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 focuses on the role of the artisan in the future of patisserie. Among the 22 chefs featured in this issue: Yann Brys and Christophe Adam from Paris; Alex Stupak from New York City; Enric Monzonis in Barcelona; Francisco Migoya of Seattle; Kristen Tibballs of Melbourne; Gianluca Fusto of Milan; and Ksenia Penkina of Vancouver, BC.
Paperback. Color photographs throughout.