So Good #19
Number of pages: 304
Measures: 230 x 297 cm
Language: English
Summary
- Yann brys, Creative yes, but above all, gourmand
- Christophe Adam, Conquering the world
- Alex Stupak, Pastry was just the beginning
- Enric Monzonis, Soup-sauces, ice creams, and fermentations… Cuisine sneaks into pastry
- Russ Thayer, Searching for the boundaries of chocolate
- Scott Green, Declaration of principles
- Jordi Bordas, The power of knowledge
- Francisco Migoya, Inside out
- Amaury Guichon, ‘It’s too pretty… I don’t want to eat it’
- Kirsten Tibballs, Positive patisserie
- Jerome Landrieu, One decade transmitting the values of haute pâtisserie
- Gianluca Fusto, Projective pastry
- David Wesmaël, Demonstrating the possibilities of ice cream
- Gustavo Sáez, Formal in the day, daring at night
- Alberto Barrero, Simplicity as art
- Rory Macdonald, Desserts in a dimly-lit bar
- Nicolas Lambert, The right balance of textures
- Fabrice Danniel, When inspiration comes from nature
- Ksenia Penkina, Going out of the comfort zone
- Tidbits
- Hisahi Onobayashi, Believing in the power of ingredients
- Rhian Shellshear, Australian-style ferments
- Asia Pastry Forum, Creating a school of followers in Malaysia
- Frank Vollkommer, Designing décors
