Condition - Very Good The item shows wear from consistent use, but it remains in good condition and functions properly. Item may arrive with damaged packaging or be repackaged. It may be marked, have identifying markings on it, or have minor cosmetic damage. It may also be missing some parts/accessories or bundled items.
We like that Guillaume Schopphoven has imagined a round croissant and executed it successfully. We are seduced by the new approach that Marta MartÃn gives to her 'chocolate air.' We are gratified that Melissa Walnock finds and shows us the magical 'negative space.' We are pleased that Philippe Givre continues to enjoy baking because he learns something new every day regarding chocolate. We are captivated that Lauren Haas translates a scene from her childhood to a truly magical pastry creation. We are surprised to know that Blanca del Noval uses leftover ingredients to create new and beautiful desserts. We are proud to see how Nicolas Boussin fulfills his commitment as an MOF by transmitting his knowledge to the new generations. We are ecstatic that Joris Vanhee chooses this publication to share his exhaustive study on glazes with the entire sector. We are attracted to the artistic interpretation with which Roberto Cortez imbues his patisserie. We enjoy the spatial collaboration of Bart de Gans and Maurits Van der Vooren. We're happy that a young man like Yann Menguy opens his own establishment, in none other than Paris. We can't wait to see how the series on ganache by Ramon Morató ends.
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