So Good no 3

“So Good” es una publicación semestral en lengua inglesa dirigida a los profesionales de la pastelería dulce y salada, la chocolatería, la heladería y, en general, el mundo del postre. 

SUMARIO

pierre hermé, “Pleasure should be the only guide” 

jean françois foucher, essential 

patrick roger, a one-of-a-kind artist

jimmy mcmillan, “american Chefs are not afraid of what is new or different, ...”

trends, difference and ‘gourmandise

gabriele riva, from milan to new york via japan

norihiko terai, the pound cakes ambassador

mark best, perseverance

christian escribà, ¨my job is to move and excite people with a cake¨

en-ming-hsu, an eye for pastry

olivier bajard, “pâtisserie is currently mutating”

jordi pujol, order and simplify

gianluigi bonelli, from food to art

anil rohira, heart, hands and head

ramon morató, it’s not what it seems!

miguel sierra, a look towards nature

paco torreblanca, the magic of candies

albert adrià, fire

alex stupak, passion sesame

tidbits

la maison du chocolat, l’art de vivre with a cocoa flavor

the sorbet route

C3, fifty percent

Mas información en www.sogoodmagazine.com