Copied So Good, the Magazine of Haute Patisserie: # 18, July 2017
So Good, the Magazine of Haute Patisserie: # 18, July 2017
So Good Magazine # 18, July 2017 304 pages, paperback On the cover: Golda by Lior Shtaygman Contents: Dinara Kasko, Simply amazing Lauren v. Hass, A critical approach Lior Shtaygman, A close look Frédéric Bau, Imagining the future Cédric Grolet, Lemon, apple, hazelnut, and almond Oriol Castro, Eduard Xatruch & Mateu Casañas, New techniques without borders Christophe Roesems, Defending a character David Gil, Ice cream beyond itself Leonardo di Carlo, In full maturity Gabriele Riva, Mochi Gelato: When Japan and Italy met in a dessert Andrés Morán, Healthy yet good Jordi Puigvert, The multiple paths of technique John Shields & Karen Urie Shields, It Takes Two Susanna Yoon, Stick with her Emmanuel Hamon, Appreciating pâtissier globalization Elena Krasnova, Paris is in my hands Antonio Bachour and Karina Rivera, New Bistro Spirit Plated Desserts Nobuhiro Koto, A plate of Karuizawa Franck Michel, Classic and contemporary Fredrik Borgskog, The architecture of nature Fabrizio Fiorani, The incalculable value of superfluous Vincent Attali, Mediterranean, technological, free Elaine young, Accompanying the Indian pastry awakening No returns on books.
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