-
66,00 € In StockOne week with Yann Duytsche
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
66,00 €In Stock -
69,90 € AvailableFOUR in ONE. On the boundaries of chocolate
Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.
69,90 €Available -
80,00 € In StockPrisma, by Frank Haasnoot
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
80,00 €In Stock -
20,00 € In Stock -
59,00 € In StockRADIX. Paco Torreblanca
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
59,00 €In Stock -
99,00 € AvailableRamon Morató, Chocolate
The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate
99,00 €Available -
-
Pack: Radix+ So Good 23
Buy Radix, by Paco Torreblanca now with So Good #23 and save 10% and only one shipment
77,40 €Reduced price!In Stock
-
-
-
Pack: Radix+ So Good 23
Buy Radix, by Paco Torreblanca now with So Good #23 and save 10% and only one shipment
77,40 €Reduced price!In Stock -
-
54,90 € Out of stock -
29,00 € In StockSo Good Recipes 2
A unique manual that includes all the recipes of issues 9 to 16 of so good, duly classified by type of product, ingredient, and chef
29,00 €In Stock -
15,00 € 26,00 € In StockSo Good no 18
Beautiful, Surprising, Playful, Sensitive, Elegant, Transgressive, Crunchy, Technological, Centenary, Innovative, Avant-garde ,Thorough, Healthy and Trending
15,00 € 26,00 €Reduced price!In Stock -
26,00 € In Stock -
26,00 € In StockSo Good no 19
What happens to creativity when it interacts with culinary cultures with a lot of personality, with revisited pastry classics, or with complementary disciplines such as cocktails and ice cream making...
26,00 €In Stock -
26,00 € In StockSo Good no 20
Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry
26,00 €In Stock -
34,90 € In StockRecetario base de pastelería profesional....
The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals. Only in spanish.
34,90 €In Stock -
80,00 € In Stock
Prisma, by Frank Haasnoot
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
80,00 €In Stock -
26,00 € In StockSo Good no 21
Couvreur, Haasnoot, Comaschi, and Morató together brimming with avant-garde pastry techniques and styles
26,00 €In Stock -
66,00 € In Stock
One week with Yann Duytsche
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
66,00 €In Stock
-
145,00 € 278,00 € Available -
![Pack Dulcypas \"r\"](https://www.booksforchefs.com/1817-home_default/pack-dulcypas-r.jpg "Pack Dulcypas \\"r\\"")
85,00 € In Stock -
Pack: Radix+ So Good 23
Buy Radix, by Paco Torreblanca now with So Good #23 and save 10% and only one shipment
77,40 €Reduced price!In Stock -
75,00 € 153,60 € AvailableArte Heladero subscription
Technical and professional magazine of ice cream
75,00 € 153,60 €Reduced price!Available -
![Pack Dulcypas \"r\" 2018 & 2019](https://www.booksforchefs.com/1815-home_default/pack-dulcypas-r-2018-2019.jpg "Pack Dulcypas \\"r\\" 2018 & 2019")
40,00 € In Stock
