Copied So Good, the Magazine of Haute Patisserie: #25, January 2021
So Good, the Magazine of Haute Patisserie: #25, January 2021
So Good, the Magazine of Haute Patisserie: #25, January 2021 304 pages English Paperback Contents: Michel Bras, From simplicity to genius Cédric Grolet, A melting heartbeat Oriol Balaguer, A balancing act Emmanuel Ryon, Two textures in one Albert Adrià, From cake to dessert --- Lior Shtaygman, Living nature Charisse Dickens, Diligence, discipline and perseverance Attila Meinhart, Reinventing naturalness Patrik Szczepański, The green sugar --- 25th ANNIVERSARY. Chocolate Academy BCN Enric Monzonis, Round cakes Albert Daví, Travel pastry Josep Maria Ribé, Spreads for a new gastronomy --- Julien Dugourd, Exclusivity with sea views Raphaël Giot, A pleasure which raises hopes Vinesh Johny, India inspiration Masahiko Ozumi, Exploring ultimate uniqueness Curtis Duffy, Breaking boundaries Eric Ortuño, Constant renovation Hiroyuki Emori, The sky is the limit to the variation of Tigre Michel Eyckerman, Artisan emblems Tidbits Ángel León & David Chamorro, The sweet that came from the sea Ivan Pascual, The chocolate of two fermentations Eunyoung Yun, From Garuharu to the world Antonio Bachour, Bachour in a couple of bites No returns on books.
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