SO GOOD n°18 THE MAGAZINE OF HAUTE PATISSERIE (juillet 2017)

Au sommaire de ce numéro:

• 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
• Tidbits
• 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