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Digital Edition - so good no. 33
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When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re supporting a community of chefs, photographers, writers, and designers who pour their talent and passion into every page.
We kindly ask you to respect their work: please don’t share, resell, or upload our ebooks!
Issue 33
Evolution focuses on the so-called technological ingredients. Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.
About Copyright
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- Size
- online (PDF)
- Language
- English
- Author/s
- Check out the summary
- Skill Level
- Professional
Proto-bonbons - Anything but predictable
Anthony Hart | Fantasy world
Melissa Coppel | A gastronomic journey
Andrey Dubovik | Unconventional tools
Lluc Crusellas | Otherworldly
Francisco Migoya | Two sweet eccentricities and three virtues
Chris Ford | Creativity with fundamentals
Adrián Ciaurriz | From cow to bonbon
Gabriele Riva | Leading by example
Virgilia Lebigre | Train to the future
Kamil Szulc | A certain order
Ingrid Serra | Printed innovations
Antonio Bachour |On the border
Tatum Sinclair | Against the flow
Paniforemka | Eastern flowers
Noboru Arai | A refined ‘hommage’ to nature
Yukie Noguchi | Curiosity empowered the cat
Erica Abe | What happens in San Francisco...
Romain Dufour | Bakery flavors
Tidbits
Macambo, birth of a new couverture. David Chamorro & Christian Domínguez
Sanjana Patel | Indian chocolate (and heart)
David García | A roller coaster of emotions
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