RADYAN So Good Magazine #29
RADYAN So Good Magazine #29 is backordered and will ship as soon as it is back in stock.
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addresses sustainability in artisan pastry, featuring seven prestigious chefs who share how they implement eco-friendly practices in their work. The issue includes recipes that embody these principles, alongside three technical articles on natural fruit glazes, pectin applications, and the use of fermented Japanese ingredients like miso and sake in haute pastry.
This edition welcomes 13 new professionals to the so good.. family, showcasing diverse talents from around the world. It also highlights collaborations with renowned pastry chefs Antonio Bachour and Yohan Ferrant. So Good Magazine #29 is a vital resource for pastry artists committed to sustainability, innovation, and excellence.
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