Copied So Good, the Magazine of Haute Patisserie: # 19, January 2018
So Good, the Magazine of Haute Patisserie: # 19, January 2018
So Good, the Magazine of Haute Patisserie: # 19, January 2018 English text 304 pages, paperback Yann brys, Creative yes, but above all, gourmand Christophe Adam, Conquering the world Alex Stupak, Pastry was just the beginning Enric Monzonis, Soup-sauces, ice creams, and fermentations… Cuisine sneaks into pastry Russ Thayer, Searching for the boundaries of chocolate Scott Green, Declaration of principles Jordi Bordas, The power of knowledge Francisco Migoya, Inside out Amaury Guichon, ‘It's too pretty… I don't want to eat it' Kirsten Tibballs, Positive patisserie Jerome Landrieu, One decade transmitting the values of haute pâtisserie Gianluca Fusto, Projective pastry David Wesmaël, Demonstrating the possibilities of ice cream Gustavo Sáez, Formal in the day, daring at night Alberto Barrero, Simplicity as art Rory Macdonald, Desserts in a dimly lit bar Nicolas Lambert, The right balance of textures Fabrice Danniel, When inspiration comes from nature Ksenia Penkina, Going out of the comfort zone Tidbits Hisahi Onobayashi, Believing in the power of ingredients Rhian Shellshear, Australian-style ferments Asia Pastry Forum, Creating a school of followers in Malaysia Frank Vollkommer, Designing décors No returns on books.
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