{"product_id":"so-good-35-the-magazine-of-haute-patisserie","title":"So Good #35: The Magazine of Haute Pâtisserie","description":"\u003cp\u003e\u003cspan\u003ePublished twice a year, \u003c\/span\u003e\u003cem data-start=\"287\" data-end=\"296\"\u003eSo Good\u003c\/em\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith this issue, the magazine transitions to a hardcover binding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJust 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. \u003cem\u003eIssue 35\u003c\/em\u003e explores how chefs use research and technique to control not only taste and texture, but the emotional impact of a dessert.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFeatured in this issue are:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"405\" data-start=\"363\"\u003e\n\u003cp data-end=\"405\" data-start=\"365\"\u003e\u003cstrong data-end=\"379\" data-start=\"365\"\u003eLuis Amado\u003c\/strong\u003e of 100 Maneiras, Lisbon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"455\" data-start=\"406\"\u003e\n\u003cp data-end=\"455\" data-start=\"408\"\u003e\u003cstrong data-end=\"430\" data-start=\"408\"\u003eAlba Ruiz Ceamanos\u003c\/strong\u003e of L’Atelier Barcelona\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"522\" data-start=\"456\"\u003e\n\u003cp data-end=\"522\" data-start=\"458\"\u003e\u003cstrong data-end=\"482\" data-start=\"458\"\u003eMatthieu Atzenhoffer\u003c\/strong\u003e of Four Seasons Hotel George V, Paris\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"569\" data-start=\"523\"\u003e\n\u003cp data-end=\"569\" data-start=\"525\"\u003e\u003cstrong data-end=\"541\" data-start=\"525\"\u003eIrene Iborra\u003c\/strong\u003e of Mamá Framboise, Madrid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"614\" data-start=\"570\"\u003e\n\u003cp data-end=\"614\" data-start=\"572\"\u003e\u003cstrong data-end=\"587\" data-start=\"572\"\u003eJanice Wong\u003c\/strong\u003e of Janice Wong Singapore\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"659\" data-start=\"615\"\u003e\n\u003cp data-end=\"659\" data-start=\"617\"\u003e\u003cstrong data-end=\"633\" data-start=\"617\"\u003eGraham Mairs\u003c\/strong\u003e of Harwood Arms, London\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"710\" data-start=\"660\"\u003e\n\u003cp data-end=\"710\" data-start=\"662\"\u003e\u003cstrong data-end=\"684\" data-start=\"662\"\u003eChristophe Domange\u003c\/strong\u003e of École Ducasse, Paris\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"754\" data-start=\"711\"\u003e\n\u003cp data-end=\"754\" data-start=\"713\"\u003e\u003cstrong data-end=\"729\" data-start=\"713\"\u003eAnne Coruble\u003c\/strong\u003e of The Peninsula Paris\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"805\" data-start=\"755\"\u003e\n\u003cp data-end=\"805\" data-start=\"757\"\u003e\u003cstrong data-end=\"774\" data-start=\"757\"\u003eYulia Ivanova\u003c\/strong\u003e of Four Seasons Hotel Madrid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"846\" data-start=\"806\"\u003e\n\u003cp data-end=\"846\" data-start=\"808\"\u003e\u003cstrong data-end=\"826\" data-start=\"808\"\u003eJulien Álvarez\u003c\/strong\u003e of Ladurée, Paris\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"890\" data-start=\"847\"\u003e\n\u003cp data-end=\"890\" data-start=\"849\"\u003e\u003cstrong data-end=\"869\" data-start=\"849\"\u003eYusuke Matsuhita\u003c\/strong\u003e of Esquisse, Tokyo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"937\" data-start=\"891\"\u003e\n\u003cp data-end=\"937\" data-start=\"893\"\u003e\u003cstrong data-end=\"911\" data-start=\"893\"\u003eSachiyo Takagi\u003c\/strong\u003e of Maison Takagi, Tokyo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"986\" data-start=\"938\"\u003e\n\u003cp data-end=\"986\" data-start=\"940\"\u003e\u003cstrong data-end=\"955\" data-start=\"940\"\u003eDavid Baert\u003c\/strong\u003e of Restaurant Zilte, Antwerp\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1028\" data-start=\"987\"\u003e\n\u003cp data-end=\"1028\" data-start=\"989\"\u003e\u003cstrong data-end=\"1005\" data-start=\"989\"\u003eAlbert Adrià\u003c\/strong\u003e of Enigma, Barcelona\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1070\" data-start=\"1029\"\u003e\n\u003cp data-end=\"1070\" data-start=\"1031\"\u003e\u003cstrong data-end=\"1048\" data-start=\"1031\"\u003eAlexis Sanson\u003c\/strong\u003e of Le Bristol Paris\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1111\" data-start=\"1071\"\u003e\n\u003cp data-end=\"1111\" data-start=\"1073\"\u003e\u003cstrong data-end=\"1089\" data-start=\"1073\"\u003eCarmen Rueda\u003c\/strong\u003e of Brix Café, Dubai\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1174\" data-start=\"1112\"\u003e\n\u003cp data-end=\"1174\" data-start=\"1114\"\u003e\u003cstrong data-end=\"1133\" data-start=\"1114\"\u003eNicolas Lambert\u003c\/strong\u003e of Hotel des Trois Vallées, Courchevel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1216\" data-start=\"1175\"\u003e\n\u003cp data-end=\"1216\" data-start=\"1177\"\u003e\u003cstrong data-end=\"1193\" data-start=\"1177\"\u003eFabien Emery\u003c\/strong\u003e of Le Meurice, Paris\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1262\" data-start=\"1217\"\u003e\n\u003cp data-end=\"1262\" data-start=\"1219\"\u003e\u003cstrong data-end=\"1233\" data-start=\"1219\"\u003eDexter Lee\u003c\/strong\u003e of Cédric Grolet Singapore\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"JVIL","offers":[{"title":"Default Title","offer_id":41513409806469,"sku":"Vilbo","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/SoGood35Cover.webp?v=1770915728","url":"https:\/\/www.kitchenartsandletters.com\/products\/so-good-35-the-magazine-of-haute-patisserie","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}