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So Good Magazine 30, The Magazine of Haute Patisserie by Grupo Vilbo
Description
With this one we hit 30 According to numerology, which we don’t believe in, the number 30 represents creative, optimistic, imaginative and positive energy. It is pure coincidence, but from so...
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With this one we hit 30
According to numerology, which we don’t believe in, the number 30 represents creative, optimistic, imaginative and positive energy. It is pure coincidence, but from so good.. magazine we have always encouraged the creative and imaginative spirit of pastry chefs and we have shown, with optimism, our confidence in the future of this profession. And it is no coincidence that the vast majority of the collaborators involved in this very special so good.. magazine are in their 30s – our own thirtysomething pastry chefs. It is precisely when the age of 30s is reached that creative impulsivity can be tempered, when a part of the road has already been covered -allowing us to accumulate some experience-, which yields fruits as juicy as the ones we gather in these pages. Numbers aside, let us show our satisfaction at seeing that our publication is now known on five continents, and we have the respect of thousands and thousands of readers from different cultures. We also took advantage of this issue to introduce some changes in the design of the magazine, with the aim of slightly refreshing its look without losing, quite the opposite, its style and personality
CONTENTS
Amaury Guichon. Chosen
Martin Diez. The triple play
Dinara Kasko. AI, an inevitable ally
JesĂºs Escalera. A decade of wonders
Natalie Eng. Quiet sophistication
Juan Gutiérrez. The path of dreams
Lluc Crusellas. By right
René Frank. The boost that dessert deserves
Francisco Moreira. Meaningful
Ming Ai Loi. Black, pink and citrus
Samuel Ducrotoy. Fresh air
David Gil. Enzymes reach desserts and ice creams
Blanca del Noval. Wild Pantry
JesĂºs Camacho. Island bites
Tidbits
THREE DESSERTS TO DRINK AND THREE COCKTAILS TO EAT
Luis Amado. Pushing the limits or raising the bars
Yelene Anter. A little bit of science and a lot of art
Ksenia Penkina. A brilliant ending
Tejasvi Chandela. The mithai touch
Mineko Kato. Desserts for a better future
Xavi Donnay. For small and delicate patisseri
SHIPPING INFORMATION
Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.
We do not ship to PO Box Addresses.
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.
Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.
Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
NEXT DAY DELIVERY AND EXPEDITED SHIPPING
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.
Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
SHIPPING INFORMATION
Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.
We do not ship to PO Box Addresses.
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.
Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.
Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
NEXT DAY DELIVERY AND EXPEDITED SHIPPING
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.
Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
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