- Featured Chefs: Bart de Gans, Dinara Kasko, Andrés Lara, Graham Miers, Matthew Siciliano, Albert Adrià, Disfrutar team, Riley Redfern, Patrice Demers, and more
- Skill Level: Professional / Advanced Enthusiast