So Good #22
Number of pages: 304
Measures: 230 x 297 cm
Language: English
Summary
- 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
