So Good Pastry Magazine #25 (EN)

Description

So Good 25 — Crossroads between innovative restaurant dessert, classic shop pastry, and the irresistible products just out of the oven.

The commitment to innovation, with seeking one’s own personal path is the common thread between Jose Andrs’s (Charisse Dickens) Think Food Group, Curtis Duffy’s new Ever, or ngel Len’s seafood restaurant in Spain. The spirit of fusion of formats shines in the proposals of Antonio Bachour, Attila Meinhart, and Eric Ortuo. The in-depth technique is the pretext for Josep Maria Ribs and Michel Eickermans articles. Four great chefs pay tribute to a classic, the Michel Bras coulant. Patryk Szczepanskis inclusive patisserie, nature embodied in a cake by Lior Shtaygman, the evolved Indian tradition of Vinesh Johny, the second fermented chocolates of Ivan Pascual, the unique and pedagogical style of Eunyoung Yun and so on up to 24 different stories to enjoy a complete panorama of the best modern pastry today.

Language: English
304 pages
Published in 2021

Contents:

FLOWING-40 years of the most magical dessert

• Michel BrasFrom simplicity to genius
• Cdric GroletA melting heartbeat
• Oriol BalaguerA balancing act
• Emmanuel RyonTwo textures in one
• Albert AdriFrom cake to dessert
• Lior ShtaygmanLiving nature
• Charisse DickensDiligence, discipline and perseverance
• Attila MeinhartReinventing naturalness
• Patrik SzczepaskiThe green sugar

25th ANNIVERSARY – Chocolate Academy

• Enric MonzonisRound cakes
• Albert DavTravel pastry
• Josep Maria RibSpreads for a new gastronomy
• Julien DugourdExclusivity with sea views
• Raphal GiotA pleasure which raises hopes
• Vinesh JohnyIndia inspiration
• Masahiko OzumiExploring ultimate uniqueness
• Curtis DuffyBreaking boundaries
• Eric OrtuoConstant renovation
• Hiroyuki EmoriThe sky is the limit to the variation of Tigre
• Michel EyckermanArtisan emblems
• Tidbits
• ngel Len & David ChamorroThe sweet that came from the sea
• Ivan PascualThe chocolate of two fermentations
• Eunyoung YunFrom Garuharu to the world
• Antonio BachourBachour in a couple of bites