VSEBINA

• Kirsten Tibballs Happy birthday, so good..
• Jiro Tanaka Chocolate 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 Falyosc The recipe of a chef’s portrait