So Cool #3: Signature Ice Cream Magazine

$55 · Offered by Kitchen Arts & Letters

So Cool is the cousin to So Good magazine . This new yearly periodical focuses on frozen desserts in place of pastry, offering detailed recipes and dramatic presentation photography from professional practitioners from around the world. Like So Good , it has transitioned with this issue to a hardcover binding. Most contributions come in the form of beautiful plated desserts, but there are ice cream shop and pastry case items as well. The twin themes of this issue are nostalgia and play, represented by contributions from chefs such as: Bang Gai of Settle Gelato in Hangzhaou, China Bobby Cortez , independent pastry chef in Seattle Prathana A. Narong and Vinesh Johny of LICK in Bangalore, India Miguel Angel Morillo of Helados Miguel in Seville, Spain Russ Thayer of Callebaut in Montreal Erika Quattrini of Gelateria Quattrini in Falconara Marittima, Italy Juan Jose Orueta of La obra heladeria in Curico, Chile Hardcover. Color photographs throughout.

• Binding: Hardcover

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