Search query: so good magazine

Product: So Good Magazine # 23, January 2020
Description: Gabriele Riva surprises us from Tokyo with her sustainable and local pastry, with delicate manual finishes. Because manual is the new catalyst, this is demonstrated by other great contributors of this issue such as David Briand, Bobby Schaffer, Hans Ovando and Paco Torreblanca. A pastry that rediscovers the pleasure of sinking teeth into its freshly baked products, is the case of Francisco Migoya and Luciano Gatrcía, but also of Russ Thayer, of Ross Sneddon or Jean-Christophe Jeanson. A trip with 23 stops around the world which is excited by the awakening "pâtissier" in India, does not cease to reinvest in new dishes from the Netherlands and connects creativity and technical mastery in Las Vegas, Treviso, Kiev, and many more places.
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Product: So Good Magazine # 22, July 2019
Description: Issue number 22 of So Good provokes a carousel of emotions that range from fascination and surprise at its most creative proposals (Lauren V. Haas on the cover, Jordan Kahn, Maurits van der Vooren and Bart de Gans, Saray Ruiz or Julien Álvarez, among others) to the confidence and pride that this patiently cultivated product awakens (Pierre Hemé, Niklesh Sharma, Philippe Givre). A parade that oscillates between seriousness and the pure pleasure of learning thanks to the sum of talents that come together, among which is Joris Vanhee and his chocolate glazes, Ramon Morató and the new generation of ganaches, the latest designs by Nicolas Boussin, the reinvention of Antonio Bachour, the geometric pastries of Guillaume Shoppohoven, the Japanese school of Hideki Kawamura.
We like that Guillaume Schopphoven has imagined a round croissant and executed it successfully. We are seduced by the new approach that Marta Martín gives to her ‘chocolate air.’ We are gratified that Melissa Walnock finds and shows us the magical ‘negative space.’ We are pleased that Philippe Givre continues to enjoy baking because he learns something new every day regarding chocolate. We are captivated that Lauren Haas translates a scene from her childhood to a truly magical pastry creation. We are surprised to know that Blanca del Noval uses leftover ingredients to create new and beautiful desserts. We are proud to see how Nicolas Boussin fulfills his commitment as an MOF by transmitting his knowledge to the new generations. We are ecstatic that Joris Vanhee chooses this publication to share his exhaustive study on glazes with the entire sector. We are attracted to the artistic interpretation with which Roberto Cortez imbues his patisserie. We enjoy the spatial collaboration of Bart de Gans and Maurits Van der Vooren. We're happy that a young man like Yann Menguy opens his own establishment, in none other than Paris. We can't wait to see how the series on ganache by Ramon Morató ends.
Pastry is reinvented on a daily basis by the hands of French and European grand masters, but also by its skilled renovators from America and Asia
We are intrigued by Luis Amado’s ability to personalize his bonbons, we are amazed by the curved cuts presented by Pieter Volder’s cakes, we are fascinated by the story of Jordan Kahn and his Vespertine, we are excited to see that serious work pays off, as in the case of the Academy Pastry Arts of Kuala Lumpur; we love telling the story of the four musketeers in Thailand; we are happy
The pastry that is served, The pastry of dreams, The well-thought-out pastry, We make an identity pastry, creativity is the slogan, Air collection, Simple on the outside, powerful on the inside, Geometric viennoiserie, Collision, The gesture that makes the difference, That detail that changes everything, Find a way to make it happen, Experiential
Interior life; Water, fire, earth, ether; A unique piece; Sense changes and sensibility evolves; Commitment; Building Block, Tidbits, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
Leading the new patisserie in Asia; A new approach to ganache II, Chocolate glazes in depth; Understanding mistakes to shine; The value of kernels and stale bread
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Product: So Good Magazine # 20, July 2018
Description: So Good 20 invites you to celebrate innovation and technique in modern pastry. Modernity needs the personality of each chef to propose unprecedented concepts, but also generosity to share them with the whole sector. This is what the most innovative chefs in this issue do, such as Bart de Gans, Dinara Kasko, Andrés Lara, and Graham Miers. From the kitchens of the restaurants on the lips of everyone arrive the surprising Matthew Siciliano, Albert Adrià, the Disfrutar team, and Riley Redfern, among others. Elegance is reinvented in the hands of Patrice Demers, Eunyoung Yun, Marijn Coertjens, Luciano Garcia, and the rest of the international chefs who accompany them.
