- SKU: L425 31
- $40.00
Out of StockIf you wish to back order this item, you may add it to your cart.
Signup for Stock Notification
So Good Magazine #31 - Jan 2024
Is this the craziest issue of so good.. magazine in recent years? The answer is yes.
A little bored with fashion, with what is predictable, with what is pertinent and what is correct, it occurred to us to ask eight chefs the following: Would you dare to publish three "politically" incorrect creations, that do not follow established rules, “hooligan" desserts whether in their composition, in format, in the flavor combinations, or in aesthetics and the message? The only established limits are to avoid personal offenses and anything that could be considered rude or vulgar.
And the eight fools said, "Of course”. From their recklessness came a cannabis butter, a red ant paste, a raw chicken breast mezcal, a wild boar fat croissant, a "bull's heart" covered with bull carpaccio, a potato mousse for a potato "omelette”, the soap from the Fight Club, the representation of three of the seven deadly sins… and other such eccentricities.
There are a total of 21 chefs, of which more than half come to so good.. magazine for the first time. Everyone is welcome to an issue that we cannot guarantee that everyone will like, but we do guarantee that you will not get bored. We promise
- Language English
- Author/s Check out the additional info
- Published in 2024
- We ship most orders within two business days.
- In-stock orders requesting expedited shipping will be shipped on the same day if received by 2:00 pm eastern time.
- In-stock orders requesting expedited shipping received after 2:00 pm eastern time will be shipped on the next business day (Monday through Friday).
- In-stock orders requesting expedited shipping received between 2:00 pm eastern time on Friday and 2:00 pm eastern time on Monday will be shipped on Monday.
- Back Orders will be shipped as quickly as possible.
- ROGUE PASTRY. STIRRING UP THE HORNET’S NEST
- Hans Ovando | That invention of the devil
- Ángel León | Sea, from beginning to end
- Gregory Doyen | Trompe l’oeil 2.0, beyond illusion
- François Daubinet | Mortal sins
- Gonzo Jiménez | Two tapas and a pint
- Jordi Roca | Everything fits in the game
- Bobby Cortez | Between samurai and Navajos
- Michael van der Kroft | The same game until the end
- Dominique Ansel | A decade with people at his door
- Sean Hu | Precision and elegance
- Dimitri Fayard | Baked fun
- Pía Salazar | Pâtisserie of freedom
- Kyohei Mikami | Seeking a chemistry by combining fruits and umami-rich ingredients
- Nicolas Nikolakopoulos | Pastry and chemistry for storytelling
- Sho Kimura | A Japanese, a passion and a destiny
- Joost Arijs | A path to purification
- Dej Kewkacha | A little bit of Japan and a lot of Thailand
- Tristan Rousselot | Black pleasure Tidbits
- Talia Profet | Returning cocoa (powder) to the top
- Sébastien Canonne | Innovation at every step
- Luciano García | A praise for simplicity in a unique setting