So Good #25

Number of pages: 304

Measures: 230 x 297 cm

Language: English

Summary

COULANT. 40 years of the most magical dessert

• Michel Bras From simplicity to genius
• Cédric Grolet A melting heartbeat
• Oriol Balaguer A balancing act
• Emmanuel Ryon Two textures in one
• Albert Adrià From cake to dessert

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• Lior Shtaygman Living nature
• Charisse Dickens Diligence, discipline and perseverance
• Attila Meinhart Reinventing naturalness
• Patrik Szczepański The green sugar

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25th ANNIVERSARY. Chocolate Academy BCN

• Enric Monzonis Round cakes
• Albert Daví Travel pastry
• Josep Maria Ribé Spreads for a new gastronomy

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• Julien Dugourd Exclusivity with sea views
• Raphaël Giot A pleasure which raises hopes
• Vinesh Johny India inspiration
• Masahiko Ozumi Exploring ultimate uniqueness
• Curtis Duffy Breaking boundaries
• Eric Ortuño Constant renovation
• Hiroyuki Emori The sky is the limit to the variation of Tigre
• Michel Eyckerman Artisan emblems
• Tidbits
• Ángel León & David Chamorro The sweet that came from the sea
• Ivan Pascual The chocolate of two fermentations
• Eunyoung Yun From Garuharu to the world
• Antonio Bachour Bachour in a couple of bites