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  • Language: English
  • Cover: Semi Hardcover
  • Pages: 306
  • Published in 2023
SKU: L726 Categories: , Brand:


The best of the world’s ice cream in so cool..magazine.

Edited and Published by so good.. magazine

  • Language: English
  • Cover: Semi Hardcover
  • Pages: 306
  • Published in 2023


  • 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

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