So Good no 13


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26,00 €



christophe adam, the wildest flashes 
jerome landrieu, hard work as the best strategy 
patrice demers, ‘everyday we’re trying to push our limits’ 
darren purchese, an exclusive and extravagant dessert night 
leonardo di carlo, olive oil in doughs 
jordi bordas, strong, lightweight and calculated, pâtisserie B•Concept 
yves scherrer, practical and emotional 
pierre françois roelofs, patisserie out of a tube 
hiroyuki emori, nothing impossible with ice cream 
antony prunet, play it sweet 
pascal caffet, worshipping taste 
motohiro inaba & rio asano, chicks take wagashi to the world 
daniel texter, adaptation instinct 
ernst knam, becoming bored is impossible 
enric rovira, 20 years reinventing chocolate 
ramon morató, sensorial bonbons 
oriol balaguer, caught between rigor and creative freedom 
raúl bernal, where is the corn? 
olivier fernández and saray ruiz, the haunted forest 
josep maria ribé, inside and outside 
carles mampel, constant metamorphosis 
miquel guarro, squeezing out creativity 
scott green, the life of a contestant of high-level competitions 
jürgen koens, pastryclub, a future multi-space 
the french pastry school reaches its 20th anniversary

More information at

  • ISSN 2013-2034
  • Size 23 x 29,7 cm
  • Language English
  • Author/s Check out the summary
  • Published in 2015
  • Weight 1,9 kg
Product Reviews
  • Number of Reviews : 5
  • Average Grade : 4.8 /5
  • Peter A.
  •  the 15/03/2018
  • 5/5
no rev
  • Anna A.
  •  the 29/01/2018
  • 5/5
  • Thomas L.
  •  the 29/01/2018
  • 4/5
  • George P.
  •  the 19/01/2018
  • 5/5
  • Andreas P.
  •  the 30/12/2017
  • 5/5

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