Description
Number of pages: 304
Measures: 230 x 297 cm
Language: English
So-good 16
Summary
- frank haasnoot, ‘I always try to use the inspiration to twist it’
- emmanuele forcone, the golden pen
- dinara kasko, when geometry is beautiful
- andoni luis aduriz, surprising developments
- francisco migoya, an explorer’s curiosity
- nick muncy, artistic but realistic
- michel willaume, think pastry
- jean paul hévin, ‘japan has made me rethink how I work, …’
- raúl bernal, it’s not only chocolate
- jean-françois deguignet, savoir-faire and something else
- lilian bonnefoi, dominating both worlds
- naoki fujiwara, sense of season, ingredients and nara-ness
- laurent jeannin, a palace’s pleasures
- jordi guillem, by force of centrifuge
- joel lindqvist, forest pastry
- bachour bakery and bistro, the place
- gabriele riva, out of his comfort zone
- john kraus, in the name of the rose
- cécile farkas, studied fantasies
- julia soria quiroga, local products and argentinian diversity
- yoshinari otsuka, taking pride in making patisserie française in the far east
- tidbits
- united for knafeh, yehiye qadari & yoav deckelbaum
- valerija livanova, a country’s pâtissier awakening
- sorting out pastry