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Product: So Good Magazine # 19, January 2018
Description: So Good 19, the Festival of Styles. From head writer Jaume Cot: Going through the pages of issue 19 of So good becomes a unique festival in which each guest artist carries out a brilliant performance, a display of talent and creativity that explores different styles, almost as many as participating chefs. There are those who find their source of inspiration in the gastronomic culture of a country. We see it in the work of Enric Monzonis, who imbibes from classic products in Japanese pastry, such as Mochi or Kakigori, to give them a new meaning, aligned with avant-garde cuisine. Alex Stupack also redefines the culinary terms of another great culture like the Mexican one, to offer his plated proposals. Both are renovators of restaurant desserts, a discipline that also has excellent elegant and modern expressions by the hand of Gustavo Sáez, Rhian Shellsear, or the original “canned” proposals by Christophe Adam. Pastry has ceased to be the exclusive corner reserved for those with a sweet tooth and has become a mass movement that is all the rage and that places the most popular chefs on the same level as fashion and entertainment celebrities. There they are, turned into sweet influencers, chefs like Amaury Guichon or Ksenia Penkina. So Good is always in search of an updated sense of beauty and elegance in the form of dessert. That is why in this issue the performances of chefs such as Scott Green, Yann Brys, Russ Thayer, or Kirsten Tibballs can help us understand what concepts such as aesthetic renovation and minimalism have to do with pastry. Technique and knowledge are equally essential aspects to progress professionally. Jordi Bordas and his work around new ingredients such as inulin allow us to contemplate the possibility of a pastry that does not renounce flavor, yet serves new sectors of consumers with special needs...check out the playful character that pastry can have in the hands of...Alberto Barrero, put cakes upside down with Francisco Migoya...
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Product: So Good, the Magazine of Haute Patisserie: #18, July 2017
Description: We live in times of exhibitionism. Everyone shows off everything,
but everyone copies from everyone else.
Leonardo di Carlo says as much in So Good 18:
'What I do not like about current pastry is the lack of identity.
If you take a tour of social networks, you see all kinds of creations copied and replicated,
a huge number of glazed and soulless cakes.' In fact, what was once a trend is today excess and repetition.
Shapes, colors, decorations, everything is repeated ad nauseam.
There is no single color pantone that has not been used to dye a glaze.
Everything is round, smooth, colorful and shiny.
At this point Frederic Bau weighs in: 'Decoration should be like a divine sauce on a fish or meat
that covers a preparation with delicacy, elegance and character. Something we see very infrequently.'
Bau also refers to the increasingly absent imprint of the artisan's hand in the presentations:
'Today pastry and chocolate making do not sufficiently feel the hand of the artisan,
with minimal personal touch...I make an invitation to audacity and to reflect on being as singular as possible,
and to preserve emotion.'
We are not saying that we must return to earlier times to rediscover a more artisan idea of the trade.
Everything is part of evolution. We should not forever banish certain resources that may have practical utility.
It is not the mold or the glaze, but the use that is made of that mold or that glaze.
In short, we are talking once again of personality, of singularity and personal style.
But something is starting to change. There are already many chefs that start to cross other roads
and that are separated from an already worn aesthetic. They are professionals like Lior Shtaygman,
who also advocates for an 'as fresh, moist, crispy or soft as possible' pastry in this edition,
all accompanied by a very personal 'raw' and 'rough' presentation.
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Product: So Good, the Magazine of Haute Patisserie: #17, January 2017
Description: So Good 17 arrives with a changed design but with the same spirit of capturing the most creative and current haute Pâtisserie. Pastry chefs such as Pierre Marcolini or Paco Torreblanca share pages with lesser known figures but which are on the rise, such as Cedric Grolet, William Werner, or Abel Bravo. Plated desserts of the new Danish cuisine or some of the chefs who have left their mark the previous year at the Ikarus restaurant in Austria will help illustrate avant-garde restaurant desserts. And if you still do not have FourinOne, you can enjoy a preview of its contents. All this and much more thanks to the participation of over 30 pastry chefs in 300 pages of content.
