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So Good – Issue 16

$39.95

So Good – Issue 16

$39.95

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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 hvin, japan has made me rethink how I work, …
ral bernal, its not only chocolate
jean-franois 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
ccile farkas, studied fantasies
julia soria, local products and argentinian diversity
yoshinari otsuka, taking pride in making patisserie franaise in the far east
tidbits
united for knafeh, yehiye qadari & yoav deckelbaum
valerija livanova, a countrys ptissier awakening
sorting out pastry

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