So Good. #21: the Magazine of Haute Patisserie

$35 · Offered by Kitchen Arts & Letters

Published twice a year, So Good is a showcase for talented pastry cooks and chefs from around the world. Many of the contributors have not yet published books of their own, so the magazine is a chance to get a glimpse of their work years ahead of the moment when they might have their own book. Beautiful photography helps highlight just how creative many of these dishes are. This issue features chefs such as Miko Aspiras, Nicolas Belorgey, Anna Bolz, Alexis Bouillet, Yann Couvreur, Richard Hawke, Ramon Morató, Jiro Tanaka, and Kirsten Tibballs. Paperback. Color photographs throughout.

• Binding: Hardcover

Found via Rare Books Intel, a search across rare-book dealers, auction houses and marketplaces worldwide.