So Good, the Magazine of Haute Patisserie: #24, July 2020

So Good, the Magazine of Haute Patisserie: #24, July 2020
304 pages
Paperback
English

Contents:
1. Mark Welker, The four fundamentals
2. Ronny Emborg, The gastronomic side of fruit
3. Fusto Milano, A singular space for a unique creator
4. Jean-Thomas Schneider, Beyond titles
5. Francisco Migoya, Eyes wide open
6. Andrey & Ronya Dubovik, Love, passion and chocolate
7. Nina Tarasova, Puff pastry, start and finish line
8. Joaquin Soriano, Competitive personality, homey spirit
9. Nicolas Arnaud, Simple and safe
10. Lluc Crusellas & Marta Martín, The ‘so good’ generation
11. Akihiro Kakimoto, A combination to wow the world
12. Laurent Bichon, The lessons behind a beautiful photo
13. Richard Hawke, Naturally white
14. Florent Margaillan, Hyper-gourmand identity
15. Graham Hornigold & Heather Kaniuk, Crossing the bridge
16. Luis Amado, The sky is the limit
17. Alexei Grebenshchikov, Fresh from Russia
18. Andrea Coté, Light, familiar, meticulous
19. Tidbits
20. Grant Achatz, Fine dining and to-go food might seem like odd bedfellows but Chicago’s Alinea is proving otherwise
21. MAGIC SOUTHERN CONE
22. Pablo Baracat, ‘A photo must induce in people a connection between what they see and what they want’
23. Luciano García, Back to the origins
24. Gustavo Sáez, Gestures which define
25. Matías Risé, Tempting to change
26. Belén Melamed, Getting bored is not an option

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