The best professional gastronomy books and magazines
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The new book by Antonio Bachour will surprise his hundreds of thousands of followers around the world. A total of 52 unexpected creations.
A crossroads between the innovative restaurant dessert, classic shop pastry, and that irresistible product just out of the oven
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
2nd edition. A contemporary approach to artisanal viennoiserie
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
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.
2nd edition. A contemporary approach to artisanal viennoiserie
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
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.
The new book by Antonio Bachour will surprise his hundreds of thousands of followers around the world. A total of 52 unexpected creations.
Modernity, innovation, creativity. Discover the talent of great international chefs to redefine the styles of restaurant and shop pastry
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...
Technical and professional magazine of ice cream