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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 -
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 -
54,90 € In Stocksweet devotion - Daniel Álvarez
2nd edition. A contemporary approach to artisanal viennoiserie
54,90 €In Stock -
35,00 € In Stock -
14,99 € 27,00 € In StockSo Good no 24
A crossroads between youth, boldness, and the weight of well-understood tradition.
14,99 € 27,00 €Reduced price!In Stock -
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Larousse Patisserie and Baking
The ultimate expert guide, with more than 200 recipes and step-by-step techniques.
54,00 €In Stock -
The Art and Science of Foodpairing
10,000 Flavour matches that will transform the way you eat
39,00 €In Stock -
Ma Petite Patisserie: 180 Easy Recipes for...
A delightful volume devoted to the delicate, charming treats that are the soul of France's neighborhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.
39,00 €In Stock -
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54,90 € In Stock
sweet devotion - Daniel Álvarez
2nd edition. A contemporary approach to artisanal viennoiserie
54,90 €In Stock -
14,99 € 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
14,99 € 29,00 €Reduced price!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 -
12,99 € 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 -
15,00 € 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...
15,00 € 26,00 €Reduced price!In Stock -
15,00 € 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
15,00 € 26,00 €Reduced price!In Stock -
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14,99 € 26,00 € In StockSo Good no 21
Couvreur, Haasnoot, Comaschi, and Morató together brimming with avant-garde pastry techniques and styles
14,99 € 26,00 €Reduced price!In Stock
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![Pack Dulcypas \"r\"](https://www.booksforchefs.com/1817-home_default/pack-dulcypas-r.jpg "Pack Dulcypas \\"r\\"")
85,00 € In Stock -
99,00 € 145,00 € Available -
89,00 € 99,00 € Available -
77,40 € In StockPack: 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
