Description
Le meilleur des glaces du monde dans le magazine So Cool.
Édité et publié par so good.. magazine
- Langue: français
- Couverture: Semi-relié
- Pages: 306
- Publié en 2023
CONTENTS
- David Gil & Albert Soler – Enzimes. A new way of approaching ice cream.
- Emmanuel Ryon – The class
- Luca Bernardini – In defense of semifreddo
- Joane Yeoh – Memorable experiences
- Jérémie Runel – When creativity has no end
- Carlo Guerriero – Capturing the essence of wine
- Jordi Roca – The fun side of ice cream
- Jordi Guillem & Eric Miete – Green vanilla Much more than just a spice
- Jean-Thomas Schneider – ‘It’s important to inform the customer of the quality of our ice cream
- Yoshinori Matsushima – The second stage of an ice sculptor
- Martín Lippo – A radically different format
- Pawel Petrykowski – Crossing the Atlantic
- Javier Guillén – Sweet Monkey. The most generous ice cream
- Carolina Barragán – The many faces of corn
- Blanca del Noval – A new value for discards
- Jordi Puigvert – Invitation to veganism in ice cream pastry
- Nils Hendrikse – Creativity in the broad sense
- Cathrine Østerberg – The dialogue between science and creativity
- Jhoan Indriago – Signature ice cream in 7 m2
