Welcome to Omnivore Books on Food's New Online Store

So Good #23

In this issue:
  • 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



Next Previous

Related Items