So Cool #2: Signature Ice Cream Magazine
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So Cool is the cousin to So Good magazine. This new yearly periodical focuses on frozen desserts in place of pastry, offering detailed recipes and dramatic presentation photography from professional practitioners from around the world.
Most contributions come in the form of beautiful plated desserts, but there are ice cream shop and pastry case items as well. In interviews, the creators share their practical insights and sources of inspiration. The theme of this issue is "making the impossible possible," flaming ice creams, 4 ingredient sorbets, and just-like-dairy vegan ice creams abound.
Among the chefs in this issue are:
- Stéphane Augé
- Luis Luque
- Juan Pablo Colubri
- Yon Gallardo
- Paolo Brunelli
- Alejandro De Miguel
- Stefan Ditzend
- David Wesmaël
- Jesús Escalera
- Albert Adrià & Alfredo Machado
- Julia Canu & Tiago Augusto Barbosa
- Xiao-Ly Koh
- Irene Iborra
- Hiroyuki Emori
- Dej Kewkacha
- Mercedes Román
- Francisco Migoya
- Artem Grachev
- Riccardo Menicucci
A fascinating survey, which makes us look forward to warmer days.
Paperback. Color photographs throughout.
