So Good #30: The Magazine of Haute Pâtisserie
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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.
Featured in this issue are:
- Amaury Guichon, Las Vegas
- Martin DIez, Paris
- Dinara Kasko, Kiev
- Jesús Escalera, Guadalajara
- Natalie Eng, Hong Kong
- Juan Gutierrez, Chicago
- Lluc Crusellas, Barcelona
- René Frank, Berlin
- Francisco Moreira, Portugal and Belgium
- Ming Ai Loi, Kuala Lumpur
- Samuel Ducrotoy, Paris
- David Gil, Barcelona
- Blanca del Noval, San Sebastien
- Jesús Mamacho, Canary Islands
Paperback. Color photographs throughout.
