(Pastry) Lambrecht, Bernard. The New Style of Confectionery.

Illus. with tipped-in color plates of cakes, marzipan, petits-fours, etc.; tissue guards. 10.25x8.75", dec. tan cloth. First Edition in English. London & Glasgow: Maclaren, c.1929.

Okay folks, this is one of my favorite books ever. Translated from the German, there is a 14-page manifesto declaring that the current pastry community needs to move away from the overly-stylized, inedible Careme-type desserts, and toward a Bauhaus approach. Incredibly rare to see such an innovative treatise about food styles so early in the 20th century. Fine condition - a beautiful copy of one of the most important pastry books of the 20th century.