So Good Magazine Issue 26
$91.60
The Magazine of Haute Pâtissere is a biannual magazine, published by Grupo Vilbo, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. The pastry magazine recommended for the best pastry chefs.
In this issue:
- Rasmus Munk, Stirring up the diner
- Christophe Adam, The genie grows
- Nina Métayer, Unstoppable progression
- Gonzo Jiménez, ‘Miette et Chocolat’ where magic happens
- Zhou Xiaohu, Devil is in the details
- Jan Proot, Renewing to remain at the top
- Jiho Kim, Embracing change
- Roberto Cortez, Floral sensitivity
- Matthieu Atzenhoffer, Competing to learn
- Vicky Lau & Nocar Lo, The charm of finding balance
- Miko Aspiras, Smoked, fermented and coagulated
- Alexandre Fink, Natural scenes
- Szilárd Tóth & Csenge Dusha, A trip to the heart of Hungary
- Luciano García, Connected with the land