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So Good, the Magazine of Haute Patisserie: # 19, January 2018

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    So Good, the Magazine of Haute Patisserie: # 19, January 2018
    English text
    304 pages, paperback

    Yann brys, Creative yes, but above all, gourmand
    Christophe Adam, Conquering the world
    Alex Stupak, Pastry was just the beginning
    Enric Monzonis, Soup-sauces, ice creams, and fermentations… Cuisine sneaks into pastry
    Russ Thayer, Searching for the boundaries of chocolate
    Scott Green, Declaration of principles
    Jordi Bordas, The power of knowledge
    Francisco Migoya, Inside out
    Amaury Guichon, ‘It’s too pretty… I don’t want to eat it’
    Kirsten Tibballs, Positive patisserie
    Jerome Landrieu, One decade transmitting the values of haute pâtisserie
    Gianluca Fusto, Projective pastry
    David Wesmaël, Demonstrating the possibilities of ice cream
    Gustavo Sáez, Formal in the day, daring at night
    Alberto Barrero, Simplicity as art
    Rory Macdonald, Desserts in a dimly lit bar
    Nicolas Lambert, The right balance of textures
    Fabrice Danniel, When inspiration comes from nature
    Ksenia Penkina, Going out of the comfort zone
    Tidbits
    Hisahi Onobayashi, Believing in the power of ingredients
    Rhian Shellshear, Australian-style ferments
    Asia Pastry Forum, Creating a school of followers in Malaysia
    Frank Vollkommer, Designing décors

    No returns on books.

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So Good, the Magazine of Haute Patisserie: # 19, January 2018
English text
304 pages, paperback

Yann brys, Creative yes, but above all, gourmand
Christophe Adam, Conquering the world
Alex Stupak, Pastry was just the beginning
Enric Monzonis, Soup-sauces, ice creams, and fermentations… Cuisine sneaks into pastry
Russ Thayer, Searching for the boundaries of chocolate
Scott Green, Declaration of principles
Jordi Bordas, The power of knowledge
Francisco Migoya, Inside out
Amaury Guichon, ‘It’s too pretty… I don’t want to eat it’
Kirsten Tibballs, Positive patisserie
Jerome Landrieu, One decade transmitting the values of haute pâtisserie
Gianluca Fusto, Projective pastry
David Wesmaël, Demonstrating the possibilities of ice cream
Gustavo Sáez, Formal in the day, daring at night
Alberto Barrero, Simplicity as art
Rory Macdonald, Desserts in a dimly lit bar
Nicolas Lambert, The right balance of textures
Fabrice Danniel, When inspiration comes from nature
Ksenia Penkina, Going out of the comfort zone
Tidbits
Hisahi Onobayashi, Believing in the power of ingredients
Rhian Shellshear, Australian-style ferments
Asia Pastry Forum, Creating a school of followers in Malaysia
Frank Vollkommer, Designing décors

No returns on books.

Features
Cover Type Paperback
Language English
So Good, the Magazine of Haute Patisserie: # 19, January 2018
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