Журнал So Good.. #16

2100.00 руб.

Количество

Профессиональный журнал So good magazine о мире высокого кондитерского искусства.

На английском языке.

Размер: 23 х 30 см
Вес: 1,9 кг
Количество страниц: 304
Language: English

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  • В номере:

      • frank haasnoot, ‘I always try to use the inspiration to twist it’ 
      • emmanuele forcone, the golden pen
      • dinara kasko, when geometry is beautiful
      • andoni luis aduriz, surprising developments
      • francisco migoya, an explorer’s curiosity
      • nick muncy, artistic but realistic
      • michel willaume, think pastry
      • jean paul hévin, ‘japan has made me rethink how I work, ...’ 
      • raúl bernal, it’s not only chocolate
      • jean-françois deguignet, savoir-faire and something else
      • lilian bonnefoi, dominating both worlds
      • naoki fujiwara, sense of season, ingredients and nara-ness
      • laurent jeannin, a palace’s pleasures
      • jordi guillem, by force of centrifuge
      • joel lindqvist, forest pastry
      • bachour bakery and bistro, the place
      • gabriele riva, out of his comfort zone
      • john kraus, in the name of the rose
      • cécile farkas, studied fantasies
      • julia soria, local products and argentinian diversity
      • yoshinari otsuka, taking pride in making patisserie française in the far east
      • tidbits
      • united for knafeh, yehiye qadari & yoav deckelbaum
      • valerija livanova, a country’s pâtissier awakening
      • sorting out pastry