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So Good, the Magazine of Haute Patisserie: #23, January 2020

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    So Good, the Magazine of Haute Patisserie: #23, January 2020
    304 pages
    Paperback
    English
      Contents:
    1. Gabriele Riva, LESS but better - Love. Earth. Simply. Sustainable.
    2. David Briand, From chance to the summit
    3. Paul Kennedy, Deal in the happiness industry
    4. Hans Ovando, The spirit of the bee
    5. Melissa Coppel, Playing by your own rules
    6. Luciano Garcma, New horizons of beauty
    7. Francisco Migoya, The train of knowledge
    8. Yusuke Aoki, North to south, west to east  globe-trotting patissier
    9. Bobby Schaffer, Going with the grain
    10. Gregory Doyen, As elegant as a swan
    11. Russ Thayer, The freshness of berries
    12. Vinesh Johny, India jumps on stage
    13. Jean-Christophe Jeanson, Transmit and learn from excellence
    14. Marco d'Andrea, The perfect Mix
    15. Michal Wisniewski, Advancing through taste
    16. Ross Sneddon, Elegant patisserie for the Grand Old Lady
    17. Elena Pirez, Tell me about it on the plate
    18. Will Aghajanian, Cooking in the bubble
    19. Tidbits
    20. Leonardo di Carlo, Comfort or revolution
    21. Olivier Fernandez, Cocoa beyond chocolate
    22. Dinara Kasko, Real art for multi-tier cakes
    23. Radix, by Paco Torreblanca, The pastry which doesn't need to be in fashion
    24. Steinbeisser Experimental Gastronomy, Redefining the gastronomic experience
    No returns on books.
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So Good, the Magazine of Haute Patisserie: #23, January 2020
304 pages
Paperback
English

    Contents:
  1. Gabriele Riva, LESS but better - Love. Earth. Simply. Sustainable.
  2. David Briand, From chance to the summit
  3. Paul Kennedy, Deal in the happiness industry
  4. Hans Ovando, The spirit of the bee
  5. Melissa Coppel, Playing by your own rules
  6. Luciano Garcma, New horizons of beauty
  7. Francisco Migoya, The train of knowledge
  8. Yusuke Aoki, North to south, west to east  globe-trotting patissier
  9. Bobby Schaffer, Going with the grain
  10. Gregory Doyen, As elegant as a swan
  11. Russ Thayer, The freshness of berries
  12. Vinesh Johny, India jumps on stage
  13. Jean-Christophe Jeanson, Transmit and learn from excellence
  14. Marco d'Andrea, The perfect Mix
  15. Michal Wisniewski, Advancing through taste
  16. Ross Sneddon, Elegant patisserie for the Grand Old Lady
  17. Elena Pirez, Tell me about it on the plate
  18. Will Aghajanian, Cooking in the bubble
  19. Tidbits
  20. Leonardo di Carlo, Comfort or revolution
  21. Olivier Fernandez, Cocoa beyond chocolate
  22. Dinara Kasko, Real art for multi-tier cakes
  23. Radix, by Paco Torreblanca, The pastry which doesn't need to be in fashion
  24. Steinbeisser Experimental Gastronomy, Redefining the gastronomic experience
No returns on books.

So Good, the Magazine of Haute Patisserie: #23, January 2020
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