{"product_id":"preorder-so-good-magazine-issue-32","title":"So Good... Magazine Issue 32","description":"\u003cp\u003eIn this issue #32, we start this trip with a visit to the coldest, below zero, latitudes to learn about \u003cstrong\u003ethe frozen creations of four great masters\u003c\/strong\u003e of this discipline, each one from their professional perspective. From there we go to the most “pastry” vision of the MOFs \u003cstrong\u003eEmmanuel Ryon and David Wesmaël\u003c\/strong\u003e, then to the more “culinary” of the young Russian pastry chef \u003cstrong\u003eArtem Grachev\u003c\/strong\u003e, through to the sensory theory of aromas of the multifaceted \u003cstrong\u003eJesús Escalera\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIf you survive these icy temptations, you will reach the delicious praise of simplicity that \u003cstrong\u003eMOF David Briand\u003c\/strong\u003e offers us, you will be seduced by the apparent innocence of \u003cstrong\u003eEunji Lee\u003c\/strong\u003e, and you will be surprised by the refined and creative viennoiserie of \u003cstrong\u003eNuño García\u003c\/strong\u003e. After all of this, \u003cstrong\u003ePaul Yochum\u003c\/strong\u003e will drag you into the world of gastronomic donuts, \u003cstrong\u003eJoris Vanhee\u003c\/strong\u003e will teach you how to work with the freshest chocolate, \u003cstrong\u003eMichal Kleiber\u003c\/strong\u003e will tell you about his trips to Polish tradition and to Nature, and \u003cstrong\u003eRaúl Bernal and Pol Marginedas\u003c\/strong\u003e will transport you to top competitions and will share with you the work that has made them the best master chocolatiers in Spain.\u003c\/p\u003e\n\u003cp\u003eAfter a jump to the other side of the world, you will arrive in Melbourne where \u003cstrong\u003eAsh Smith\u003c\/strong\u003e will show you his comforting desserts, like a big hug on a winter's night. From there to Japan, where \u003cstrong\u003eJiro Tanaka\u003c\/strong\u003e will introduce you to the provocative concept of Deligant. And waiting for you in Dubai are the \u003cstrong\u003eOrfali brothers\u003c\/strong\u003e, who will reveal to you the secret of the overwhelming success of their business proposal in the Middle East. You will experience one of the most peculiar moments of this trip during your visit to \u003cstrong\u003eJulius Persoone\u003c\/strong\u003e, creator of chocolates as special as his Artificial saliva bonbon for throat cancer patients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRonald García\u003c\/strong\u003e will show you how Mayan heritage is key to understanding today's pastry, and the great lady of American cuisine, \u003cstrong\u003eSuzette Gresham\u003c\/strong\u003e, will welcome you at her Acquarello in San Francisco where you will learn about her delicious history. The journey ends in Malaysia, where you will visit \u003cstrong\u003eWei Loon Tan, Jeffrey Tan\u003c\/strong\u003e, and the couple \u003cstrong\u003eJer Yenn \u0026amp; Jia Yi\u003c\/strong\u003e, all of them exponents of the spectacular explosion that pastry making is experiencing in this beautiful Southeast Asian country.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEmmanuel Ryon\u003c\/strong\u003e | French refinement\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavid Wesmaël\u003c\/strong\u003e | The colors of flavor\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJesús Escalera\u003c\/strong\u003e | The essence of good ice cream\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eArtem Grachev\u003c\/strong\u003e | Depth and emotion through ice cream\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavid Briand\u003c\/strong\u003e | The common sense of pastry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEunji Lee\u003c\/strong\u003e | Dangerous innocence\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNuño García\u003c\/strong\u003e | Haute viennoiserie\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePaul Yochum\u003c\/strong\u003e | Gastronomizing the donut\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJoris Vanhee\u003c\/strong\u003e | Chocolate trails\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMichal Kleiber\u003c\/strong\u003e | The journey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRaúl Bernal\u003c\/strong\u003e | A chocolatier on a bike\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePol Marginedas\u003c\/strong\u003e | When myth becomes chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAsh Smith\u003c\/strong\u003e | A big hug on a winter’s night\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJiro Tanaka\u003c\/strong\u003e | Keep it deligant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMohammad, Wassim y Omar Orfali\u003c\/strong\u003e | Twinning cuisine and patisserie \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJulius Persoone\u003c\/strong\u003e | More rock ‘n’ roll than ever\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRonald García\u003c\/strong\u003e | What pâtisserie owes to Mesoamerica \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuzette Gresham\u003c\/strong\u003e | Creating memorable experiences for guests and staff is equally essential\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMalaysia\u003c\/strong\u003e | epicenter of haute pâtisserie\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWei Loon Tan\u003c\/strong\u003e | Malaysian accent \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJeffrey Tan\u003c\/strong\u003e | Being a pastry chef to be happy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJer Yenn \u0026amp; Jia Yi\u003c\/strong\u003e | Two in equilibrium\u003c\/p\u003e\n\u003c!----\u003e","brand":"Grupo Vilbo","offers":[{"title":"Default Title","offer_id":48826975387952,"sku":"03SOG032","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/sogoodcover-1.jpg?v=1720647351","url":"https:\/\/nowservingla.live\/products\/preorder-so-good-magazine-issue-32","provider":"Now Serving","version":"1.0","type":"link"}