In questo numero:
- Kirsten TibballsHappy birthday, so good..
- Jiro TanakaChocolate Japanesque
- Johan Martin Slow viennoiserie
- Yann Couvreur Exactly what it looks like
- Frank Haasnoot The living pastry
- Davide Comaschi Double success
- Alexis Bouillet The piping bag and the spatula
- Juan Contreras A long journey to the sweet side
- Nicolas Belorgey Books full of nostalgia
- Attila Meinhart A culinary touch
- Xavi Donnay Mini priority
- Richard Hawke A dialogue with the ingredients
- Pascal de Deyne Nature in mouth
- Essence, by Espaisucre, High school desserts
- Miko Aspiras Stories from the Philippines
- Jose Romero The Panettone inside and out
- Anna Bolz Hitting all the right notes
Tidbits
- Ramon Morató & Anne Cazor A new look at chocolate ganache
- MOF 2018 Five of a kind
- Wang sen The western style agitator in China
- Jerome Flayosc The recipe of a chef’s portrait
