Nonconformist pastry, restless and eager to move forward is bitten into, crunchy and has an intense flavour. From the cover of Israeli pastry chef Lior Shtaygman to the disembarkation of Elaine Young’s haute patisserie shop in India, this issue's So Good Magazine offers an extensive tour of some of the most restless minds in the current sweet scene: Frédéric Bau, Leonardo di Carlo, Dinara Kasko, Cédric Grolet, and many more.
• Language: English
• 304 pages
• Published in 2017
Contents:
• Dinara Kasko, Simply amazing
• Lauren v. Hass, A critical approach
• Lior Shtaygman, A close look
• Frédéric Bau, Imagining the future
• Cédric Grolet, Lemon, apple, hazelnut, and almond
• Oriol Castro, Eduard Xatruch & Mateu Casañas, New techniques without borders
• Christophe Roesems, Defending a character
• David Gil, Ice cream beyond itself
• Leonardo di Carlo, In full maturity
• Gabriele Riva, Mochi Gelato: When Japan and Italy met in a dessert
• Andrés Morán, Healthy yet good
• Jordi Puigvert, The multiple paths of technique
• John Shields & Karen Urie Shields, It Takes Two
• Susanna Yoon, Stick with her
• Emmanuel Hamon, Appreciating pâtissier globalization
• Elena Krasnova, Paris is in my hands
• Antonio Bachour and Karina Rivera, New Bistro Spirit Plated Desserts
• Nobuhiro Koto, A plate of Karuizawa
• Franck Michel, Classic and contemporary
• Tidbits
• Fredrik Borgskog, The architecture of nature
• Fabrizio Fiorani, The incalculable value of superfluous
• Vincent Attali, Mediterranean, technological, free
• Elaine young, Accompanying the Indian pastry awakening
Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.
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