The best professional gastronomy books and magazines
Coyright © 2019, Books For Chefs - grupoVilbo
A book that allows a complete vision of the kitchen of BIBO, the restaurant that the chef from Marbella, Dani García, opened in 2012.
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
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.
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
Concepts and techniques in the cuisine of the restaurant Estany Clar.
The Chefs of the Le Cordon Bleu Institute present 180 fully illustrated recipes.
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
Tartes et gâteaux de voyage, pâtisserie boulangère is a book that represents for Stéphane Glacier his design, his philosophy of pastry.
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.
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
Beautiful, Surprising, Playful, Sensitive, Elegant, Transgressive, Crunchy, Technological, Centenary, Innovative, Avant-garde ,Thorough, Healthy and Trending
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...
Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry
The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals. Only in spanish.
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
Couvreur, Haasnoot, Comaschi, and Morató together brimming with avant-garde pastry techniques and styles
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
Technical and professional magazine of ice cream