So Good no 23

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BEST MAGAZINE OF HAUTE PÂTISSERE - #23

Manual finishes become the new catalyst of modern pastry

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Description

Gabriele Riva surprises us from Tokyo with her sustainable and local pastry, with delicate manual finishes. Because manual is the new catalyst, this is demonstrated by other great contributors of this issue such as David Briand, Bobby Schaffer, Hans Ovando and Paco Torreblanca. A pastry that rediscovers the pleasure of sinking teeth into its freshly baked products, is the case of Francisco Migoya and Luciano Gatrcía, but also of Russ Thayer, of Ross Sneddon or Jean-Christophe Jeanson. A trip with 23 stops around the world which is excited by the awakening "pâtissier" in India, does not cease to reinvest in new dishes from the Netherlands and connects creativity and technical mastery in Las Vegas, Treviso, Kiev, and many more places.

Data sheet

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

Reviews

CONTENT

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