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  • Professional Books
    • Pastry
    • Haute Cuisine
    • Ice Cream
  • So Good.. Magazine
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The best professional gastronomy books and magazines 

Coyright © 2019, Books For Chefs - grupoVilbo

  • The new book of Paco Torreblanca
  • SG23
  • Discover our best sellers
  • Frank Haasnoot's first book
  • Bibliography by author
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  • Bibo. Recetas, idas y venidas de Dani García por el mundo
    60,00 € In Stock
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    Bibo. Recetas, idas y venidas de Dani...

    A book that allows a complete vision of the kitchen of BIBO, the restaurant that the chef from Marbella, Dani García, opened in 2012.

    60,00 €
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  • Una semana con Yann Duytsche
    66,00 € In Stock
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    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 €
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  • FOUR in ONE. On the boundaries of chocolate
    69,90 € Available
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    FOUR 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 €
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  • sweet devotion - Daniel Álvarez
    54,90 € In Stock
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    sweet devotion - Daniel Álvarez

    A contemporary approach to artisanal viennoiserie

    54,90 €
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  • Mugaritz Puntos de Fuga
    49,00 € In Stock
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    Mugaritz Puntos de Fuga

    49,00 €
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  • PRISMA - FRANK HAASNOOT
    80,00 € In Stock
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    Prisma, by Frank Haasnoot

    Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.

    80,00 €
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  • Dulcypas 468 - V/2019
    20,00 € In Stock
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    Dulcypas 468 - V/2019

    20,00 €
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  • Dulcypas 469 - VI/2019
    20,00 € In Stock
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    Dulcypas 469 - VI/2019

    20,00 €
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  • LOGICAL CUISINE de Jordi Cruz
    25,00 € In Stock
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    LOGICAL CUISINE de Jordi Cruz

    Concepts and techniques in the cuisine of the restaurant Estany Clar. 

    25,00 €
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  • Chocolate Bible. Le Cordon Bleu
    45,00 € Out of stock
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    Chocolate Bible. Le Cordon Bleu

    The Chefs of the Le Cordon Bleu Institute present 180 fully illustrated recipes.

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  • Designs and Sketches. elBulli
    30,00 € In Stock
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    Designs and Sketches. elBulli

    30,00 €
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  • RADIX. Paco Torreblanca
    59,00 € In Stock
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    RADIX. 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 €
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  • Tartes et gâteaux de voyage, pâtisserie boulangère. Stéphane Glacier
    75,00 € Out of stock
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    Pâtisseries et Gourmandises, tendances et...

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  • Tartes et gâteaux de voyage, pâtisserie boulangère. Stéphane Glacier
    65,00 € Out of stock
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    Tartes et gâteaux de voyage, pâtisserie...

    Tartes et gâteaux de voyage, pâtisserie boulangère is a book that represents for Stéphane Glacier his design, his philosophy of pastry.

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  • arte heladero 192 - VI/2019
    9,90 € In Stock
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    arte heladero 192 - VI/2019

    9,90 €
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  • Casa Cacao. Jordi Roca
    35,00 € In Stock
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    Casa Cacao. Jordi Roca

    This book describes the search undertaken by Jordi Roca from that moment on. The aim is to re-learn to know cocoa in order to continue advancing: a journey from chocolate to the origins of cocoa.

    35,00 €
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  • sweet devotion - Daniel Álvarez
    54,90 € In Stock
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    sweet devotion - Daniel Álvarez

    A contemporary approach to artisanal viennoiserie

    54,90 €
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  • so good recipes 2
    29,00 € In Stock
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    So 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 €
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  • So Good no 18
    15,00 € 26,00 € In Stock
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    So Good no 18

    Beautiful, Surprising, Playful, Sensitive, Elegant, Transgressive, Crunchy, Technological, Centenary, Innovative, Avant-garde ,Thorough, Healthy and Trending

    15,00 € 26,00 €
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  • So Good Recipes
    26,00 € In Stock
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    So Good Recipes

    26,00 €
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  • So Good no 19
    26,00 € In Stock
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    So 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 €
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  • So Good no 20
    26,00 € In Stock
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    So Good no 20

    Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry

    26,00 €
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  • Recetario base de pastelería profesional. EPGB.
    34,90 € In Stock
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    Recetario 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 €
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  • PRISMA - FRANK HAASNOOT
    80,00 € In Stock
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    Prisma, by Frank Haasnoot

    Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.

    80,00 €
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  • So Good no 21
    26,00 € In Stock
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    So Good no 21

    Couvreur, Haasnoot, Comaschi, and Morató together brimming with avant-garde pastry techniques and styles

    26,00 €
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  • Una semana con Yann Duytsche
    66,00 € In Stock
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    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 €
    Add to cart More
    In Stock
  • Dulcypas Premium subscription (1 year)
    145,00 € 170,00 € Available
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    Dulcypas Premium subscription (1 year)

    145,00 € 170,00 €
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    Reduced price!
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  • Pack Dulcypas \"r\"
    85,00 € In Stock
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    Pack Dulcypas \"r\"

    85,00 €
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  • Arte Heladero subscription
    75,00 € 88,00 € Available
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    Arte Heladero subscription

    Technical and professional magazine of ice cream

    75,00 € 88,00 €
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    Reduced price!
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  • Pack Dulcypas \"r\" 2018 & 2019
    40,00 € In Stock
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    Pack Dulcypas \"r\" 2018 & 2019

    40,00 €
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  • Pack Dulcypas 462 & Dulcypas r/2019
    39,00 € In Stock
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    Pack Dulcypas 462 & Dulcypas r/2019

    39,00 €
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  • 30 indispensable ice creams
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