『so good.. #18』世界中のパティシエ製菓専門誌に、厚東さんのデザートが掲載!

投稿日: カテゴリー: chefs

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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