Every eight issues of so good.. magazine, we gather all the recipes published during that cycle and organize them by theme. so good.. recipes 4 includes all the recipes from issues 25 to 32 of so good.. magazine — that’s nearly 1,700 recipes by 158 of the world’s best chefs, structured and categorized to help you find exactly what you need in seconds.
Looking for a gelée? You’ll find, for example, fruit gels made from apple, blackberry, melon or peach.Need a chocolate sponge? There’s a section just for sponges cakes and bakes. Want to compare 23 different pâte à choux , 36 crumbles, 15 eggless fruit creams or 17 dark chocolate mousses? It’s all there, side by side. Just real, reliable, tested recipes used by top professionals.
Designed to inspire you and help you work smart, it is organized into 12 thematic families (mousses, creams, doughs, glazes, crisps, cakes, etc.), and includes an index of ingredients and authors so you don’t waste time and go directly to what interests you. In short, a snapshot of what’s trending and see which ingredients (like raspberry, lemon or almond) and formats (baked goods vs. frozen desserts) top chefs are actually using today.
