(Spanish - Pastry) Maria Mestayer de Echague. Enciclopedia Culinaria Confiteria y Reposteria.

552 pp. Illus. with color plates and from photographs. 9x6, red cloth lettered in black, pictorial cover label. Madrid: Espasa-Calpe, 1964.

A large and encyclopedic tome on Spanish sweets, from candies and cakes to parfaits, tarts, tortillas, puddings, ices, etc. Bright color plates depict finished dishes, whereas photographs show techniques for icing, making fondant, rolling dough, etc. Minor fading to spine, otherwise very good and bright.