So Good... Magazine Issue 32

In this issue #32, we start this trip with a visit to the coldest, below zero, latitudes to learn about the frozen creations of four great masters of this discipline, each one from their professional perspective. From there we go to the most “pastry” vision of the MOFs Emmanuel Ryon and David Wesmaël, then to the more “culinary” of the young Russian pastry chef Artem Grachev, through to the sensory theory of aromas of the multifaceted Jesús Escalera. If you survive these icy temptations, you will reach the delicious praise of simplicity that MOF David Briand offers us, you will be seduced by the apparent innocence of Eunji Lee, and you will be surprised by the refined and creative viennoiserie of Nuño García. After all of this, Paul Yochum will drag you into the world of gastronomic donuts, Joris Vanhee will teach you how to work with the freshest chocolate, Michal Kleiber will tell you about his trips to Polish tradition and to Nature, and Raúl Bernal and Pol Marginedas will transport