私たちの仲間の素晴らしいパティシエ、厚東さんのニュースです。
『so good.. #18』世界中のパティシエが取り上げられる製菓専門誌に、大きく紹介されました！作品も掲載されました！
日本人にしてこの快挙、みなで喜ぶとともに、ますますの飛躍を応援したいと思います。おめでとうございます！
Number of pages: 304
Measures: 230 x 297 cm
Language: English
Summary
- Dinara Kasko, Simply amazing
- Lauren v. Hass, A critical approach
- Lior Shtaygman, A close look
- Frédéric Bau, Imagining the future
- Cédric Grolet, Lemon, apple, hazelnut, and almond
- Oriol Castro, Eduard Xatruch & Mateu Casañas, New techniques without borders
- Christophe Roesems, Defending a character
- David Gil, Ice cream beyond itself
- Leonardo di Carlo, In full maturity
- Gabriele Riva, Mochi Gelato: When Japan and Italy met in a dessert
- Andrés Morán, Healthy yet good
- Jordi Puigvert, The multiple paths of technique
- John Shields & Karen Urie Shields, It Takes Two
- Susanna Yoon, Stick with her
- Emmanuel Hamon, Appreciating pâtissier globalization
- Elena Krasnova, Paris is in my hands
- Antonio Bachour and Karina Rivera, New Bistro Spirit Plated Desserts
- Nobuhiro Koto, A plate of Karuizawa
- Franck Michel, Classic and contemporary
- Tidbits
- Fredrik Borgskog, The architecture of nature
- Fabrizio Fiorani, The incalculable value of superfluous
- Vincent Attali, Mediterranean, technological, free
- Elaine young, Accompanying the Indian pastry awakening
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