So Good.. The Magazine of Haute Patisserie #30 Sugar else very good and quite

else very good and quite rare

with some creasing to first flyleaf

from the creation of so-called sexless oysters that could be consumed year-round to breakthroughs in contemporary oyster cuisine

First published in 1975 by master pastry chef Gianluca Fusto

So Good.. The Magazine of Haute Patisserie #30 Sugar else very good and quiteFeatured in Issue #30 Amaury Guichon. Chosen Martin Diez. The triple play Dinara Kasko. AI, an inevitable ally Jess Escalera. A decade of wonders Natalie Eng. Quiet sophistication Juan Gutirrez. The path of dreams Lluc Crusellas. By right Ren Frank. The boost that dessert deserves Francisco Moreira. meaningful Long Ming Ai. Black, pink and citrus Samuel Ducrotoy. Fresh air David Gil. Enzymes reach desserts and ice creams Blanca del Noval. Wild Pantry