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  • Room for Dessert

    Room for Dessert
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    ISBN: 9780714876405
    Publication date: 01/04/2018

    The definitive guide to perfect pastry from the former elBulli apprentice and his destination restaurant in Bali Will Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings. In this, his first book, with a foreword by Albert Adria, Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces.

    Pages: 272
    Dimension: 290mm X 241mm
    Author: GOLDFARB, WILL
    • Price: $69.99
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    So Good 10 The Magazine of Haute Pâtisserie
    So Good 10 The Magazine of Haute Pâtisserie
    ISBN: SOGOOD10
    Publication date: 15/06/2013

    CHEFS DISCOUNT APPLIES PLEASE CONTACT US
    Publication Date: June 2013
    Contents
    Gregoire Michaud, Miguel Sierra, Joseph Baker and Ryosuke Sugamata have accepted our Crème Caramel Challenge. Four great chefs and four ways to understand a universal dessert.

    From Canada, the Belgian chef Philippe Vancayseele combines local ingredients and chocolate in an elegant way.

    Philippe Conticini goes over his successful career for so good.. magazine.

    Restless Dutch chef Frank Haasnoot keeps challenging himself and shows his most elegant glamorous pastry.

    Jérôme de Oliveira explains his ‘nirvana’ to us from his headquarters at the French Riviera.

    Marc Ducobu combines Belgian tradition and intercultural influences.

    From Brazil, Javier Guillén proposes us a return to the most elemental – ‘back to basic’.

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    Thomas Raquel shows us his successful doughnuts step by step.

    We discover that a new meringue is possible thanks to Will Goldfarb.

    Christian Hümbs walks along the boundaries of pastry with his aroma-menu.

    Mexican Juan Pablo Cortés draws the purest lines with his architectonical designs.

    Three-starred Christian Bau practices cosmopolitism from Perl, Germany.

    New Yorker Gabriele Riva transfers his passion for geometry to his desserts at Nobu.

    Olivier Fernández, director of Barcelona’s Pastry School, presents his molded éclairs collection in so good... magazine.

    Yukihiko Kawaguchi shows us how to better control the temperature of chocolate to make the best bonbon.

    We reveal pastry chef Antonio Bachour’s ‘wow’ factor.

    We accompany Martín Lippo to a new path – yogurts d’auteur.

    Talita Setyadi explains how she turned a passion for a blog into her profession.

    We explore Gerhard Petzl’s baroque universe.

    Jordi Puigvert talks about his latest book ‘Evolution’, new techniques and ingredients for modern pastry.

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    And we visit the exceptional Mast Brothers in Brooklyn. Their chocolate is artisanal and it looks like.

    Buy this whilst stocks last - many of the earlier editions are no longer available and are already extremely valuable!




    Pages: 282
    Dimension: 297mm X 230mm
    Author: SO GOOD
    Price: $59.99
    So Good RECIPES (Magazine Compilation Contains No 1 - 8 Recipes from the Bi-Annual Magazines)
    So Good RECIPES (Magazine Compilation Contains No 1 - 8 Recipes from the Bi-Annual Magazines)
    ISBN: SOGOODC
    Publication date: 24/12/2013

    OBTAIN ALL OF THE RECIPES FROM NO. 1 TO NO 8 FOR ONLY $59.99!
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    The most extensive, complete and up-to-date recipe collection in haute pâtisserie.

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    Pages: 232
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    Author: SOGOOD
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    So Good 18 The Magazine of Haute Patisserie
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    ISBN: SOGOOD18
    Publication date: 15/07/2017

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    ISBN: SOGOOD19
    Publication date: 15/01/2018

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    Publication Date: January 2018
    Summary
    Yann brys, Creative yes, but above all, gourmand
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