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So Good Issue 16

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

· frank haasnoot, ‘I always try to use the inspiration to twist it’
· emmanuele forcone, the golden pen
· dinara kasko, when geometry is beautiful
· andoni luis aduriz, surprising developments
· francisco migoya, an explorer’s curiosity
· nick muncy, artistic but realistic
· michel willaume, think pastry
· jean paul hévin, ‘japan has made me rethink how I work, ...’
· raúl bernal, it’s not only chocolate
· jean-françois deguignet, savoir-faire and something else
· lilian bonnefoi, dominating both worlds
· naoki fujiwara, sense of season, ingredients and nara-ness
· laurent jeannin, a palace’s pleasures
· jordi guillem, by force of centrifuge
· joel lindqvist, forest pastry
· bachour bakery and bistro, the place
· gabriele riva, out of his comfort zone
· john kraus, in the name of the rose
· cécile farkas, studied fantasies
· julia soria, local products and argentinian diversity
· yoshinari otsuka, taking pride in making patisserie française in the far east
· tidbits
· united for knafeh, yehiye qadari & yoav deckelbaum
· valerija livanova, a country’s pâtissier awakening
· sorting out pastry

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