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So Good #25

January 7, 2021

Number of pages: 304

Measures: 230 x 297 cm

Language: English

 

Summary

COULANT. 40 years of the most magical dessert

  • 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

  • Lior Shtaygman Living nature
  • Charisse Dickens Diligence, discipline and perseverance
  • Attila Meinhart Reinventing naturalness
  • Patrik Szczepański The green sugar

25th ANNIVERSARY. Chocolate Academy BCN

  • Enric Monzonis Round cakes
  • Albert Daví Travel pastry
  • Josep Maria Ribé Spreads for a new gastronomy

  • 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


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