so good.. #3

Number of pages: 228

Summary

pierre hermé, “Pleasure should be the only guide”
jean françois foucher, essential
patrick roger, a one-of-a-kind artist
jimmy mcmillan, “american Chefs are not afraid of what is new or different, …”
trends, difference and ‘gourmandise
gabriele riva, from milan to new york via japan
norihiko terai, the pound cakes ambassador
mark best, perseverance
christian escribà, ¨my job is to move and excite people with a cake¨
en-ming-hsu, an eye for pastry
olivier bajard, “pâtisserie is currently mutating”
jordi pujol, order and simplify
gianluigi bonelli, from food to art
anil rohira, heart, hands and head
ramon morató, it’s not what it seems!
miguel sierra, a look towards nature
paco torreblanca, the magic of candies
albert adrià, fire
alex stupak, passion sesame
tidbits
la maison du chocolat, l’art de vivre with a cocoa flavor
the sorbet route
C3, fifty percent