Description
Bi-annual magazine in English which brings together pastry chefs, chocolatiers and master ice cream makers from around the world in the excellence of their work.
Color photographs
- Number of pages: 318
- English language
CONTENTS
The exciting sub-zero world
- Emmanuel Ryon. French refinement
- David Wesmaël. The colors of flavor
- Jesús Escalera. The essence of good ice cream
- Artem Grachev. Depth and emotion through ice cream
- David Briand. The common sense of pastry
- Eunji Lee. Dangerous innocence
- Nuño García. Haute viennoiserie
- Paul Yochum. Gastronomizing the donut
- Joris Vanhee. Chocolate trails
- Michal Kleiber. The journey
- Raúl Bernal. A chocolatier on a bike
- Pol Marginedas. When myth becomes chocolate
- Ash Smith. A big hug on a winter’s night
- Jiro Tanaka. Keep it deligant
- Mohammad, Wassim y Omar Orfali. Twinning cuisine and patisserie
- Julius Persoone. More rock ‘n’ roll than ever
- Ronald García. What pâtisserie owes to Mesoamerica
- Suzette Gresham. Creating memorable experiences for guests and staff is equally essential
Tidbits
- MALAYSIA, epicenter of haute pâtisserie
- Wei Loon Tan. Malaysian accent
- Jeffrey Tan. Being a pastry chef to be happy
- Jer Yenn & Jia Yi. Two in equilibrium
