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Stuffed vine-leaves and pastries
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(Pastry) Lambrecht, Bernard. The New Style of Confectionery. Step-by-step Stuffed vine-leaves and pastriesIllus. 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
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