So good 32

The exciting sub-zero world

Emmanuel Ryon. French refinement

David Wesmaël. The colors of flavor

Jesús Escalera. The essence of good ice cream

Artem Grachev. Depth and emotion through ice cream

David Briand. The common sense of pastry

Eunji Lee. Dangerous innocence

Nuño García. Haute viennoiserie

Paul Yochum. Gastronomizing the donut

Joris Vanhee. Chocolate trails

Michal Kleiber. The journey

Raúl Bernal. A chocolatier on a bike

Pol Marginedas. When myth becomes chocolate

Ash Smith. A big hug on a winter’s night

Jiro Tanaka. Keep it deligant

Mohammad, Wassim y Omar Orfali. Twinning cuisine and patisserie 

Julius Persoone. More rock ‘n’ roll than ever

Ronald García. What pâtisserie owes to Mesoamerica 

Suzette Gresham. Creating memorable experiences for guests and staff is equally essential

Tidbits

MALAYSIA, epicenter of haute pâtisserie

Wei Loon Tan. Malaysian accent 

Jeffrey Tan. Being a pastry chef to be happy

Jer Yenn & Jia Yi. Two in equilibrium

Language English

Semi Hardcover 318 pages

Published in2024

Weight1,9 kg