So Good #35: The Magazine of Haute Pâtisserie

$55 · Offered by Kitchen Arts & Letters

Published twice a year, So Good offers a front-row seat to the future of pastry. Each issue features visionary chefs from around the world, many of them sharing their work in print for the first time. With stunning photography and inventive recipes, it’s a rare look at the talent shaping tomorrow’s desserts, long before their names hit the cover of a cookbook. With this issue, the magazine transitions to a hardcover binding. Just what does haute pâtisserie look like today? The editors propose an answer grounded in gastrophysics, the study of how science, perception, and memory shape flavor. Issue 35 explores how chefs use research and technique to control not only taste and texture, but the emotional impact of a dessert. Featured in this issue are: Luis Amado of 100 Maneiras, Lisbon Alba Ruiz Ceamanos of L’Atelier Barcelona Matthieu Atzenhoffer of Four Seasons Hotel George V, Paris Irene Iborra of Mamá Framboise, Madrid Janice Wong of Janice Wong Singapore Graham Mairs of Harwood Arms, London Christophe Domange of École Ducasse, Paris Anne Coruble of The Peninsula Paris Yulia Ivanova of Four Seasons Hotel Madrid Julien Álvarez of Ladurée, Paris Yusuke Matsuhita of Esquisse, Tokyo Sachiyo Takagi of Maison Takagi, Tokyo David Baert of Restaurant Zilte, Antwerp Albert Adrià of Enigma, Barcelona Alexis Sanson of Le Bristol Paris Carmen Rueda of Brix Café, Dubai Nicolas Lambert of Hotel des Trois Vallées, Courchevel Fabien Emery of Le Meurice, Paris Dexter Lee of Cédric Grolet Sin

• Binding: Hardcover

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