Description
So Good, the Magazine of Haute Patisserie: #25, January 2021
304 pages
English
Paperback
Contents:
Michel Bras, From simplicity to genius
Cédric Grolet, A melting heartbeat
Oriol Balaguer, A balancing act
Emmanuel Ryon, Two textures in one
Albert Adrià, From cake to dessert
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Lior Shtaygman, Living nature
Charisse Dickens, Diligence, discipline and perseverance
Attila Meinhart, Reinventing naturalness
Patrik Szczepański, The green sugar
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25th ANNIVERSARY. Chocolate Academy BCN
Enric Monzonis, Round cakes
Albert Daví, Travel pastry
Josep Maria Ribé, Spreads for a new gastronomy
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Julien Dugourd, Exclusivity with sea views
Raphaël Giot, A pleasure which raises hopes
Vinesh Johny, India inspiration
Masahiko Ozumi, Exploring ultimate uniqueness
Curtis Duffy, Breaking boundaries
Eric Ortuño, Constant renovation
Hiroyuki Emori, The sky is the limit to the variation of Tigre
Michel Eyckerman, Artisan emblems
Tidbits
Ángel León & David Chamorro, The sweet that came from the sea
Ivan Pascual, The chocolate of two fermentations
Eunyoung Yun, From Garuharu to the world
Antonio Bachour, Bachour in a couple of bites
No returns on books.
