Description Bi-annual magazine in English which brings together pastry chefs, chocolatiers and master ice cream makers from around the world in the excellence of their work. Color photographs Number of pages: 318 English language CONTENTS The exciting sub-zero world Emmanuel Ryon. French refinement David Wesmaël. The colors of flavor Jesús Escalera. The essence of good ice cream Artem Grachev. Depth and emotion through ice cream David Briand. The common sense of pastry Eunji Lee. Dangerous innocence Nuño García. Haute viennoiserie Paul Yochum. Gastronomizing the donut Joris Vanhee. Chocolate trails Michal Kleiber. The journey Raúl Bernal. A chocolatier on a bike Pol Marginedas. When myth becomes chocolate Ash Smith. A big hug on a winter’s night Jiro Tanaka. Keep it deligant Mohammad, Wassim y Omar Orfali. Twinning cuisine and patisserie Julius Persoone. More rock ‘n’ roll than ever Ronald García. What pâtisserie owes to Mesoamerica Suzette Gresham. Creating memorable experiences for guests and staff is equally essential Tidbits MALAYSIA, epicenter of haute pâtisserie Wei Loon Tan. Malaysian accent Jeffrey Tan. Being a pastry chef to be happy Jer Yenn & Jia Yi. Two in equilibrium
