So Good no 21
BEST MAGAZINE OF HAUTE PÂTISSERE - #21
Couvreur, Haasnoot, Comaschi, and Morató together brimming with avant-garde pastry techniques and...
WHIP puts the creative process on full display with a dynamic and seductive collection of 50 focussed printed on 436 pages about pastries, chocolates, ice-cream, travel cakes and much more.
Following the 2019 release of my acclaimed first cookbook, PRISMA, I’ve return with a brand-new tone of recipes including signature dishes and new creations.
With forewords by Cédric Grolet and Amaury Guichon, WHIP hope to be an unmissable book for every pastry and chocolate fan in the world from beginners to seasoned professionals. With a playful smile and a hint of mischief, WHIP puts the creative process on full display with a dynamic and seductive collection of 50 focussed printed on 436 pages about pastries, chocolates, ice-cream, travel cakes and much more. Balancing the creativity with refined sensibilities and stunning aesthetic beauty, WHIP tells the story of my life.
Ivan S. published the 12/11/2024 following an order made on 06/11/2024
++++++
Marios K. published the 08/02/2024 following an order made on 28/01/2024
Excellent book
Stefano U. published the 07/02/2024 following an order made on 07/01/2024
Masterpiece! Frank Hasnoot it's really one of the best. Art and passion, you can feel the love he puts in his work
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