so good.. magazine #23

SKU: SOGOO23
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Issue 23 is a world tour. Gabriele Riva on sustainable, local pastry; David Briand, Bobby Schaffer, Hans Ovando and Paco Torreblanca on manual craft; Francisco Migoya, Luciano García, Russ Thayer, Ross Sneddon and Jean-Christophe Jeanson on the pleasure of freshly baked pastry.

Also in this issue

  • The evolving scenes of India and the Netherlands
  • Las Vegas, Treviso, Kyiv: technique and creativity converge

Published by Vilbo — Books for Chefs, Barcelona. Zucchero Canada stocks so good.. magazine in Calgary and ships across Canada.