The best pastry and cookbooks you need!

We offer you the largest and most complete catalog of books and magazines on haute pâtisserie, chocolate, ice cream, bakery, confectionery, viennoiserie, gastronomy and cooking for professionals in these sectors, as well as for foodies, aficionados, and lovers of these culinary arts. Our authors, both in our books and in our magazines such as so good..magazine, explain their innovative recipes, their advanced techniques and all their resources in detail to improve the skills in the performance of these trades. We benefit from the collaboration of top chefs such as Amaury Guichon, Antonio Bachour, Jordi Bordas, Cédric Grolet, Johan Martin, Yohan Ferrant, Richard Hawke, Ramon Morató, Frank Haasnoot, among others.

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Top pastry books

World's finest pastry books featuring advanced techniques, innovative and alternative ingredients, and top chefs

Martin Diez