{"product_id":"so-good-36-the-magazine-of-haute-patisserie","title":"So Good #36: The Magazine of Haute Pâtisserie","description":"\u003cp\u003e\u003cspan\u003ePublished twice a year, \u003c\/span\u003e\u003cem data-end=\"296\" data-start=\"287\"\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 may hit the cover of a cookbook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe magazine is now published in hardcover.\u003cbr\u003e\u003cbr\u003eAmong the chefs featured in this issue are:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eYuri Cestini\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDinara Kasko, whose work is on the cover\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePierre Marcolini\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eKohei Ogata\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eEmily Roux\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMarco Sforza\u003c\/li\u003e\n\u003cli\u003eEmily Thompson\u003c\/li\u003e\n\u003cli\u003eAitor Zabala\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso included is a tribute to the recently retired Jean-Michel Perruchon from colleagues such as Jonathan Mougel, Christophe Morel, Arnaud Larher, Julien Alvarez, and Stéphane Glacier.\u003cbr\u003e\u003cbr\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe height=\"360\" width=\"640\" src=\"https:\/\/player.vimeo.com\/video\/1207714456?h=f084e771c6\" title=\"vimeo-player\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"JVIL","offers":[{"title":"Default Title","offer_id":41777303715973,"sku":"Vilbo","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/SG36_600.png?v=1784925903","url":"https:\/\/www.kitchenartsandletters.com\/products\/so-good-36-the-magazine-of-haute-patisserie","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}