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So Good #20: the Magazine of Haute Patisserie

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by Vilbo
Regular price $35.00

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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 Albert AdriàDinara KaskoMelissa Coppel, Patrice Demers, Ryosuke Sugamata, Matthew Siciliano, Riley Redfern, and Gianluca Fusto. 

Paperback. Color photographs throughout.

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