so good #24 Archives - so good.. magazine
Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jelly
O unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intention
In this recipe, the Japanese pastry chef combines chocolate with strong flavors like celery and unusual flavors like dill.
Located in Taiwan, CJSJ reflects the strong personality of his pastry chef
This Argentinian chef’s pear tart is considered a real hit by her students, a tart inspired by a recipe she has been making for her family for years.
Inspired by India, the pastry chef at Eleven Madison Park restaurant in New York has designed this dessert with a simple appearance and complex elaboration.
Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’July 28, 2020 | Fernando Toda
A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creation
Bonbons and cakes with design and technique
A good exponent of a generation of well-trained pastry chefs