So Good Magazine #24

Cea mai prestigioasă revistă care setează tendințele în cofetărie apare de 2 ori/an și poate fi cumpărat și la ICEP HOTEL SCHOOL! 

Numărul #24 are 304 pagini și conține articole și Rețete Signature de la cei mai celebri Pastry Chefi din lume:

CONTENTS

• Mark Welker, The four fundamentals
• Ronny Emborg, The gastronomic side of fruit
• Fusto Milano, A singular space for a unique creator
• Jean-Thomas Schneider, Beyond titles
• Francisco Migoya, Eyes wide open
• Andrey & Ronya Dubovik, Love, passion and chocolate
• Nina Tarasova, Puff pastry, start and finish line 
• Joaquin Soriano, Competitive personality, homey spirit
• Nicolas Arnaud, Simple and safe
• Lluc Crusellas & Marta Martín, The ‘so good’ generation
• Akihiro Kakimoto, A combination to wow the world
• Laurent Bichon, The lessons behind a beautiful photo
• Richard Hawke, Naturally white
• Florent Margaillan, Hyper-gourmand identity
• Graham Hornigold & Heather Kaniuk, Crossing the bridge
• Luis Amado, The sky is the limit
• Alexei Grebenshchikov, Fresh from Russia
• Andrea Coté, Light, familiar, meticulous
• Tidbits
• Grant Achatz, Fine dining and to-go food might seem like odd bedfellows but Chicago’s Alinea is proving otherwise
• MAGIC SOUTHERN CONE
• Pablo Baracat, ‘A photo must induce in people a connection between what they see and what they want’
• Luciano García, Back to the origins
• Gustavo Sáez, Gestures which define
• Matías Risé, Tempting to change
• Belén Melamed, Getting bored is not an option

Format: 230 x 297 cm
Limbă: Engleză 

Pret revistă: 27 EUR (echivalent 133 RON)