Copied So Good, the Magazine of Haute Patisserie: # 22, July 2019
So Good, the Magazine of Haute Patisserie: # 22, July 2019
So Good, the Magazine of Haute Patisserie: # 22, July 2019 305 pages Paperback Contents: Pierre Hermé, The pastry that is served Lauren V. Haas, The pastry of dreams Philippe Givre, The well thought out pastry Yann Menguy, We make an identity pastry, creativity is the slogan Marta Martín, Air collection Pieter de Volder, Simple on the outside, powerful on the inside Guillaume Schoppohoven, Geometric viennoiserie Bart de Gans & Maurits van der Vooren, Collision Nicolas Houchet, The gesture that makes the difference Luis Amado, That detail that changes everything Melissa Walnock, Find a way to make it happen Javier Guillén, Experiential Saray Ruiz, Interior life Graham Mairs, Water, fire, earth, ether Roberto Cortez, A unique piece Hideki Kawamura, Sense changes and sensibility evolves Antonio Bachour, A different repertoire Nicolas Boussin, Commitment Jordan Kahn, Building Block Tidbits Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story Niklesh Sharma, Leading the new patisserie in Asia Ramon Morató, A new approach to ganache II Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine. Blanca del Noval, The value of kernels and stale bread No returns on books.
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