SoGood Magazine #16

Specifications:

• Number of Pages: 304
• Size: 230 x 297 cm
• Language: English

Summary:

• Frank Haasnoot, ‘I always try to use the inspiration to twist it’
• Emmanuele Forcone, the golden pen
• Dinara Kasko, when geometry is beautiful
• Andoni Luis Aduriz, surprising developments
• Francisco Migoya, an explorer’s curiosity
• Nick Muncy, artistic but realistic
• Michel Willaume, think pastry
• Jean Paul Hévin, ‘japan has made me rethink how I work, …’
• Raúl Bernal, it’s not only chocolate
• Jean-François Deguignet, savoir-faire and something else
• Lilian Bonnefoi, dominating both worlds
• Naoki Fujiwara, sense of season, ingredients and nara-ness
• Laurent Jeannin, a palace’s pleasures
• Jordi Guillem, by force of centrifuge
• Joel Lindqvist, forest pastry
• Bachour Bakery and Bistro, the place
• Gabriele Riva, out of his comfort zone
• John Kraus, in the name of the rose
• Cécile Farkas, studied fantasies
• Julia Soria Quiroga, local products and argentinian diversity
• Yoshinari Otsuka, taking pride in making patisserie française in the far east
• tidbits
• United for Knafeh, yehiye qadari & yoav deckelbaum
• Valerija Livanova, a country’s pâtissier awakening
• Sorting out Pastry