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Author :Steaphane Leroux Text: English A new magisterial exercise of artistic chocolate by specialist Stéphane...
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Author: Richemont School Luzern Switzerland Text: English
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Author : Franck Michel Text: French
$1,480.00 HKD
*It will take approx. 2-3weeks for this pre-order Four in One, features four talented chefs...
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Author : by Jean Michel Perruchon Text: French
$720.00 HKD
Jean Michel Perruchon Gerard Joel Bellouet
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DESCRIPTION Molecular Gastronomy Book with 50 recipes 'Molecular 50-Course Meal' is an avant-garde menu inspired...
$1,680.00 HKD
Author : Stephane Glacier , Gaetan Paris Text : French, English
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Author: Stehphane Glacie, Jerome Le Teuff Text: French , English
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Frank Haasnoot is considered one of the best pastry chefs in the world today. He...
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So good #16 CONTENT frank haasnoot, ‘I always try to use the inspiration to twist...
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So good #17 So Good 17 arrives with a changed design but with the same...
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so good... pastry magazine is a biannual publication in English aimed at professionals of sweet...
$350.00 HKD
Talent manifests itself in many and varied ways. In modern pastry it finds inspiration in...
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So Good 20 invites you to celebrate innovation and technique in modern pastry. Modernity needs...
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Kirsten Tibballs, Jiro Tanaka, Johan Martin,Yann Couvreur, Frank Haasnoot, Davide Comaschi, Alexis Bouillet, Juan Contreras,...
$400.00 HKD
Pierre Hermé, The pastry that is served
Lauren V. Haas, The pastry of dreams
Philippe Givre, The well thought out pastry
Yann Menguy, We make an identity pastry, creativity is the slogan
Marta Martín, Air collection
Pieter de Volder, Simple on the outside, powerful on the inside
Guillaume Schoppohoven, Geometric viennoiserie
Bart de Gans & Maurits van der Vooren, Collision
Nicolas Houchet, The gesture that makes the difference
Luis Amado, That detail that changes everything
Melissa Walnock, Find a way to make it happen
Javier Guillén, Experiential
Saray Ruiz, Interior life
Graham Mairs, Water, fire, earth, ether
Roberto Cortez, A unique piece
Hideki Kawamura, Sense changes and sensibility evolves
Antonio Bachour, A different repertoire
Nicolas Boussin, Commitment
Jordan Kahn, Building Block
Tidbits
Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
Niklesh Sharma, Leading the new patisserie in Asia
Ramon Morató, A new approach to ganache II
Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
Blanca del Noval, The value of kernels and stale bread
$400.00 HKD
每隔六個月，So Good ..就會到發表新書到書店和工作室的書架上，大約有25位廚師發表他們的創作才華，創造力和技巧，以無與倫比的作品來呈現當下製作的最佳糕點到世界各地。
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Author : Stephane Glacier Text : French, English
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Author : Jean-Michel Perruchon (M.O.F.) Text: French, English
$1,150.00 HKD
English version
