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So Good Issue 14

CLEARANCE
Was $39.95

NOW $29

 

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

Features of so good.. Issue 14 include:

  • albert adrià, la dolça, ticket’s sweetest ring 
  • rené frank, a pinch of madness and a high dose of good sense 
  • scott green, nice, balanced, possible… happy  
  • angelo musa, the thrice-crowned king  
  • gustaf mabrouk & hans ovando, knocking borders down 
  • damien piscioneri, bright, luxurious, refined 
  • william curley, classical refinement 
  • futoshi hashimoto, enclose every flavor the ingredient has 
  • antonio bachour, shockwave 
  • nicolas jordan, ice cream at the center of discourse 
  • jean-marie auboine, ‘I want my customers to continue experiencing ...’ 
  • philippe rigollot, with studied simplicity 
  • brian campbell, feeling the land on the plate 
  • yann menguy, the peaceful evolution 
  • tetyana verbytska, cultivating ukrainian haute patisserie 
  • philippe segond, ‘for the french, pastry is a full-fledged art’ 
  • jérôme chaucesse, ‘to obtain the title, you have to ...’ 
  • christophe renou, ‘this distinction is not an outcome but ...’ 
  • julien boutonnet, ‘I decided to take courses in sophrology ...’ 
  • tidbits
  • yoshihiro narisawa, japan, epicenter of all things 
  • alex atala, brazilian spokesman 
  • grant achatz, blurring the lines between sweet and savory 
  • juan mari & elena arzak, sweet sensationalism 
  • benoît violier, best of both worlds 
  • la fabrique givrée, subzero cuisine 
  • biagio settepani, the soul of new york’s pastry 
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