So Good, the Magazine of Haute Patisserie: # 22, July 2019

So Good, the Magazine of Haute Patisserie: # 22, July 2019
305 pages
Paperback

Contents:
1. Pierre Hermé, The pastry that is served
2. Lauren V. Haas, The pastry of dreams
3. Philippe Givre, The well thought out pastry
4. Yann Menguy, We make an identity pastry, creativity is the slogan
5. Marta Martín, Air collection
6. Pieter de Volder, Simple on the outside, powerful on the inside
7. Guillaume Schoppohoven, Geometric viennoiserie
8. Bart de Gans & Maurits van der Vooren, Collision
9. Nicolas Houchet, The gesture that makes the difference
10. Luis Amado, That detail that changes everything
11. Melissa Walnock, Find a way to make it happen
12. Javier Guillén, Experiential
13. Saray Ruiz, Interior life
14. Graham Mairs, Water, fire, earth, ether
15. Roberto Cortez, A unique piece
16. Hideki Kawamura, Sense changes and sensibility evolves
17. Antonio Bachour, A different repertoire
18. Nicolas Boussin, Commitment
19. Jordan Kahn, Building Block
20. Tidbits
21. Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
22. Niklesh Sharma, Leading the new patisserie in Asia
23. Ramon Morató, A new approach to ganache II
24. Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
25. Blanca del Noval, The value of kernels and stale bread

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