So Good #25: The Magazine of Haute Patisserie
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Published twice a year, So Good is a showcase for talented pastry cooks and chefs from around the world. Many of the contributors have not yet published books of their own, so the magazine is a chance to get a glimpse of their work years ahead of the moment when they might have their own book. Beautiful photography helps highlight just how creative many of these dishes are. Among the chefs in this issue:
- Albert Adrià
- Antonio Bachour
- Oriol Balaguer
- Michel Bras
- Cédric Grolet
- Charisse Dickens
- Hiroyuki Emori
- Vinesh Johny
- Eunyoung Yun
Published: 2021
