So Good Pastry Magazine #19 (EN)

Description

Talent manifests itself in many and varied ways. In modern pastry it finds inspiration in the culinary culture of countries such as Mexico or Japan. It also combines skills with other disciplines such as ice cream making or cocktails. Or rediscovering classics with renewed presentations?

All this and much more in this issue’s So Good Magazine, which gathers some of the most popular chefs of the moment and puts them in company with other more promising figures in a display of creativity that will not leave you indifferent.

Language: English
304 pages
Published in 2018

Contents:

Yann brys, Creative yes, but above all, gourmand
Christophe Adam, Conquering the world
Alex Stupak, Pastry was just the beginning
Enric Monzonis, Soup-sauces, ice creams, and fermentations… Cuisine sneaks into pastry
Russ Thayer, Searching for the boundaries of chocolate
Scott Green, Declaration of principles
Jordi Bordas, The power of knowledge
Francisco Migoya, Inside out
Amaury Guichon, Its too pretty I dont want to eat it
Kirsten Tibballs, Positive patisserie
Jerome Landrieu, One decade transmitting the values of haute ptisserie
Gianluca Fusto, Projective pastry
David Wesmal, Demonstrating the possibilities of ice cream
Gustavo Sez, Formal in the day, daring at night
Alberto Barrero, Simplicity as art
Rory Macdonald, Desserts in a dimly-lit bar
Nicolas Lambert, The right balance of textures
Fabrice Danniel, When inspiration comes from nature
Ksenia Penkina, Going out of the comfort zone
Tidbits
Hisahi Onobayashi, Believing in the power of ingredients
Rhian Shellshear, Australian-style ferments
Asia Pastry Forum, Creating a school of followers in Malaysia
Frank Vollkommer, Designing dcors