SO GOOD THE MAGAZINE OF HAUTE PATISSERIE Nø10 (ANGLAIS)

Au programme de ce dernier numéro:

Grégoire Michaud, taste and shape,
Miguel Sierra, "the corn egg",
Joseph Baker, a flower bath,
Ryosuke Sugamata, with unconventional techniques,
Philippe Vancayseele, chocolate is beautiful,
Philippe Conticini, the taste of maturity,
Franck Haasnoot, the challenges continues,
Jérôme de Oliveira, "it's not me who decides which product will become a specialty,..."
Marc Ducobu, belgian and multicultural excellence,
Javier Guillén, "back to basic,
Bobby Schaffer, less is more,
Thomas raquel, thanks for the memories,
Will Goldfarb, Why not a new meringue?
Christian Hümbs, aroma-menu at the boundaries of patisserie,
Juan Pablo Cortés, pure, dark forms,
Yukihiko Kawaguchi, designing the melting speed,
Christian Bau, cosmopolitan,
Gabriele Riva, geometry fo form and flavor,
Olivier Fernandez, customized éclairs,
Antonio Bachour, the "wow" factor,
Tidbits,
Martin LIppo, yogurt d'auteur, a new path,
Talita Setyadi, choosing the best,
Gerhard Petzl, baroque chocolate,
Jordii Puigvert, "I've always been determined to improve and simplify the recipes",
Dominique and Xavier Noel, US pastry competition,
Mast brothers chocolate, it's artisanal and il looks like.