So Good Pastry Magazine #21 (EN)

Description

Davide Comaschi, Johan Martin, Frank Haasnoot, and Yann Couvreur come together in So Good Magazine’s 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 ptissier, 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 Morat with Anne Cazor. Other great professionals showcase more culinary styles, betting on local culture, reclaiming that which is gourmand, geometrically balanced presentations, and much more.

Language: English
304 pages
Published in 2019

Contents:

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
Tidbits
Ramon Morat & Anne Cazor, A new look at chocolate ganache
MOF 2018 Five of a kind
Wang Sen, The western style agitator in China
Jerome Falyosc, The recipe of a chefs portrait