So Good 23

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