Descripción
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