So Good Magazine #29

This issue of So Good Magazine is structure around different topics in Pastry:

To talk about Sustainability in Pastry we have invited 7 chef's. And to avoid staying only on the theoretical level, we have also asked them to create a recipe to put their principles into practice:

• Lauren V. Haas
• Francisco Migoya
• Juan Contreras
• Nicolas Dutertre
• Jo Barrett
• Nicoll Notter
• Natsuko Shoji.

No less interesting are the three technical articles that are also included in this so good.. magazine #29.

1. The first is by Michel Willaume and Marc Balaguer, who provide us with a very interesting study on fruit glazes. Under the premise of achieving more natural fruit glazes, they have developed simple basic recipes to work with up to 100 different coatings.
2. Richard Hawke, shares the second of the technical articles that we collect in this issue. The author of the famous book, ADAPT - A Unique Pastry Concept, pours all of his technical experience with pectins to offer us a very practical article, full of comments, tips, and concrete information on how to work with this kind of ingredient in all contexts and applications.
3. Finally, the Japanese pastry chefs Daisuke Mori and Yohei Nakayama, owners of two of the best pastry shops in Tokyo today, invite us to discover the world of fermented foods through two of Japanese gastronomy’s iconic products, miso and sake, but taking them to the level of haute western pastry.

In this issue of So Good you will find 13 new professionals:

• Camila García Elizalde, a young Chilean pastry chef, owner of StudioPas Academy and who practices a pastry charged with emotionality and good taste, as can be seen in the three creations that she offers us exclusively;
• Anthony Hart, who works with equal passion in the professions of pastry and photography, as evidenced by the three delicate desserts that he gives us.
• Andrea Tortora, who, in addition to showing us his art, invites us to reflect on innovation and tradition.
• It is also the first time for Abel Bravo and his revisited classic cakes with a local touch;
• Valentí Mille, a young Frenchman who is doing wonders at the head of the sweet station of the Four Season in Madrid;
• Roger Van Damme, a renowned figure who from the Het Gebaar restaurant in Antwerp (Belgium), proposes a pastry of great beauty and perfect execution.

And we are pleased to see other chefs of incalculable talent in our pages, such as:

• Josep Maria Ribé, and the chocolates with his trademark; 
• Cédric Grolet, with two unbeatable classics and his most iconic dessert;
• Malaysian pastry chef Otto Tay, and his dim sum turned into a sweet delicacy based on crêpe dough and pâte à choux inside;
• the Scottish pastry chef Ross Sneddon, who from The Balmoral Hotel invites us to discover his exclusive sweet and savory pastries.
• We complete this tour with Antonio Bachour with the Bachour Buffet & Bachour Gastro.