Description
So-good 14
Number of pages: 304
Measures: 230 x 297 cm
Language: English
Summary
- albert adrià, la dolça, ticket’s sweetest ring
- rené frank, a pinch of madness and a high dose of good sense
- scott green, nice, balanced, possible… happy
- angelo musa, the thrice-crowned king
- gustaf mabrouk & hans ovando, knocking borders down
- damien piscioneri, bright, luxurious, refined
- william curley, classical refinement
- futoshi hashimoto, enclose every flavor the ingredient has
- antonio bachour, shockwave
- nicolas jordan, ice cream at the center of discourse
- jean-marie auboine, ‘I want my customers to continue experiencing traditions and …’
- philippe rigollot, with studied simplicity
- brian campbell, feeling the land on the plate
- yann menguy, the peaceful evolution
- tetyana verbytska, cultivating ukrainian haute patisserie
- philippe segond, ‘for the french, pastry is a full-fledged art’
- jérôme chaucesse, ‘to obtain the title, you have to have been dreaming of it for some time’
- christophe renou, ‘this distinction is not an outcome but the beginning of a new life as a …’
- julien boutonnet, ‘I decided to take courses in sophrology in order to better manage…’
- tidbits
- yoshihiro narisawa, japan, epicenter of all things
- alex atala, brazilian spokesman
- grant achatz, blurring the lines between sweet and savory
- juan mari & elena arzak, sweet sensationalism
- benoît violier, best of both worlds
- la fabrique givrée, subzero cuisine
- biagio settepani, the soul of new york’s pastry
