Product Overview
So Good, the Magazine of Haute Patisserie: #23, January 2020
304 pages
Paperback
English
304 pages
Paperback
English
- Contents:
- Gabriele Riva, LESS but better - Love. Earth. Simply. Sustainable.
- David Briand, From chance to the summit
- Paul Kennedy, Deal in the happiness industry
- Hans Ovando, The spirit of the bee
- Melissa Coppel, Playing by your own rules
- Luciano Garcma, New horizons of beauty
- Francisco Migoya, The train of knowledge
- Yusuke Aoki, North to south, west to east globe-trotting patissier
- Bobby Schaffer, Going with the grain
- Gregory Doyen, As elegant as a swan
- Russ Thayer, The freshness of berries
- Vinesh Johny, India jumps on stage
- Jean-Christophe Jeanson, Transmit and learn from excellence
- Marco d'Andrea, The perfect Mix
- Michal Wisniewski, Advancing through taste
- Ross Sneddon, Elegant patisserie for the Grand Old Lady
- Elena Pirez, Tell me about it on the plate
- Will Aghajanian, Cooking in the bubble
- Tidbits
- Leonardo di Carlo, Comfort or revolution
- Olivier Fernandez, Cocoa beyond chocolate
- Dinara Kasko, Real art for multi-tier cakes
- Radix, by Paco Torreblanca, The pastry which doesn't need to be in fashion
- Steinbeisser Experimental Gastronomy, Redefining the gastronomic experience
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