So Good.. The Magazine of Haute Patisserie #31

35.00 USD

Featured in Issue #31

Hans Ovando | That invention of the devil
Ángel León | Sea, from beginning to end
Gregory Doyen | Trompe l’oeil 2.0, beyond illusion
François Daubinet | Mortal sins
Gonzo Jiménez | Two tapas and a pint
Jordi Roca | Everything fits in the game
Bobby Cortez | Between samurai and Navajos
Michael van der Kroft | The same game until the end
Dominique Ansel | A decade with people at his door
Sean Hu | Precision and elegance
Dimitri Fayard | Baked fun
Pía Salazar | Pâtisserie of freedom
Kyohei Mikami | Seeking a chemistry by combining fruits and umami-rich ingredients
Nicolas Nikolakopoulos | Pastry and chemistry for storytelling
Sho Kimura | A Japanese, a passion and a destiny
Joost Arijs | A path to purification
Dej Kewkacha | A little bit of Japan and a lot of Thailand
Tristan Rousselot | Black pleasure Tidbits
Talia Profet | Returning cocoa (powder) to the top
Sébastien Canonne | Innovation at every step
Luciano García | A praise for simplicity in a unique setting

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