So Good, the Magazine of Haute Patisserie: #23, January 2020

So Good, the Magazine of Haute Patisserie: #23, January 2020
304 pages
Paperback
English

Contents:
1. Gabriele Riva, LESS but better - Love. Earth. Simply. Sustainable.
2. David Briand, From chance to the summit
3. Paul Kennedy, Deal in the happiness industry
4. Hans Ovando, The spirit of the bee
5. Melissa Coppel, Playing by your own rules
6. Luciano Garcma, New horizons of beauty
7. Francisco Migoya, The train of knowledge
8. Yusuke Aoki, North to south, west to east  globe-trotting patissier
9. Bobby Schaffer, Going with the grain
10. Gregory Doyen, As elegant as a swan
11. Russ Thayer, The freshness of berries
12. Vinesh Johny, India jumps on stage
13. Jean-Christophe Jeanson, Transmit and learn from excellence
14. Marco d'Andrea, The perfect Mix
15. Michal Wisniewski, Advancing through taste
16. Ross Sneddon, Elegant patisserie for the Grand Old Lady
17. Elena Pirez, Tell me about it on the plate
18. Will Aghajanian, Cooking in the bubble
19. Tidbits
20. Leonardo di Carlo, Comfort or revolution
21. Olivier Fernandez, Cocoa beyond chocolate
22. Dinara Kasko, Real art for multi-tier cakes
23. Radix, by Paco Torreblanca, The pastry which doesn't need to be in fashion
24. Steinbeisser Experimental Gastronomy, Redefining the gastronomic experience

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