so good.. magazine #27

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Issue 27 tells 21 stories from 24 chefs: the secrets of a crisp, flavourful millefeuille and a Balinese meringue; Asian flavours in a pound cake; Dubai in a bonbon; a galette des rois that meets a mooncake; a melting ganache and the spongiest Japanese roll cake.

Also in this issue

  • Pastry in a remote Russian city, wild truffles, a dairy-free apricot mousse
  • Van Gogh's Sunflowers, in pastry
  • 304 pages

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