Description
The latest edition of So Good Magazine is about the crossroads between youth, boldness, and the weight of well-understood tradition.
The will to carve out ones own path by Joaquin Soriano. The desire to take an establishment further by Gianluca Fusto. Mark Welker’s meticulous avant-garde. The surprising chocolate making of Andrey and Ronya Dubovik, Francisco Migoya, and Luis Amado. The wisely updated tradition of Florent Margaillan. The magic of the Southern Cone immortalized by Pablo Baracat and so on, reaching 24 stories with the same focal point: a love for pastry.
Language: English
304 pages
Published in 2020
Contents:
- Mark Welker,The four fundamentals
- Ronny Emborg,The gastronomic side of fruit
- Fusto Milano,A singular space for a unique creator
- Jean-Thomas Schneider,Beyond titles
- Francisco Migoya,Eyes wide open
- Andrey & Ronya Dubovik,Love, passion and chocolate
- Nina Tarasova,Puff pastry, start and finish line
- Joaquin Soriano,Competitive personality, homey spirit
- Nicolas Arnaud,Simple and safe
- Lluc Crusellas & Marta Martn,The so good generation
- Akihiro Kakimoto,A combination to wow the world
- Laurent Bichon,The lessons behind a beautiful photo
- Richard Hawke,Naturally white
- Florent Margaillan,Hyper-gourmand identity
- Graham Hornigold & Heather Kaniuk,Crossing the bridge
- Luis Amado,The sky is the limit
- Alexei Grebenshchikov,Fresh from Russia
- Andrea Cot,Light, familiar, meticulous
- Tidbits
- Grant Achatz,Fine dining and to-go food might seem like odd bedfellows but Chicagos Alinea is proving otherwise
- Magic Southern Cone
- Pablo Baracat,A photo must induce in people a connection between what they see and what they want
- Luciano Garca,Back to the origins
- Gustavo Sez,Gestures which define
- Matas Ris,Tempting to change
- Beln Melamed,Getting bored is not an option
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