so good..

so good.. magazine #7

• Number of pages: 280

Summary

• grégoire michaud, sense and sensitivity
• hidemi sugino, dialogue with ingredients
• arnaud larher, the second raspberry
• jordi roca, chronology of a unique dessert menu
• thomas bühner, la vie’s apple
• pain de sucre, "a good product is beautiful by nature"
• frederic robert, looking for unexpected desserts
• william curley, chocolatier skin, patissier heart
• gilles delaloy, freedom with base
• bruno van vaerenbergh, my advice: “less fat, more design and smaller portions”
• emmanuel ryon, with pleasure
• claire heitzler, between what is beautiful and what is good
• jordi puigvert, innovation in the technique, tradition in the result
• stefano laghi, self-molded
• raúl bernal, the value of perseverance
• josep maria ribé, artisanal dragées
• sylvain leroy, a versatile chef
• dani garcía, sweet divertimentos
• jerome landrieu, mignardises
• andrés lara, a small tribute to chocolate
• tidbits
• ramon morató takes chocolate to harvard
• dominique ansel bakery, funny home away from home
• bcncookies, more than just cookies
• angelo corvitto and the exciting game of ice cream
• christina tosi, all in the family
• susan hochbaum, offspring of freedom
• the champions’ dream
• tea time