Head writer Jaume Cot
Other authors: Ikarus Restaurant, Stephanie Prida, Roberto Cortez, Javier Guillén, Darren Purchese, Yun Eun-Young, Daniel Álvarez, Abel Bravo, Gérard Dubois
President: Rafel Vilà
Contents director: Alberto Ruiz; printed by Prisma Artes Gráficas
Layout and design: Cristina Méndez; layout and design director: Xavier Vilà; General coordinator: Esther Vilà
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Product: So Good, the Magazine of Haute Patisserie: #16, July 2016
Description: Six from France, three Americans, three Spaniards, two Japanese, a Ukrainian, a Lithuanian, an Israeli and a Palestinian, one Argentinian, an Italian, a Swede, a Puerto Rican living in Miami, an Italian in New York, and a Dutchman in Hong Kong. These are the protagonists of so good .. magazine # 16. Why do we emphasize the nationality of these chefs? Well, to make perfectly clear that that is precisely the least important aspect of their characteristics. In other words, we are interested in haute pâtisserie where can find it, and it is a real pleasure to see that in San Francisco, Tel Aviv, Tokyo and Buenos Aires there are those who speak the same language, the language of sweet cuisine d’auteur; sensitive, traditional or creative, but exquisitely prepared and presented.
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Product: So Good Magazine # 21, January 2019
Description: 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.
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Product: So Good "Recipes" (#1-#8)
Color: Multiple
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Product: French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
Brand: Flammarion
Color: Multicolor
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Product: Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
Brand: Ryland Peters & Small
RYLAND PETERS SMALL
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Product: Modern French Pastry: Innovative Techniques, Tools and Design
Brand: Page Street Publishing
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Product: The Pastry Chef's Little Black Book
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Product: Eclairs: Easy, Elegant and Modern Recipes
Brand: Robert Rose
Robert Rose
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Product: The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life
Brand: Harper
HARPER ONE
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Product: So Good, the Magazine of Haute Patisserie: #14, July 2015
Description: Inside So Good 14 you will find four new and amazing desserts arising from the prodigious inventiveness of Adrià and his team. The three new MOF Patissier and Confiseur, Philippe Segond president of the panel of judges, and Nicolas Jordan, one of the new MOF Glacier, united by So Good .. Magazine to show what it means nowadays to reach the French Olympus of their craft. Five cardinal points in the world of cuisine coming to the pages of So Good.. to share with us what dessert cuisine is like in a temple of gastronomy. And much more. Contents: albert adrià, la dolça, ticket’s sweetest ring; rené frank, a pinch of madness and a high dose of good sense; scott green, nice, balanced, possible… happy; angelo musa, the thrice-crowned king; gustaf mabrouk & hans ovando, knocking borders down; damien piscioneri, bright, luxurious, refined; william curley, classical refinement; futoshi hashimoto, enclose every flavor the ingredient has; antonio bachour, shockwave; nicolas jordan, ice cream at the center of discourse; jean-marie auboine, ‘I want my customers to continue experiencing ...’; philippe rigollot, with studied simplicity; brian campbell, feeling the land on the plate; yann menguy, the peaceful evolution; tetyana verbytska, cultivating ukrainian haute patisserie; philippe segond, ‘for the french, pastry is a full-fledged art’; jérôme haucesse, ‘to obtain the title, you have to ...’; christophe renou, ‘this distinction is not an outcome but ...’; julien boutonnet, ‘I decided to take courses in sophrology ...’; tidbits; yoshihiro narisawa, japan, epicenter of all things; alex atala, brazilian spokesman; grant achatz, blurring the lines between sweet and savory; juan mari & elena arzak, sweet sensationalism; benoît violier, best of both worlds; la fabrique givrée, subzero cuisine; biagio settepani, the soul of new york’s pastry
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