So Good #29
Number of pages: 314
Measures: 23 x 29,7 cm
Language: English
Summary
- Lauren V. Haas, In harmony with nature
- Francisco Migoya, Simplissimus
- Juan Contreras, Awareness and education
- Nicolas Dutertre, A collective responsibility
- Jo Barrett, Leading by example
- Nicoll Notter, The way we should all want to live
- Natsuko Shoji, Recycling the model
- Anthony Hart, Double focus
- Camila García Elizalde, Emotional pastry
- Andrea Tortora, A contemporary journey into Italian tradition
- Josep Maria Ribé, Leaving a mark
- Daisuke Mori & Yohei Nakayama, Fermentation deepens flavor, aroma and texture
- Roger van Damme, Treasures of the restless traveler
- Valentin Mille, The challenge of seducing everyone
- Cédric Grolet, In search of flavor
- Ross Sneddon, The art of hospitality
- Otto Tay, The strength of the new Asian pâtisserie
- Abel Bravo, Intense and personal
- Michel Willaume & Marc Balaguer, New generation of fruit glazes
- Richard Hawke, Deciphering the world of pectins
- Bachour Buffets, Antonio Bachour presents his ultimate work
- Yohan Ferrant, Up with the doughs
