Description so good.. magazine 33 brings together the latest innovations in pastry and chocolate, featuring 22 world-renowned chefs. Discover unique bonbons, plant-based creations, and cutting-edge techniques. A must-have for professionals! Number of pages: 314 Language: English Contents Proto-bonbons – Anything but predictable Anthony Hart | Fantasy world Melissa Coppel | A gastronomic journey Andrey Dubovik | Unconventional tools Lluc Crusellas | Otherworldly Francisco Migoya | Two sweet eccentricities and three virtues Chris Ford | Creativity with fundamentals Adrián Ciaurriz | From cow to bonbon Gabriele Riva | Leading by example Virgilia Lebigre | Train to the future Kamil Szulc | A certain order Ingrid Serra | Printed innovations Antonio Bachour |On the border Tatum Sinclair | Against the flow Paniforemka | Eastern flowers Noboru Arai | A refined ‘hommage’ to nature Yukie Noguchi | Curiosity empowered the cat Erica Abe | What happens in San Francisco… Romain Dufour | Bakery flavors Tidbits Macambo, birth of a new couverture. David Chamorro & Christian Domínguez Sanjana Patel | Indian chocolate (and heart) David García | A roller coaster of emotions
