![[PDF] So Good Magazine # 22, July 2019](https://documents.yumpu.com/000/066/557/724/94d051ba3f56d8dccae041239ca301759006932c/6f514c503350384f30646e39624c686c334642304a673d3d/2f55797659763670494b4b616b4e5a344137326232673d3d.jpg?AWSAccessKeyId=AKIAICNEWSPSEKTJ5M3Q&Expires=1727280000&Signature=B6aZiUiKGEzbcaVrDloPzsJ2Eu0%3D)
[PDF] So Good Magazine # 22, July 2019
Link >> https://timbulklelep.blogspot.com/?book=B07V9VS5ZM Issue number 22 of So Good provokes a carousel of emotions that range from fascination and surprise at its most creative proposals (Lauren V. Haas on the cover, Jordan Kahn, Maurits van der Vooren and Bart de Gans, Saray Ruiz or Julien Álvarez, among others) to the confidence and pride that this patiently cultivated product awakens (Pierre Hemé, Niklesh Sharma, Philippe Givre). A parade that oscillates between seriousness and the pure pleasure of learning thanks to the sum of talents that come together, among which is Joris Vanhee and his chocolate glazes, Ramon Morató and the new generation of ganaches, the latest designs by Nicolas Boussin, the reinvention of Antonio Bachour, the geometric pastries of Guillaume Shoppohoven, the Japanese school of Hideki Kawamura.We like that Guillaume Schopphoven has imagined a round croissant and executed it successfully. We are seduced by the new approach that Marta Martín gives to her ‘chocolate air.’ We are gratified that Melissa Walnock finds and shows us the magical ‘negative space.’ We are pleased that Philippe Givre continues to enjoy baking because he learns something new every day regarding chocolate. We are captivated that Lauren Haas translates a scene from her childhood to a truly magical pastry creation. We are surprised to know that Blanca del Noval uses leftover ingredients to create new and beautiful desserts. We are proud to see how Nicolas Boussin fulfills his commitment as an MOF by transmitting his knowledge to the new generations. We are ecstatic that Joris Vanhee chooses this publication to share his exhaustive study on glazes with the entire sector. We are attracted to the artistic interpretation with which Roberto Cortez imbues his patisserie. We enjoy the spatial collaboration of Bart de Gans and Maurits Van der Vooren. We're happy that a young man like Yann Menguy opens his own establishment, in none other than Paris. We can't wait to see how the series on ganache by Ramon Morató ends.
Link >> https://timbulklelep.blogspot.com/?book=B07V9VS5ZM
Issue number 22 of So Good provokes a carousel of emotions that range from fascination and surprise at its most creative proposals (Lauren V. Haas on the cover, Jordan Kahn, Maurits van der Vooren and Bart de Gans, Saray Ruiz or Julien Álvarez, among others) to the confidence and pride that this patiently cultivated product awakens (Pierre Hemé, Niklesh Sharma, Philippe Givre). A parade that oscillates between seriousness and the pure pleasure of learning thanks to the sum of talents that come together, among which is Joris Vanhee and his chocolate glazes, Ramon Morató and the new generation of ganaches, the latest designs by Nicolas Boussin, the reinvention of Antonio Bachour, the geometric pastries of Guillaume Shoppohoven, the Japanese school of Hideki Kawamura.We like that Guillaume Schopphoven has imagined a round croissant and executed it successfully. We are seduced by the new approach that Marta Martín gives to her ‘chocolate air.’ We are gratified that Melissa Walnock finds and shows us the magical ‘negative space.’ We are pleased that Philippe Givre continues to enjoy baking because he learns something new every day regarding chocolate. We are captivated that Lauren Haas translates a scene from her childhood to a truly magical pastry creation. We are surprised to know that Blanca del Noval uses leftover ingredients to create new and beautiful desserts. We are proud to see how Nicolas Boussin fulfills his commitment as an MOF by transmitting his knowledge to the new generations. We are ecstatic that Joris Vanhee chooses this publication to share his exhaustive study on glazes with the entire sector. We are attracted to the artistic interpretation with which Roberto Cortez imbues his patisserie. We enjoy the spatial collaboration of Bart de Gans and Maurits Van der Vooren. We're happy that a young man like Yann Menguy opens his own establishment, in none other than Paris. We can't wait to see how the series on ganache by Ramon Morató ends.
