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Premium Pack

Name: Premium Pack
Brand: Books for Chefs
SKU: PRPACK
Price: 51.2 EUR
Availability: InStock

51.20€ 64.00€ -20%

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Limited Edition Pack | Available While Stocks

Contemporary haute pâtisserie and signature ice cream. This pack offers strong inspiration, featuring numerous recipes, applicable techniques, and practical insights for pastry labs, restaurants, and gastronomic projects.

This pack contains

so good.. magazine no. 35. Patisserie. Haute Patisserie. The pastry magazine. Pastry Recipes

so good.. no. 35

32.00€

so cool.. magazine 3. Signature ice cream magazine. Ice cream recipes

so cool.. No. 3

32.00€

Shipping in 48h EU

Shipping in 72h International

Description

This exclusive pack brings together the best of contemporary haute pâtisserie and the finest signature ice cream through two leading publications: so good.. magazine #35 and so cool.. magazine #3. Both are limited editions, carefully curated, and no reprints, making them true premium collector’s magazines.

Designed for pastry chefs, professional ice cream makers, and creative chefs, this pack offers strong inspiration, featuring numerous recipes, applicable techniques, and practical insights for pastry labs, restaurants, and gastronomic projects. A unique way to discover current trends shaping the international scene.

so good.. magazine #35 explores haute pâtisserie through gastrophysics, blending science, technique, and emotion to understand sensory perception in desserts. A must-have issue for modern pastry professionals seeking innovation, creativity, and technical excellence, with contributions from leading figures in international pastry.

so cool.. magazine #3 explores creative ice cream through nostalgia and play, showcasing new formats, flavors, and approaches. A deep dive into signature ice cream and gastronomic ice cream, where experimentation, emotion, and culture redefine the frozen dessert experience.

Product Details

Language: English
Author/s: Check out the summary
Skill Level: Professional

Brand

Reference PRPACK

In stock 269 Items

Content

SO GOOD.. MAGAZINE 35

Anne Coruble. That place between rigor and imagination

Yulia Ivanova. Proudly conservative

Graham Mairs. The sweet blood of trees

Yusuke Matsuhita & Sachiyo Takagi. Redefining the trajectory of Japanese pastry

Julien Alvarez. Rethinking the classics

Albert Adrià. Goodbye to labels

Alexis Sanson. Passion for sharing

Christophe Domange. Simplify to create (better)

David Baert. Restless classicism

Fabien Emery. The manager who can’t stop being an artist

Nicolas Lambert. Like a love letter

Carmen Rueda. Telling as well as knowing

Dexter Lee. Patisserie featuring swans, bamboo, and cyborgs

GASTROPHYSICS THE SCIENCE OF TASTE THAT PROVOKES EMOTIONS

Charles Spence. The guru of gastrophysics

Luis Amado. Assembling flavor, assembling memory

Matthieu Atzenhoffer& Alba Ruiz Ceamanos. A higher level

Irene Iborra. The most emotional ice cream

Janice Wong. Multisensory palate-pleasing desserts

The customer isn’t always right

___

SO COOL.. MAGAZINE 3

Bang Gai. Harmonizing aromas

Bobby Cortez. That happy coincidence

Prathana A. Narang & Vinesh Johny. A playful and vibrant ice cream shop

Miguel Ángel Morillo. Praising the ice cream cake

Yusuke Matsuhita & Sachiyo Takagi. Ice cream to evoke scenery, imagery and emotion

Talia Profet. Returning to the top

Russ Thayer. Theory and practice of harmony

Andrés Lara. The logic of the game

BoBo. The many forms of ice cream

Mario Masiá. The ice cream pan, a creative space

Yusuke Aoki. Parfait is another form of the plated dessert

Anthony Chesneau & Yoann Hasselbein. A unique duo

Paula López & Mariluz Villegas. Shepherd’s ice cream

Erika Quattrini. Innovating against boredom

José Manuel Martínez Salas. Ice cream with the soul of a bonbon

Juan José Orueta. The resilience of ice cream

Martín Lippo. Pacotized ice cream: Direct and without artifice

so cool.. No 1

Books for Chefs

SC1

30.00€

First world's signature ice cream magazine On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler

so cool..

so cool.. No 2

SC2

30.00€

Making the impossible possible

So Good.. Magazine

so good no 32

Books for Chefs

SG32

30.00€

Twenty-one stories that needed to be told and that you will want to know Discover what we do @sogoodmag

So Good.. Magazine

so good no 34

Books for Chefs

SG34

30.00€

so good.. magazine 34 showcases cutting-edge viennoiserie and creative desserts from top chefs around the world, blending innovation, technique, and inspiring stories. A must-have for anyone passionate about avant-garde pastry.

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So Good.. Magazine

so good no 31

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Offbeat - Andrey Dubovik

so good.. no. 35

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Premium Pack

Limited Edition Pack | Available While Stocks

SO GOOD.. MAGAZINE 35

___

SO COOL.. MAGAZINE 3

so cool.. No 1

so cool.. No 2

so good no 32

so good no 34

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