So Good, the Magazine of Haute Patisserie: #9, January 2013

CONTENTS sébastien canonne, the apple of his eye kirsten tibballs, new face, same soul yann duytsche, con-fusion yusuke sasage, pâte en croûte style paco & jacob torreblanca, like a cool, wet forest claire damon, "I exert myself to turn daily things into extraordinary" johan martin, the pleasure of a job well done leonardo di carlo, "the best baba is the one my colleagues from napoli and salerno make" jerome chaucesse, the character of the emblematic simon brégardis, no limits philippe bertrand & martin diez, the ideas lab jordi bordas, in the country of yuzu guillaume mabilleau, curiosity does not kill roberto cortez, the power of imagination chris nugent, best food forward gianluca fusto, constructive pastry arnaud cadoret, beautiful, inside and out José luis martínez armario, a sweet 'tapas' tour yoshihisa akiyama & kaoru mukaiyachi, between tradition and innovation jialin tian, impossible synergies tidbits ramon morató, exclusive rubén álvarez, bicolor: metaphor of life janice wong, boundaries blur jordi roca, creativity beyond a dish jimmy macmillan, the gastronomic agitator