Talent manifests itself in many and varied ways. In modern pastry it finds inspiration in the culinary culture of countries such as Mexico or Japan. It also combines skills with other disciplines such as ice cream making or cocktails. Or rediscovering classics with renewed presentations? All this and much more in this issue, which gathers some of the most popular chefs of the moment and puts them in company with other more promising figures in a display of creativity that will not leave you indifferent.
Language English
Semi Hardcover 304 páginas
Published in 2018
Weight 1.9 kg
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CONTENTS
Yann brys,¡ÅCreative yes, but above all, gourmand
Christophe Adam,¡ÅConquering the world
Alex Stupak,¡ÅPastry was just the beginning
Enric Monzonis,¡ÅSoup-sauces, ice creams, and fermentations... Cuisine sneaks into pastry
Russ Thayer,¡ÅSearching for the boundaries of chocolate
Scott Green,¡ÅDeclaration of principles
Jordi Bordas,¡ÅThe power of knowledge
Francisco Migoya,¡ÅInside out
Amaury Guichon,¡Å¡ŘIt¡řs too pretty¡šÅI don¡řt want to eat it¡šÅ/li>
Kirsten Tibballs,¡ÅPositive patisserie
Jerome Landrieu,¡ÅOne decade transmitting the values of haute pâtisserie
Gianluca Fusto,¡ÅProjective pastry
David Wesmaël,¡ÅDemonstrating the possibilities of ice cream
Gustavo Sáez,¡ÅFormal in the day, daring at night
Alberto Barrero,¡ÅSimplicity as art¡Å
Rory Macdonald,¡ÅDesserts in a dimly-lit bar
Nicolas Lambert,¡ÅThe right balance of textures
Fabrice Danniel,¡ÅWhen inspiration comes from nature
Ksenia Penkina,¡ÅGoing out of the comfort zone
Tidbits¡Å
Hisahi Onobayashi,¡ÅBelieving in the power of ingredients
Rhian Shellshear,¡ÅAustralian-style ferments
Asia Pastry Forum,¡ÅCreating a school of followers in Malaysia
