so good.. 第29期

從日常工作中 發掘、反思、學習及享受
三篇技術專文
二十四位專業糕點師
 
PASTRY AND SUSTAINABILITY: And you, what are you doing?
 
Lauren V. Haas, In harmony with nature
Francisco Migoya, Simplissimus
Juan Contreras, Awareness and education
Nicolas Dutertre, A collective responsibility
Jo Barrett, Leading by example
Nicoll Notter, The way we should all want to live
Natsuko Shoji, Recycling the model
 
Anthony Hart, Double focus
Camila García Elizalde, Emotional pastry
Andrea Tortora, A contemporary journey into Italian tradition
Josep Maria Ribé, Leaving a mark
Daisuke Mori & Yohei Nakayama, Fermentation deepens flavor, aroma and texture
Roger van Damme, Treasures of the restless traveler
Valentin Mille, The challenge of seducing everyone
Cédric Grolet, In search of flavor
Ross Sneddon, The art of hospitality
Otto Tay, The strength of the new Asian pâtisserie
Abel Bravo, Intense and personal
 
Tidbits
Michel Willaume & Marc Balaguer, New generation of fruit glazes
Richard Hawke, Deciphering the world of pectins
Bachour Buffets, Antonio Bachour presents his ultimate work
Yohan Ferrant, Up with the doughs
 

so good..是由 Vilbo 集團出版的雜誌，為喜愛甜點、糖果、糕點、冰淇淋和巧克力等製作的專業人士提供最新訊息。內容有眾多主廚獻上精緻美食，配以專業攝影編輯的圖文；為其更添精彩度。