Description
This is the new issue of so good… magazine, an issue in which, in addition to presenting the work of pastry chefs from all over the world, it also wanted to raise awareness and put us in front of the mirror.
A total of seven prestigious pastry chefs from different parts of the world have explained how they have implemented sustainability in their daily professional lives, with surprising and enlightening answers.
The protagonists are Lauren V. Haas, Francisco Migoya, Juan Contreras, Nicolas Dutertre, Jo Barrett, Nicoll Notter and Natsuko Shoji.
And not to stay only on the theoretical level, they asked them to create a recipe to put their principles into practice.
No less interesting are the three technical articles that also appear in this very good… magazine n°29.
- Language: English
- Semi-rigid cover : 314 pages
- Published in 2023
CONTENTS
PASTRY AND SUSTAINABILITY: What are you doing?
Lauren V. Haas, In Harmony with Nature
Francisco Migoya, Simplissimus
Juan Contreras, Awareness and education
Nicolas Dutertre, A collective responsibility
Jo Barrett, Leading by Example
Nicoll Notter, The way we should all want to live
Natsuko Shoji, Recycling the Model
____
Anthony Hart, Dual Purpose
Camila García Elizalde, Emotional baking
Andrea Tortora, A Contemporary Journey in the Italian Tradition
Josep Maria Ribé, Leave a trace
Daisuke Mori & Yohei Nakayama, Fermentation enhances flavor, aroma and texture.
Roger van Damme, Treasures of the restless traveler
Valentin Mille, The challenge of seducing everyone
Cédric Grolet, In search of flavor
Ross Sneddon, The Art of Hospitality
Otto Tay, The power of the new Asian pastry
Abel Bravo, Intense and personal
____
Some information
Michel Willaume & Marc Balaguer, A new generation of fruit icings
Richard Hawke, Deciphering the world of pectins
Buffets Bachour, Antonio Bachour presents his ultimate work
Yohan Ferrant, Pasta at its best!
