So Good Magazine # 21, January 2019
Categories: Books, Cookbooks, Food & Wine

Davide Comaschi, Johan Martin, Frank Haasnoot and Yann Couvreur come together in 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 pâtissier, 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 Morató 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.


Print length: 304 pages
Language: English
Publisher: Vilbo
Publication date: January 1, 2019
subtitle: Paperback – Unabridged, January 1, 2019
author: Jiro Tanaka Alexis Bouillet, Anna Bolz, Attila Meinhart, Davide Comaschi, Frank Haasnoot, Jerome Falyosc Nicolas Belorgey Johan Martin, Jose Romero, Juan Contreras, Kirsten Tibballs, Miko Aspiras Yann Couvreur Pascal de Deyne, Ramon Morató & Anne Cazor, Richard Hawke, Wang sen, Xavi Donnay Mini contents director Alberto Ruiz head writer Jaume Cot layout and design director Xavi Vilà layout and design Christina Méndez general coordinator Esther Vilà president Rafel Vilà editorial staff Luis Concepción and Fernando Toda logistics Joan Rodriguiez printer Prisma Artes Gráficas Carlos Barrachina Jerome Flayosc Joan Martín