So Good #35: The Magazine of Haute Pâtisserie

Published twice a year, So Good offers a front-row seat to the future of pastry. Each issue features visionary chefs from around the world, many of them sharing their work in print for the first time. With stunning photography and inventive recipes, it’s a rare look at the talent shaping tomorrow’s desserts, long before their names hit the cover of a cookbook.

With this issue, the magazine transitions to a hardcover binding.

Just what does haute pâtisserie look like today? The editors propose an answer grounded in gastrophysics, the study of how science, perception, and memory shape flavor. Issue 35 explores how chefs use research and technique to control not only taste and texture, but the emotional impact of a dessert.

Featured in this issue are:

• Luis Amado of 100 Maneiras, Lisbon

• Alba Ruiz Ceamanos of L’Atelier Barcelona

• Matthieu Atzenhoffer of Four Seasons Hotel George V, Paris

• Irene Iborra of Mamá Framboise, Madrid

• Janice Wong of Janice Wong Singapore

• Graham Mairs of Harwood Arms, London

• Christophe Domange of École Ducasse, Paris

• Anne Coruble of The Peninsula Paris

• Yulia Ivanova of Four Seasons Hotel Madrid

• Julien Álvarez of Ladurée, Paris

• Yusuke Matsuhita of Esquisse, Tokyo

• Sachiyo Takagi of Maison Takagi, Tokyo

• David Baert of Restaurant Zilte, Antwerp

• Albert Adrià of Enigma, Barcelona

• Alexis Sanson of Le Bristol Paris

• Carmen Rueda of Brix Café, Dubai

• Nicolas Lambert of Hotel des Trois Vallées, Courchevel

• Fabien Emery of Le Meurice, Paris

• Dexter Lee of Cédric Grolet Singapore

Hardcover. Color photographs throughout.