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!
