{"product_id":"so-good-magazine-issue-21","title":"So Good Magazine - Issue 21","description":"\u003cp\u003eSo Good Magazine - Issue 21 - Paperback \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003eDavide 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.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003eThis issues features:\u003c\/p\u003e\r\n\u003cp\u003eKirsten Tibballs Happy birthday, so good..\u003c\/p\u003e\r\n\u003cp\u003eJiro Tanaka Chocolate Japanesque\u003c\/p\u003e\r\n\u003cp\u003eJohan Martin Slow viennoiserie\u003c\/p\u003e\r\n\u003cp\u003eYann Couvreur Exactly what it looks like\u003c\/p\u003e\r\n\u003cp\u003eFrank Haasnoot The living pastry\u003c\/p\u003e\r\n\u003cp\u003eDavide Comaschi Double success\u003c\/p\u003e\r\n\u003cp\u003eAlexis Bouillet The piping bag and the spatula\u003c\/p\u003e\r\n\u003cp\u003eJuan Contreras A long journey to the sweet side\u003c\/p\u003e\r\n\u003cp\u003eNicolas Belorgey Books full of nostalgia\u003c\/p\u003e\r\n\u003cp\u003eAttila Meinhart A culinary touch\u003c\/p\u003e\r\n\u003cp\u003eXavi Donnay Mini priority\u003c\/p\u003e\r\n\u003cp\u003eRichard Hawke A dialogue with the ingredients\u003c\/p\u003e\r\n\u003cp\u003ePascal de Deyne Nature in mouth\u003c\/p\u003e\r\n\u003cp\u003eEssence, by Espaisucre, High school desserts\u003c\/p\u003e\r\n\u003cp\u003eMiko Aspiras Stories from the  Philippines\u003c\/p\u003e\r\n\u003cp\u003eJose Romero The Panettone inside and out\u003c\/p\u003e\r\n\u003cp\u003eAnna Bolz Hitting all the right notes\u003c\/p\u003e\r\n\u003cp\u003eRamon Morató \u0026amp; Anne Cazor A new look at chocolate ganache\u003c\/p\u003e\r\n\u003cp\u003eWang sen The western style agitator in China\u003c\/p\u003e\r\n\u003cp\u003eJerome Falyosc The recipe of a chef’s portrait\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eLanguage: English\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003ePages: 304\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"So Good","offers":[{"title":"Default Title","offer_id":51176296710429,"sku":"BK036","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/5420\/2909\/files\/SG21_lg.jpg?v=1776340926","url":"https:\/\/www.homechocolatefactory.com\/products\/so-good-magazine-issue-21","provider":"Home Chocolate Factory","version":"1.0","type":"link"}