so good.. magazine #14 NOW IN STOCK..

Contents

• albert adrià, la dolça, ticket’s sweetest ring 
• rené frank, a pinch of madness and a high dose of good sense 
• scott green, nice, balanced, possible… happy  
• angelo musa, the thrice-crowned king  
• gustaf mabrouk & hans ovando, knocking borders down 
• damien piscioneri, bright, luxurious, refined 
• william curley, classical refinement 
• futoshi hashimoto, enclose every flavor the ingredient has 
• antonio bachour, shockwave 
• nicolas jordan, ice cream at the center of discourse 
• jean-marie auboine, ‘I want my customers to continue experiencing ...’ 
• philippe rigollot, with studied simplicity 
• brian campbell, feeling the land on the plate 
• yann menguy, the peaceful evolution 
• tetyana verbytska, cultivating ukrainian haute patisserie 
• philippe segond, ‘for the french, pastry is a full-fledged art’ 
• jérôme chaucesse, ‘to obtain the title, you have to ...’ 
• christophe renou, ‘this distinction is not an outcome but ...’ 
• julien boutonnet, ‘I decided to take courses in sophrology ...’ 
• tidbits
• yoshihiro narisawa, japan, epicenter of all things 
• alex atala, brazilian spokesman 
• grant achatz, blurring the lines between sweet and savory 
• juan mari & elena arzak, sweet sensationalism 
• benoît violier, best of both worlds 
• la fabrique givrée, subzero cuisine 
• biagio settepani, the soul of new york’s pastry 

 

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Characteristics

Measures: 230 x 297 cm
Number of pages: 304
Language: English

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