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Architectural Pastries and Cakes
Architecture is an art of measurements, and so is baking. While some might consider juxtaposing the two to be an untraditional pairing, pastry chef Dinara Kasko disagrees. In fact, her practice stems from a degree in architecture, which surely comes in handy with her precision-cut cakes, biscuits, and other sweets. Using 3-D printers and bespoke cake molds, Kasko bakes pastries into radical shapes, then layering on chocolates or bright and shiny glazes that belie each creation’s spongey core. The result? A portfolio of pastries pushing the boundaries of edible sculptures.
See more from chefs and designers who happily play with their food in our book Visual Feast.
Blending stories, history, and photography, God is a Pickle offers practical inspiration for the kitchen and a reflection on how simple, time-honored practices continue to shape identity everywhere.
The new edition of Elliott Erwitt’s Kolor by teNeues presents a vibrant selection of the legendary photographer’s color work, curated from nearly half a million Kodachrome slides. Spanning over 70 years, this is an essential addition to any Elliott Erwitt collection.
'The current state of prefabrication and modularity holds enormous potential if fully realized alongside thoughtful, integrated design,' says José Tomás Franco, the introduction writer of our book, 'Prefab and Modular'.
