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So Good Issue 26

$89.00 AUD

So Good Issue 26

$89.00 AUD

In stock

Language: English

Features of so good.. Issue 26

26 pastry chefs come together in this so good.. 26 to continue sharing, because sharing is a way of moving forward, a way of growing, a way of living.

Fresh, artisanal, and original. The cover of so good..magazine, signed by Frank Haasnoot, sums up the content of this 26th issue very well, an issue in which we have gathered 26 chefs who provide us with up to fifty incredible creations.

A pig’s blood ice cream, a laurel ganache, a lemon-shaped brioche, croissants in three colors, a waffle-bar, a pea-green mousse, a buffalo milk mousse … As well as four ways of interpreting the Saint Honoré, five spectacular chocolate fillings, an XXL éclair, ants encased in amber, a zucchini flower with honey and snow chrysanthemum, a cherry and pistachio crown, a fermented cashew cream…



Saint Honoré turns 175 years old

Dinara Kasko, Riding the waves

Jérémy del Val, Breathing in a new aroma

Saray Ruiz, Upside down, inside out

Zhou Xiaohu, Saint Honoré tree


Rasmus Munk, Stirring up the diner

Christophe Adam, The genie grows

Nina Métayer, Unstoppable progression

Gonzo Jiménez, ‘Miette et Chocolat’ where magic happens

Zhou Xiaohu, Devil is in the details

Jan Proot, Renewing to remain at the top

Jiho Kim, Embracing change

Roberto Cortez, Floral sensitivity

Matthieu Atzenhoffer, Competing to learn

Vicky Lau & Nocar Lo, The charm of finding balance

Miko Aspiras, Smoked, fermented and coagulated

Alexandre Fink, Natural scenes

Szilárd Tóth & Csenge Dusha, A trip to the heart of Hungary

Luciano García, Connected with the land


Only cocoa, nothing more and nothing less

Andrey Dubovik & Ronya Belova, Crowned with laurel

Frank Haasnoot, Fruit is beautiful

Melissa Coppel, Sensory journey

Kirsten Tibballs, Sweet & savory

Emmanuel Ryon, Homage



Jordi Farrés, Dream of a heady chocolate

Files by Ramon Morató, Much more than a pastry book


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