Description

Number of pages: 306 

Measures: 230 x 297 cm 

Language: English 

Summary

• christophe adam, the wildest flashes
• jerome landrieu, hard work as the best strategy
• patrice demers, ‘everyday we’re trying to push our limits’
• darren purchese, an exclusive and extravagant dessert night
• leonardo di carlo, olive oil in doughs
• jordi bordas, strong, lightweight and calculated, pâtisserie B•Concept
• yves scherrer, practical and emotional
• pierre françois roelofs, patisserie out of a tube
• hiroyuki emori, nothing impossible with ice cream
• antony prunet, play it sweet
• pascal caffet, worshipping taste
• motohiro inaba & rio asano, chicks take wagashi to the world
• daniel texter, adaptation instinct
• ernst knam, becoming bored is impossible
• enric rovira, 20 years reinventing chocolate
• ramon morató, sensorial bonbons
• oriol balaguer, caught between rigor and creative freedom
• raúl bernal, where is the corn?
• olivier fernández and saray ruiz, the haunted forest
• josep maria ribé, inside and outside
• carles mampel, constant metamorphosis
• miquel guarro, squeezing out creativity
• tidbits
• scott green, the life of a contestant of high-level competitions
• jürgen koens, pastryclub, a future multi-space
• the french pastry school reaches its 20th anniversary