These books are labeled as "imperfect" due to minor scratches which is why they are being offered at a discounted price. If you'd like to see the condition of this specific book, please send us an email with the title and author's name. Each book has its own scratches and physical imperfections.
These books are labeled as "imperfect" due to minor scratches which is why they are being offered at a discounted price. If you'd like to see the condition of this specific book, please send us an email with the title and author's name. Each book has its own scratches and physical imperfections.
We firmly believe that beauty lies in imperfection, and that is why we want to give a second life to those books that, although new, have suffered some mishap. Imagine this: books that have withstood bumps during transport, small scratches, damaged spines or slightly touched edges. They are imperfect books on the outside, but we assure you that on the inside, they are true gems.
Why should these treasures go to waste due to mere external scratches? We want to invite you to reflect: wouldn't you read a book whose interior is impeccable, even if its external appearance has suffered some mishaps? Imperfect books are our response to the need to reduce waste and value the uniqueness of each book. We are committed to giving these specimens a second chance, giving them a home where they are appreciated for their content, beyond their small physical imperfections.
So Good 20 invites you to celebrate innovation and technique in modern pastry. Modernity needs the personality of each chef to propose unprecedented concepts, but also generosity to share them with the whole sector.
This is what the most innovative chefs in this issue do, such as Bart de Gans, Dinara Kasko, Andrés Lara, and Graham Miers. From the kitchens of the restaurants on the lips of everyone arrive the surprising Matthew Siciliano, Albert Adrià, the Disfrutar team, and Riley Redfern, among others. Elegance is reinvented in the hands of Patrice Demers, Eunyoung Yun, Marijn Coertjens, Luciano Garcia, and the rest of the international chefs who accompany them.
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