so good.. #1

Number of pages: 180

Summary

paco torreblanca, the mechanism artisan
albert adrià, “el Bulli is a way of life. A big family…”
frédéric bau, the global chef
jacquy pfeiffer, “the possibilities in pastry are endless”
miguel sierra, corn in its pure state
rene redzepi, scandinavia on plate
ramon morató, homemade jams. Art and trade
leonardo di carlo, passion for the trade
olivier fernández, vacuum-packed desserts
naomi mizuno, three bonbons, three liquors
diego lozano, present and future in Brazilian and South American pastry-making
montse estruch, david inglada and agustín mira, ice cream is reinvented
tidbits
angelo corvitto, the gastronomic ice cream
gabriel paillasson, “france does not have a monopoly of pastry-making”
franco costa, “we got to work with our heads in the clouds”
monte carlo consecrates collections 08
maison bernachon, ali baba’s cave and the 1,001 flavor