Revista So Good No. 13

Código de producto: 99913

Disponibilidad:Agotado

Idioma: inglés

Páginas: 304

Tamaño: 30 x 23 cm

Contents (en inglés)

  • christophe adam, the wildest flashes
  • jerome landrieu, hard work as the best strategy
  • patrice demers, ‘everyday we’re trying to push our limits’
  • darren purchese, an exclusive and extravagant dessert night
  • leonardo di carlo, olive oil in doughs
  • jordi bordas, strong, lightweight and calculated, pâtisserie B•Concept
  • yves scherrer, practical and emotional
  • pierre françois roelofs, patisserie out of a tube
  • hiroyuki emori, nothing impossible with ice cream
  • antony prunet, play it sweet
  • pascal caffet, worshipping taste
  • motohiro inaba & rio asano, chicks take wagashi to the world
  • daniel texter, adaptation instinct
  • ernst knam, becoming bored is impossible
  • enric rovira, 20 years reinventing chocolate
  • ramon morató, sensorial bonbons
  • oriol balaguer, caught between rigor and creative freedom
  • raúl bernal, where is the corn?
  • olivier fernández and saray ruiz, the haunted forest
  • josep maria ribé, inside and outside
  • carles mampel, constant metamorphosis
  • miquel guarro, squeezing out creativity
  • tidbits
  • scott green, the life of a contestant of high-level competitions
  • jürgen koens, pastryclub, a future multi-space
  • the french pastry school reaches its 20th anniversary