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.
This issue features chefs from around the world. Among them, from the US, John Shields and Karen Urie Shields, Antonio Bachour, and Lauren V. Hass; from the Ukraine, Dinara Kask; from France, Frederic Bau and Franck Michel; from Japan, Nobuhiro Koto; from Isreal, Lio Shtaygman; and from Spain, David Gil and Jordi Puigvert.