So Good no 6 View larger

So Good no 6

SG6

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CONTENTS

andoni luis adúriz, the constructor of experiences

jerome landrieu, “when a chef has a vision and puts his heart into his or her creation, you can taste it on the plate”

sebastien rouxel, “la pâtisserie is a world of its own. It is a place where all your senses can be challenged”

jordi bordas, the triumph of perseverance

mickaël besse, without artifices

sadaharu aoki, minimalism by adding, unique way of focusing on materials

pierre françois roelofs, flowing desserts

francisco migoya, divertimento

malcolm goh, darren teoh and raymond tham, sweet malaysia

jimmy macMillan, design for emotion

diego crosara, the evolution of Italian pastry

hideki kawamura, master of aroma

toni viñas, pure balance

bastien blanc-tailleur, sweet blooming

patrick fahy, pastries from within

arnaud chavigny, desserts with nostalgia

grant achatz, red harmony

kirsten tibballs, sesame surprise

tidbits

maison ladurée, paris emblem a cocoa country

dessertTruck, haute pâtisserie for five dollars

nacional pure is discovered, an exceptional cacao lost for 100 years

yayra glover, sustainability and fairness in the cocoa business

More information at www.sogoodmagazine.com

  • ISSN 2013-2034
  • Size 23 x 29,7 cm
  • Language English
  • Author/s Check out the summary
  • Published in 2011
  • Weight 1,6 kg

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