So Good #23

Number of pages: 304

Measures: 230 x 297 cm

Language: English

Summary

• Gabriele Riva. LESS but better – Love. Earth. Simply. Sustainable.
• David Briand. From chance to the summit
• Paul Kennedy. Deal in the happiness industry
• Hans Ovando. The spirit of the bee
• Melissa Coppel. Playing by your own rules
• Luciano García. New horizons of beauty
• Francisco Migoya. The train of knowledge
• Yusuke Aoki. North to south, west to east … globe-trotting pâtissier
• Bobby Schaffer. Going with the grain
• Gregory Doyen. As elegant as a swan
• Russ Thayer. The freshness of berries
• Vinesh Johny. India jumps on stage
• Jean-Christophe Jeanson. Transmit and learn from excellence
• Marco d’Andrea. The perfect Mix
• Michal Wisniewski. Advancing through taste
• Ross Sneddon. Elegant patisserie for the Grand Old Lady
• Elena Pérez. Tell me about it on the plate
• Will Aghajanian. Cooking in the bubble
• Tidbits
• Leonardo di Carlo. Comfort or revolution
• Olivier Fernández. Cocoa beyond chocolate
• Dinara Kasko. Real art for multi-tier cakes
• Radix, by Paco Torreblanca. The pastry which doesn’t need to be in fashion
• Steinbeisser Experimental Gastronomy. Redefining the gastronomic experience