So Good Magazine

So Good Magazine 18, the Magazine of Haute Patisserie by Grupo Vilbo

So Good Magazine

So Good Magazine 18, the Magazine of Haute Patisserie by Grupo Vilbo

$49.00

So Good Magazine 18, the Magazine of Haute Patisserie by Grupo Vilbo

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$49.00

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Summary

Dinara Kasko,
Simply amazing
Lauren v. Hass,
A critical approach
Lior Shtaygman,
A close look
Frédéric Bau,
Imagining the future
Cédric Grolet,
Lemon, apple, hazelnut, and almond
Oriol Castro, Eduard Xatruch & Mateu Casañas,
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
Andrés Morán,
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 pâtissier 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
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