{"product_id":"so-good-magazine-issue-35","title":"So Good Magazine Issue 35","description":"\u003ch1 data-start=\"65\" data-end=\"108\"\u003e\u003cstrong data-start=\"67\" data-end=\"108\"\u003eSo Good Magazine Issue 35 — Hardcover\u003c\/strong\u003e\u003c\/h1\u003e\r\n\u003cp data-start=\"110\" data-end=\"739\"\u003e\u003cstrong data-start=\"110\" data-end=\"125\"\u003eDescription\u003c\/strong\u003e\u003cbr data-start=\"125\" data-end=\"128\"\u003e\r\nSo 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.\u003cbr data-start=\"513\" data-end=\"516\"\u003e\r\nFeaturing 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.\u003c\/p\u003e\r\n\u003ch3 data-start=\"746\" data-end=\"768\"\u003e\u003cstrong data-start=\"750\" data-end=\"768\"\u003eSpecifications\u003c\/strong\u003e\u003c\/h3\u003e\r\n\u003cul data-start=\"769\" data-end=\"1284\"\u003e\r\n\u003cli data-start=\"769\" data-end=\"788\"\u003e\r\n\u003cp data-start=\"771\" data-end=\"788\"\u003eFormat: Hardcover\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003cli data-start=\"789\" data-end=\"801\"\u003e\r\n\u003cp data-start=\"791\" data-end=\"801\"\u003ePages: 328\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003cli data-start=\"802\" data-end=\"821\"\u003e\r\n\u003cp data-start=\"804\" data-end=\"821\"\u003eLanguage: English\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003cli data-start=\"822\" data-end=\"860\"\u003e\r\n\u003cp data-start=\"824\" data-end=\"860\"\u003eSkill Level: Professional \/ Advanced\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003cli data-start=\"861\" data-end=\"1007\"\u003e\r\n\u003cp data-start=\"863\" data-end=\"1007\"\u003eFocus Topics: Gastrophysics, flavor construction, sensory perception, haute pâtisserie, recipe development, plating, technique, creative process\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003cli data-start=\"1008\" data-end=\"1284\"\u003e\r\n\u003cp data-start=\"1010\" data-end=\"1284\"\u003eContributors: 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\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"So Good","offers":[{"title":"Default Title","offer_id":51176293957917,"sku":"BK081","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/5420\/2909\/files\/so-good-no-35.webp?v=1776340885","url":"https:\/\/www.homechocolatefactory.com\/products\/so-good-magazine-issue-35","provider":"Home Chocolate Factory","version":"1.0","type":"link"}