RADYAN So Good, the Magazine of Haute Patisserie: # 19, January 2018
RADYAN So Good, the Magazine of Haute Patisserie: # 19, January 2018 is backordered and will ship as soon as it is back in stock.
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RADYAN So Good, the Magazine of Haute Patisserie: # 19, January 2018
So Good, the Magazine of Haute Patisserie #19, January 2018, is a 304-page paperback featuring English text. This issue showcases insights from renowned pastry chefs including Yann Brys, Christophe Adam, and Amaury Guichon. It explores themes such as creativity, chocolate boundaries, ice cream possibilities, and the fusion of cuisine and pastry.
The magazine offers a rich blend of articles on technique, inspiration, and innovation in haute patisserie. It includes contributions on fermentations, dessert textures, and artistic decoration, making it a valuable resource for pastry professionals and enthusiasts seeking to deepen their knowledge and skills.
Product Specifications
| Cover Type | Paperback |
| Language | English |
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