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    So Good Magazine Issue 33
    So Good Magazine Issue 33
    Purchase So Good Magazine Issue 33

    • So Good Magazine Issue 33

    • Product Code: BK078

      Price: £25.00 (including VAT)

      Shipping Weight: 2000.00 gms

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    Description

    Each new so good.. magazine is a little piece of the best pastry, which we serve you with all our love.

    It is a snapshot of the reality of the profession at an international level, with all its nuances and singularities. But above the cultural, geographical, and gastronomic differences, each of the articles that make up this publication is an example of professional restlessness, of non-conformity, of the desire to go further and explore the limits.

    So Good.. Magazine Vol. 33 – A Journey into Unconventional Chocolate and Creative Pastry

    The latest edition of So Good.. Magazine (Vol. 33) is now available, showcasing six months of dedication and hard work from the Books for Chefs team. This volume presents a thrilling collection of avant-garde chocolates and innovative pastry creations from 22 extraordinary chefs around the globe, with a special emphasis on the growing influence of women in the industry.

    Highlights include:

    • Seven exceptional chocolatiers answering the So Good.. Challenge with imaginative and boundary-pushing chocolate creations, including Andrey Dubovik’s canvas chocolates and Melissa Coppel’s gastronomic journey.
    • Plant-based pastry expansion, featuring chefs like Gabriele Riva, Virgilia Lebigre, and Yukie Noguchi, who are leading a new wave of plant-focused desserts.
    • Profiles on world-class chefs, from Antonio Bachour’s sweet-savory desserts to Romain Dufour’s meticulous dough-folding techniques, and the American-Korean-inspired desserts of Erika Abe.
    • Creative freedom in chocolate, with Kamil Szulc and Paniforemka offering fresh perspectives, and Sajana Patel’s exploration of cocoa in India through her brand La Folie.

    Plus, discover the innovative Macambo chocolate coating and a stunning flamenco-inspired dessert show by David García from Madrid's Corral de la Morería.

    Volume 33 is a must-read for anyone passionate about the future of pastry and chocolate—an exciting blend of tradition, creativity, and daring new ideas.