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In So good # 21, that modernity party continues starting with Kirsten Tibballs, who adds to the celebration of the 10th anniversary with a birthday cake in her very unmistakable style. The contents of this issue are revealed by great figures of French pastry. We get to know some of the latest creations by Yann Couvreur and also the keys for making dreamy pastries by Johan Martin.

Aesthetics continues to play a fundamental role in the preparation and presentation of each creation. The harmony in the chosen forms and volumes distinguish the brilliant proposals of Davide Comaschi, but also those of the Dutch chef Pascal De Deyne and of the French chefs with careers in Asia, such as Alexis Bouillet and Nicolas Belorgey. Very knowledgeable of the Asian market is also Frank Haasnoot (cover) who presents his first great compilation book of his profuse and personal pastry career in this issue.

So good # 21 travels around the world using a common language, that of modern patisserie, but with dozens of particular expressions. This is how the Japanese chef Jiro Tanaka meets with Juan Contreras from the Atelier Crenn or with Attila Meinhart in Budapest. Each with spectacular creations, but also with a back story which is essential to capture the full picture. Stories and techniques that allow progress, as is the case of Richard Hawke in the use of alternative ingredients, Jose Romero and his treatise on panettone, or Ramon Morató and Anne Cazor, who carried out a brief investigation that opens new possibilities in the development of ganaches.

The mini format is the absolute star of the proposals reclaimed by Xavi Donnay from the three-starred restaurant Lasarte in Barcelona. Also from the same city is Essence, the latest from Jordi Butrón and Xano Saguer in their effort to make a restaurant dessert philosophy which is more culinary, less sweet, and better understood. The feat of the five new MOF pàtissier, the spectacular school run by Wang Sen in Shanghai, the action-packed portraits of Jerome Flayosc, the gourmand character of Anne Bolz’s desserts, and reclaiming indigenous ingredients by the Filipino chef Miko Aspiras, complete the variety of proposals of 2019’s first release of so good .. magazine.

Language: English