-
Shop
- Back
- Shop
- Pre-Order Books
- New Releases
- Vintage Books
- Sale Books
- Children's
- Shop All
- Vintage Menus
- Risographs
- Aprons & Totes
- Moulds
- Gift Cards
- Americas
- Art & Design
- Asia & Oceania
- Europe
- Jewish
- Middle Eastern & African
- Baking & Sweets
- Drinks
- Food Writing
- Gardening & Preserving
- General & Ingredients
- Health
- Professional
- Technique
- Magazine
- About Us
- Upcoming Events
- Cookbook Club
-
Shop
- Pre-Order Books
- New Releases
- Vintage Books
- Sale Books
- Children's
- Shop All
- Vintage Menus
- Risographs
- Aprons & Totes
- Moulds
- Gift Cards
- Americas
- Art & Design
- Asia & Oceania
- Europe
- Jewish
- Middle Eastern & African
- Baking & Sweets
- Drinks
- Food Writing
- Gardening & Preserving
- General & Ingredients
- Health
- Professional
- Technique
- Magazine
- About Us
- Upcoming Events
- Cookbook Club
So Good #34...The Magazine of Haute Patisserie
$36.00
/
Featured in Issue #34
- Masanori Hata | Audacious explorer
- Francisco Moreira | Herbarium collection. Beyond mint and thyme
- Boome Ki | Triangular refinement
- Titouan Claudet | The art of sublimating the sublime
- Albert Daví | Individual fantasy
- Frank Vollkommer | Total chef
- Kunal Kathpalia | Indian soul with French accent
- Jesús Camacho | The most pastry-oriented cuisine
- Igor Melnikov | When not being a pastry chef is not an option
- Yazid Ichemrahen | A storybook life
- Carito Lourenço | Pleasure, emotion, and memory
- Begoña Rodrigo | Sweet vinegar
- Brecht van Poucke | Balancing act
- Zhou Xiaohu | That fascinating golden color
- Antonio Bachour | 360° experience
- Brian Boclet | Signature lamination
- Camila García Elizalde | Danish pastries—content and container
- Adrián Ruiz | Magically
-
Attila Meinhart | Viennoiserie with res