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Vilbo

So Good Magazine Issue 17

$91.60

The Magazine of Haute Pâtissere is a biannual magazine, published by Grupo Vilbo, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. The pastry magazine recommended for the best pastry chefs.

 

In this issue:

  • Guillaume Mabilleau, The elegance of new French vanguard
  • Pierre Marcolini, When inspiration comes from a cocoa bean
  • William Werner, A Pastry Chef for all Seasons
  • Cédric Grolet, Essential in taste, virtuoso in finishes
  • Rasmus Kofoed, Søren Selin, Jonathan Kjølhede Berntsen, Northern tides
  • Rafael Delgado, Cooking desserts
  • Paco & Jacob Torreblanca, Insights 2017
  • Gregory Doyen, Sweet seduction
  • Junichi Mitsubori, World of Wagashi. Passion in the serenity.
  • Luciano García, A Modern feel
  • Ikarus restaurant, The world in one single space
  • Stephanie Prida, California Dreamin
  • Roberto Cortez, Edible perfume
  • Javier Guillén, Breaking the mirror
  • Darren Purchese, Versioning oneself
  • Yun Eun-Young, Korean-Style Éclairs, always crisp and fresh
  • Daniel Álvarez, The air of happiness
  • Abel Bravo, New land
  • Five New York stories