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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 -
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 -
27,00 € In Stock -
68,00 € In StockThe Art of Flavor by Amaury Guichon
The popular chef's twelve emblematic creations explained, from their sketches to their last details
68,00 €In Stock -
54,90 € In Stocksweet devotion - Daniel Álvarez
2nd edition. A contemporary approach to artisanal viennoiserie
54,90 €In Stock -
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La Guía de fermentación de Noma
Includes koji, kombuchas, shoyu sauces, misos, vinegars, garum, lactic ferments and black fruits and vegetables (Foundations of Flavor)At Noma, all dishes include some fermented element, be it an acidic touch of vinegar, a tasty miso or an impressive gooseberry subjected to lactic acid fermentation.
40,00 €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 -
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
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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 -
99,00 € 149,40 € 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
