Beschrijving
So Cool No.1
The mag.
On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler.
A new story begins in the publishing world with issue number 1 of so cool..magazine.
A top-level, international publication, published annually and in English, which shows an alternative ice cream full of imagination, study, and creativity. Features, technical articles, interviews, step-by-step photos, and a large number of recipes signed by the world’s most prestigious authors in ice cream in an unrivaled magazine.
Summary
David Gil & Albert Soler – Enzimes. A new way of approaching ice cream.
Emmanuel Ryon – The class
Luca Bernardini – In defense of semifreddo
Joane Yeoh – Memorable experiences
Jérémie Runel – When creativity has no end
Carlo Guerriero – Capturing the essence of wine
Jordi Roca – The fun side of ice cream
Jordi Guillem & Eric Miete – Green vanilla Much more than just a spice
Jean-Thomas Schneider – ‘It’s important to inform the customer of the quality of our ice cream
Yoshinori Matsushima – The second stage of an ice sculptor
Martín Lippo – A radically different format
Pawel Petrykowski – Crossing the Atlantic
Javier Guillén – Sweet Monkey. The most generous ice cream
Carolina Barragán – The many faces of corn
Blanca del Noval – A new value for discards
Jordi Puigvert – Invitation to veganism in ice cream pastry
Nils Hendrikse – Creativity in the broad sense
Cathrine Østerberg The dialogue between science and creativity
Jhoan Indriago Signature ice cream in 7 m2