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CONTENTS
Gabriele Riva, LESS but better - Love. Earth. Simply. Sustainable.
David Briand, From chance to the summit
Paul Kennedy, Deal in the happiness industry
Hans Ovando, The spirit of the bee
Melissa Coppel, Playing by your own rules
Luciano García, New horizons of beauty
Francisco Migoya, The train of knowledge
Yusuke Aoki, North to south, west to east... globe-trotting pâtissier
Bobby Schaffer, Going with the grain
Gregory Doyen, As elegant as a swan
Russ Thayer, The freshness of berries
Vinesh Johny, India jumps on stage
Jean-Christophe Jeanson, Transmit and learn from excellence
Marco d’Andrea, The perfect mix
Michal Wisniewski, Advancing through taste
Ross Sneddon, Elegant pâtisserie for the Grand Old Lady
Elena Pérez, Tell me about it on the plate
Will Aghajanian, Cooking in the bubble
Tidbits
Leonardo di Carlo, Comfort or revolution
Olivier Fernández, Cocoa beyond chocolate
Dinara Kasko, Real art for multi-tier cakes
Radix, by Paco Torreblanca, The pastry which doesn’t need to be in fashion
Steinbeisser Experimental Gastronomy, Redefining the gastronomic experience
ISSN 2013-2034
Size 23 x 29,7 cm
Language English
Author/s Check out the summary
Semi Hardcover 304 pages
Published in 2020
Weight 1,9 kg
每隔六個月,So Good ..就會到發表新書到書店和工作室的書架上,大約有25位廚師發表他們的創作才華,創造力和技巧,以無與倫比的作品來呈現當下製作的最佳糕點到世界各地。