So Good. #21: the Magazine of Haute Patisserie
So Good. #21: the Magazine of Haute Patisserie
So Good. #21: the Magazine of Haute Patisserie
So Good. #21: the Magazine of Haute Patisserie
So Good. #21: the Magazine of Haute Patisserie
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Load image into Gallery viewer, So Good. #21: the Magazine of Haute Patisserie
Load image into Gallery viewer, So Good. #21: the Magazine of Haute Patisserie
Load image into Gallery viewer, So Good. #21: the Magazine of Haute Patisserie
Load image into Gallery viewer, So Good. #21: the Magazine of Haute Patisserie

So Good. #21: the Magazine of Haute Patisserie


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This item is backordered and will ship as soon as the publisher resupplies us.

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 such as Miko Aspiras, Nicolas Belorgey,Anna Bolz, Alexis Bouillet, Yann Couvreur, Richard Hawke, Ramon Morató, Jiro Tanaka, and Kirsten Tibballs.

Paperback. Color photographs throughout.  

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