So Good, the Magazine of Haute Patisserie: #18, July 2017

Nonconformist pastry, restless and eager to move forward is bitten into, crunchy and has an intense flavor. From the cover of Israeli pastry chef Lior Shtaygman to the disembarkation of Elaine Young's haute patisserie shop in India, this issue offers an extensive tour of some of the most restless minds in the current sweet scene: Fr d ric Bau, Leonardo di Carlo, Dinara Kasko, C dric Grolet, and many more. Summary Dinara Kasko, Simply amazing Lauren v. Hass, A critical approach Lior Shtaygman, A close look Fr d ric Bau, Imagining the future C dric Grolet, Lemon, apple, hazelnut, and almond Oriol Castro, Eduard Xatruch & Mateu Casa as, New techniques without borders Christophe Roesems, Defending a character David Gil, Ice cream beyond itself Leonardo di Carlo, In full maturity Gabriele Riva, Mochi Gelato: When Japan and Italy met in a dessert Andr s Mor n, Healthy yet good Jordi Puigvert, The multiple paths of technique John Shields & Karen Urie Shields, It Takes Two Susanna Yoon, Stick with her Emmanuel Hamon, Appreciating p tissier globalization Elena Krasnova, Paris is in my hands Antonio Bachour and Karina Rivera, New Bistro Spirit Plated Desserts Nobuhiro Koto, A plate of Karuizawa Franck Michel, Classic and contemporary Tidbits Fredrik Borgskog, The architecture of nature Fabrizio Fiorani, The incalculable value of superfluous Vincent Attali, Mediterranean, technological, free Elaine young, Accompanying the Indian pastry awakening