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So Good Issue 21

CONTENTS

 

Kirsten Tibballs
Happy birthday, so good..
 
Jiro Tanaka
Chocolate Japanesque
 
Johan Martin
Slow viennoiserie
 
Yann Couvreur
Exactly what it looks like
 
Frank Haasnoot
The living pastry
 
Davide Comaschi
Double success
 
Alexis Bouillet
The piping bag and the spatula
 
Juan Contreras
A long journey to the sweet side
 
Nicolas Belorgey
Books full of nostalgia
 
Attila Meinhart
A culinary touch
 
Xavi Donnay
Mini priority
 
Richard Hawke
A dialogue with the ingredients
 
Pascal de Deyne
Nature in mouth
 
Essence, by Espaisucre
High school desserts
 
Miko Aspiras
Stories from the Philippines
 
Jose Romero
The Panettone inside and out
 
Anna Bolz
Hitting all the right notes
 
Tidbits
 
Ramon Morató & Anne Cazor
A new look at chocolate ganache
 
MOF 2018
Five of a kind
 
Wang sen
The western style agitator in China
 
Jerome Flayosc
The recipe of a chef’s portrait
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