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So good..magazine#13 has a taste of chocolate and also of Barcelona. 9 chocolatiers from Barcelona share their experience and their creations, with styles equally diverse and surprising. It is a date with art, creativity and the culture of chocolate from the shores of the Mediterranean.
However, it is not only Barcelona and chocolate that nourishes this edition of so good.. From Tokyo to Paris, Chicago to Melbourne, Milan to Montreal… you will meet very well known chefs and others who will soon be well known, sharing their most recent creations.
Sensorially delightful bombons, galactic éclairs, haunted forests, “little popcorns” of chocolate, strawberries and cream, Maple sugar and buckwheat financier, Good and Evil…Rovira, Di Carlo, Landrieu, Adam, Balaguer, Caffet, Demers, Bordas, Asobi, Morató…
so good..magazine#13
--5th January 2015
--304 pages
--25 chefs
--More than 60 new and surprising creations in haute pâtisserie
Number of pages: 306
Measures: 230 x 297 cm
Language: English
Summary
christophe adam, the wildest flashes
jerome landrieu, hard work as the best strategy
patrice demers, ‘everyday we’re trying to push our limits’
darren purchese, an exclusive and extravagant dessert night
leonardo di carlo, olive oil in doughs
jordi bordas, strong, lightweight and calculated, pâtisserie B•Concept
yves scherrer, practical and emotional
pierre françois roelofs, patisserie out of a tube
hiroyuki emori, nothing impossible with ice cream
antony prunet, play it sweet
pascal caffet, worshipping taste
motohiro inaba & rio asano, chicks take wagashi to the world
daniel texter, adaptation instinct
ernst knam, becoming bored is impossible
enric rovira, 20 years reinventing chocolate
ramon morató, sensorial bonbons
oriol balaguer, caught between rigor and creative freedom
raúl bernal, where is the corn?
olivier fernández and saray ruiz, the haunted forest
josep maria ribé, inside and outside
carles mampel, constant metamorphosis
miquel guarro, squeezing out creativity
tidbits
scott green, the life of a contestant of high-level competitions
jürgen koens, pastryclub, a future multi-space
the french pastry school reaches its 20th anniversary
TAGSso good #13
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