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You are invited to enjoy this great cast of chefs
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so good #16 already available
view our teaser: https://vimeo.com/173442649
Cover: The bubbles with exotic fruit by Dinara Kasko
 
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Haute patisserie once again rejoices in a great celebration of creativity, that which is brought to us in so good #16 by contributors from all over the world. You are invited to enjoy the genius, boldness, and skill of this great cast of chefs who renew ideas, formats, and techniques related to sweet cuisine, setting trends with their proposals.
 

 
Dinara Kasko
From dedicated professionals to other bold figures that supply a shorter experience with passion and other values that deserve our attention. Get on our ship and enjoy this bubbly trip that will open new perspectives, designs, and techniques that will stimulate your own creativity.

 
Frank Haasnoot
In this issue we have award-winning chefs like Frank Haasnoot, Emmanuele Forcone, and Michel Willaume, along with other famous figures that highlight how the details of a finish or a technique mark the path of excellence and innovation.

 
Francisco Migoya
It's in their DNA, in addition to passion they have an eagerness to question everything, to discover techniques that help find new ways to adapt to traditional pastry to the present. This is the case of professionals like Francisco Migoya and Jordi Guillem, but there is also the effort to give a scientific perspective to the trade by the scientist Pere Castells, along with Enric Rovira, Ramon Morató, Josep Maria Ribé and Rubén Álvarez.

 
Jean Paul Hévin
Yoav Deckelbaum
Gabriele Riva
Raúl Bernal
Elegance, modernism, fun, contagious passion, reclaiming local ingredients, temples of chocolate and pastry worship... will you miss out? We're also joined by Andoni Luis Aduriz, Nick Muncy, Jean Paul Hévin, Raúl Bernal, Jean-François Deguignet, Lilian Bonnefoi, Naoki Fujiwara, Laurent Jeannin, Jordi Guillem, Joel Lindqvist, Antonio Bachour, Gabriele Riva, John Kraus, Cécile Farkas, Julia Soria, Yoshinari Otsuka, Yoav Deckelbaum and Yehiye Qadari.
 

More than 70 creations
25 chefs from 14 different nationalities
Pages: 304
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