So Good, the Magazine of Haute Patisserie: #18, July 2017

So Good, the Magazine of Haute Patisserie: #18, July 2017

Nonconformist pastry, restless and eager to move forward is bitten into, crunchy and has an intense flavor. From the cover of Israeli pastry chef Lior Shtaygman to the disembarkation of Elaine Young's haute patisserie shop in India, this issue offers an extensive tour of some of the most restless minds in the current sweet scene: FrÃ©dÃ©ric Bau, Leonardo di Carlo, Dinara Kasko, CÃ©dric Grolet, and many more. Summary Dinara Kasko, Simply amazing Lauren v. Hass, A critical approach Lior Shtaygman, A close look FrÃ©dÃ©ric Bau, Imagining the future CÃ©dric Grolet, Lemon, apple, hazelnut, and almond Oriol Castro, Eduard Xatruch & Mateu CasaÃ±as, New techniques without borders Christophe Roesems, Defending a character David Gil, Ice cream beyond itself Leonardo di Carlo, In full maturity Gabriele Riva, Mochi Gelato: When Japan and Italy met in a dessert AndrÃ©s MorÃ¡n, Healthy yet good Jordi Puigvert, The multiple paths of technique John Shields & Karen Urie Shields, It Takes Two Susanna Yoon, Stick with her Emmanuel Hamon, Appreciating pÃ¢tissier globalization Elena Krasnova, Paris is in my hands Antonio Bachour and Karina Rivera, New Bistro Spirit Plated Desserts Nobuhiro Koto, A plate of Karuizawa Franck Michel, Classic and contemporary Tidbits Fredrik Borgskog, The architecture of nature Fabrizio Fiorani, The incalculable value of superfluous Vincent Attali, Mediterranean, technological, free Elaine young, Accompanying the Indian pastry awakening
Country USA
Manufacturer grupoVilbo
Binding Paperback
UPCs 687748548829
EANs 8603810023270
ReleaseDate 0000-00-00

Country	USA
Manufacturer	grupoVilbo
Binding	Paperback
UPCs	687748548829
EANs	8603810023270
ReleaseDate	0000-00-00

So Good, the Magazine of Haute Patisserie: #18, July 2017

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