So Good #32: The Magazine of Haute Pâtisserie
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by Vilbo
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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:
- Emmanuel Ryon and David Wesmaël
- Artem Grachev
- Jesús Escalera
- David Briand
- Eunji Lee
- Nuño García
- Paul Yochum
- Joris Vanhee
- Michal Kleiber
- Raúl Bernal and Pol Marginedas
- Ash Smith
- Jiro Tanaka
- The Orfali brothers
- Julius Persoone
- Ronald García
- Suzette Gresham
- Wei Loon Tan
- Jeffrey Tan
- Jer Yenn & Jia Yi
Paperback. Color photographs throughout.
