So Good #29: The Magazine of Haute Pâtisserie

$40 · Offered by Kitchen Arts & Letters

Published twice a year, So Good is a showcase for talented pastry cooks and chefs from around the world. Many of the contributors have not yet published books of their own, so the magazine is a chance to get a glimpse of their work years ahead of the moment when they might have their own book. Beautiful photography helps highlight just how creative many of these dishes are. This issue focuses on sustainability in pastry. Is there an irony in the fact that at more than 300 pages, this may be the largest issue of So Good we have seen? Among the featured chefs: Lauren V. Haas Francisco Migoya Jo Barrett Nicoll Notter Natsuko Shoji Cédric Grolet Antonio Bachour Paperback. Color photographs throughout.

• Binding: Hardcover

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