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So Good Magazine

So Good Magazine 23, the Magazine of Haute Patisserie by Grupo Vilbo

$29.99

So Good Magazine 23, the Magazine of Haute Patisserie by Grupo Vilbo

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$29.99

SO GOOD 23

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Certificates:

Gabriele Riva,
LESS but better - Love. Earth. Simply. Sustainable.
David Briand,
From chance to the summit
Paul Kennedy,
Deal in the happiness industry
Hans Ovando,
The spirit of the bee
Melissa Coppel,
Playing by your own rules
Luciano García,
New horizons of beauty
Francisco Migoya,
The train of knowledge
Yusuke Aoki,
North to south, west to east…
globe-trotting pâtissier
Bobby Schaffer,
Going with the grain
Gregory Doyen,
As elegant as a swan
Russ Thayer,
The freshness of berries
Vinesh Johny,
India jumps on stage
Jean-Christophe Jeanson,
Transmit and learn from excellence
Marco d’Andrea,
The perfect Mix
Michal Wisniewski,
Advancing through taste
Ross Sneddon,
Elegant patisserie for the Grand Old Lady
Elena Pérez,
Tell me about it on the plate
Will Aghajanian,
Cooking in the bubble
Tidbits,
Leonardo di Carlo,
Comfort or revolution
Olivier Fernández,
Cocoa beyond chocolate
Dinara Kasko,
Real art for multi-tier cakes
Radix, by Paco Torreblanca,
The pastry which doesn’t need
to be in fashion
Steinbeisser Experimental
Gastronomy,
Redefining the gastronomic experience
contents

Measures: 230 x 297 cm
Pages: 304
Language: English

Write a review

So Good Magazine 23, the Magazine of Haute Patisserie by Grupo Vilbo

So Good Magazine 23, the Magazine of Haute Patisserie by Grupo Vilbo

 

Gabriele Riva,
LESS but better - Love. Earth. Simply. Sustainable.
David Briand,
From chance to the summit
Paul Kennedy,
Deal in the happiness industry
Hans Ovando,
The spirit of the bee
Melissa Coppel,
Playing by your own rules
Luciano García,
New horizons of beauty
Francisco Migoya,
The train of knowledge
Yusuke Aoki,
North to south, west to east…
globe-trotting pâtissier
Bobby Schaffer,
Going with the grain
Gregory Doyen,
As elegant as a swan
Russ Thayer,
The freshness of berries
Vinesh Johny,
India jumps on stage
Jean-Christophe Jeanson,
Transmit and learn from excellence
Marco d’Andrea,
The perfect Mix
Michal Wisniewski,
Advancing through taste
Ross Sneddon,
Elegant patisserie for the Grand Old Lady
Elena Pérez,
Tell me about it on the plate
Will Aghajanian,
Cooking in the bubble
Tidbits,
Leonardo di Carlo,
Comfort or revolution
Olivier Fernández,
Cocoa beyond chocolate
Dinara Kasko,
Real art for multi-tier cakes
Radix, by Paco Torreblanca,
The pastry which doesn’t need
to be in fashion
Steinbeisser Experimental
Gastronomy,
Redefining the gastronomic experience
contents

Measures: 230 x 297 cm
Pages: 304
Language: English

Write a review

So Good Magazine 23, the Magazine of Haute Patisserie by Grupo Vilbo

So Good Magazine 23, the Magazine of Haute Patisserie by Grupo Vilbo

 

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