So Good.. No.1

Beschrijving

• paco torreblanca, the mechanism artisan
• albert adrià, “el Bulli is a way of life. A big family…”
• frédéric bau, the global chef
• jacquy pfeiffer, “the possibilities in pastry are endless”
• miguel sierra, corn in its pure state
• rene redzepi, scandinavia on plate
• ramon morató, homemade jams. Art and trade
• leonardo di carlo, passion for the trade
• olivier fernández, vacuum-packed desserts
• naomi mizuno, three bonbons, three liquors
• diego lozano, present and future in Brazilian and South American pastry-making
• montse estruch, david inglada and agustín mira, ice cream is reinvented
• tidbits
• angelo corvitto, the gastronomic ice cream
• gabriel paillasson, “france does not have a monopoly of pastry-making”
• franco costa, “we got to work with our heads in the clouds”
• monte carlo consecrates collections 08
• maison bernachon, ali baba’s cave and the 1,001 flavo