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[PDF] So Good Magazine # 22, July 2019
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Issue number 22 of So Good provokes a carousel of emotions
that range from fascination and surprise at its most creative
proposals (Lauren V. Haas on the cover, Jordan Kahn, Maurits
van der Vooren and Bart de Gans, Saray Ruiz or Julien
Álvaez, among others) to the confidence and pride that
this patiently cultivated product awakens (Pierre Hemé
Niklesh Sharma, Philippe Givre). A parade that oscillates
between seriousness and the pure pleasure of learning thanks
to the sum of talents that come together, among which is Joris
Vanhee and his chocolate glazes, Ramon Moratóand the
new generation of ganaches, the latest designs by Nicolas
Boussin, the reinvention of Antonio Bachour, the geometric
pastries of Guillaume Shoppohoven, the Japanese school of
Hideki Kawamura.We like that Guillaume Schopphoven has
imagined a round croissant and executed it successfully. We
are seduced by the new approach that Marta
Martíngives to her ‘chcolate air.’We are
gratified that Melissa Walnock finds and shows us the magical
‘neative space.’We are pleased that Philippe
Givre continues to enjoy baking because he learns something
new every day regarding chocolate. We are captivated that
Lauren Haas translates a scene from her childhood to a truly
magical pastry creation. We are surprised to know that Blanca
del Noval uses leftover ingredients to create new and beautiful
desserts. We are proud to see how Nicolas Boussin fulfills his
commitment as an MOF by transmitting his knowledge to the
new generations. We are ecstatic that Joris Vanhee chooses
this publication to share his exhaustive study on glazes with
the entire sector. We are attracted to the artistic interpretation
with which Roberto Cortez imbues his patisserie. We enjoy the
spatial collaboration of Bart de Gans and Maurits Van der
Vooren. We're happy that a young man like Yann Menguy
opens his own establishment, in none other than Paris. We
can't wait to see how the series on ganache by Ramon
Moratóends.
Link >> https://dewotresno.blogspot.com/?book=B07V9VS5ZM
Issue number 22 of So Good provokes a carousel of emotions
that range from fascination and surprise at its most creative
proposals (Lauren V. Haas on the cover, Jordan Kahn, Maurits
van der Vooren and Bart de Gans, Saray Ruiz or Julien
Álvaez, among others) to the confidence and pride that
this patiently cultivated product awakens (Pierre Hemé
Niklesh Sharma, Philippe Givre). A parade that oscillates
between seriousness and the pure pleasure of learning thanks
to the sum of talents that come together, among which is Joris
Vanhee and his chocolate glazes, Ramon Moratóand the
new generation of ganaches, the latest designs by Nicolas
Boussin, the reinvention of Antonio Bachour, the geometric
pastries of Guillaume Shoppohoven, the Japanese school of
Hideki Kawamura.We like that Guillaume Schopphoven has
imagined a round croissant and executed it successfully. We
are seduced by the new approach that Marta
Martíngives to her ‘chcolate air.’We are
gratified that Melissa Walnock finds and shows us the magical
‘neative space.’We are pleased that Philippe
Givre continues to enjoy baking because he learns something
new every day regarding chocolate. We are captivated that
Lauren Haas translates a scene from her childhood to a truly
magical pastry creation. We are surprised to know that Blanca
del Noval uses leftover ingredients to create new and beautiful
desserts. We are proud to see how Nicolas Boussin fulfills his
commitment as an MOF by transmitting his knowledge to the
new generations. We are ecstatic that Joris Vanhee chooses
this publication to share his exhaustive study on glazes with
the entire sector. We are attracted to the artistic interpretation
with which Roberto Cortez imbues his patisserie. We enjoy the
spatial collaboration of Bart de Gans and Maurits Van der
Vooren. We're happy that a young man like Yann Menguy
opens his own establishment, in none other than Paris. We
can't wait to see how the series on ganache by Ramon
Moratóends.
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