SO GOOD MAGAZINE #19

Talenti se kažejo na veliko in raznolike načine. V tej številki smo našli navdih v kulinarični kulturi držav, kot sta Mehika in Japonska. Združili smo prav tako veščine drugih disciplin, kot sta sladoled in koktajli. Ali ponovno odkrivate klasike z obnovljenimi predstavitvami? Vse to in še veliko več v teč številki, ki zbira nekatere najbolj priljubljene chefe na svetu in ji postavlja v družbo z najbolj obetavnimi. Vsekakor revija vas ne bo pustila ravnodušne.

Vsebina

• Yann Brys, Creative yes, but above all, gourmand
• Christophe Adam, Conquering the world
• Alex Stupak, Pastry was just the beginning
• Enric Monzonis, Soup-sauces, ice creams, and fermentations... Cuisine sneaks into pastry
• Russ Thayer, Searching for the boundaries of chocolate
• Scott Green, Declaration of principles
• Jordi Bordas, The power of knowledge
• Francisco Migoya, Inside out
• Amaury Guichon, ‘It’s too pretty… I don’t want to eat it’
• Kirsten Tibballs, Positive patisserie
• Jerome Landrieu, One decade transmitting the values of haute pâtisserie
• Gianluca Fusto, Projective pastry
• David Wesmaël, Demonstrating the possibilities of ice cream
• Gustavo Sáez, Formal in the day, daring at night
• Alberto Barrero, Simplicity as art 
• Rory Macdonald, Desserts in a dimly-lit bar
• Nicolas Lambert, The right balance of textures
• Fabrice Danniel, When inspiration comes from nature
• Ksenia Penkina, Going out of the comfort zone
• Tidbits 
• Hisahi Onobayashi, Believing in the power of ingredients
• Rhian Shellshear, Australian-style ferments
• Asia Pastry Forum, Creating a school of followers in Malaysia
• Frank Vollkommer,Designing décors