BEST-SELLERS

Discover the most popular pastry book in the world. Most trendy pastry, chocolate, ice cream and bakery books here. Enjoy our list of best-selling cookbooks.

Showing 1-21 of 21 item(s)

So Good.. Magazine

so good no 31

SG31

30.00€

Is this the craziest issue of so good.. magazine in recent years? The answer is yes.

Pastry

Mini - Xavi Donnay

Books for Chefs

MINI

55.00€

Mini by Xavi Donnay is the first great book on contemporary pastry dedicated to the small format. More than 65 creations like macarons, sablés, bonbons, giandujas, and petit-choux... PASTRY MOLDS HERE

Book Remember 28ºC by Jose Romero. Best panettone book. Panettone recipes. How to make panettone

Book Remember 28ºC by Jose Romero. Best panettone book. Panettone recipes. How to make panettone 2

Bakery & Viennoiseries Books

Remember 28ºC - Jose Romero

Books for Chefs

REMEMBER

59.90€

Remember 28ºC by Jose Romero, the ultimate work on panettone. At 28ºC, we prepare and ferment the sourdough. At 28ºC, we extract the first dough from the mixer. At 28ºC the first fermentation takes place. 28ºC is the final temperature of the dough after the second kneading, and at 28ºC it ferments again inside the molds. Finally, down to 28ºC must the...

Grand cours de cuisine book by Ferrandi 2

Haute Cuisine

Grand cours de cuisine - Ferrandi Paris

FERRANDI-CUISINE

49.95€

This book contains 143 recipes, illustrated by more than 1,500 photos. Our ambition is to give the passionate cook, keen food-lover or youngster at the start of their career more than just recipes.

Out-of-Stock

Single issues

Dulcypas 500 - IV/2023

DPAS500

29.90€

50 unpublished creations from 50 exceptional chefs

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Pastry

Files - Ramon Morató

Books for Chefs

FILES

94.05€ 99.00€

Ramon Morató proposes in his new book Files, nutrition, chocolate, current trends, such as the change in consumer habits, veganism, personalization, the so-called healthy pastry, the mathematics of taste…

So Good.. Magazine

so good no 30

SG30

30.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #30Discover what we do @sogoodmag

MÁS book by Mario Masiá. Artisan toppings and marble decoration for the ice cream

-10%

Ice Cream

MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá

Books for Chefs

MAS

22.50€ 25.00€

Toppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.

Bachour Buffets book by Antonio Bachour 2

Pastry

Bachour Buffets - Antonio Bachour

Books for Chefs

BUFFETS

64.90€

74 new and unpublished creations, organized into five themed buffets: Croissant & Brioche, Entremets & Petits Gâteaux, Fruits & Vegetables, Chocolate and Petit Fours. NEW MOLDS HERE

Break! book by Eric Ortuño with recipes about cookies, biscuits, petit fours and tea pastries

Break! book by Eric Ortuño with recipes about cookies, biscuits, petit fours and tea pastries 2

Bakery & Viennoiseries Books

Break! - Eric Ortuño

Books for Chefs

BREAK

54.90€

Eric Ortuño's book with more than 60 recipes about tea pastries, cookies, biscuits and petit fours.

Out-of-Stock

Pastry

Sweet Devotion - Daniel Álvarez

Books for Chefs

SWD

54.90€

2nd edition. A contemporary approach to artisanal viennoiserie

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Oh là là book by Yohan Ferrant. Best bakery and viennoiserie book

Oh là là book by Yohan Ferrant. Best bakery and viennoiserie book 2

Bakery & Viennoiseries Books

Oh là là! - Yohan Ferrant

Books for Chefs

OHLALA2

64.90€

2nd EDITION Oh Là Là! by Yohan Ferrant is considered the best creative bakery and viennoiserie book. The book delves into the key ingredients and processes of the bread trade, so that any professional can design a range of first-class breads and pastries full of personality. This book also includes recipes and step-by-step instructions for 45 products, as...

Pastry

Sweet Concepts - Gregory Doyen

Books for Chefs

SWCOVI

69.90€

Sweet Concepts by Gregory Doyen includes 45 signature cakes, mini sweets, modern entremets and pastries recipes, and over 220 sub-recipes.

Chocolate

Chocolate - Ramon Morató

Books for Chefs

CHOC7

99.00€

7th EDITION The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate.

Book La Neurogastronomía by Miguel Sánchez Romera

BEST-SELLERS

La Neurogastronomía - Miguel Sánchez Romera

Planeta

NEURO

20.95€

A neurogastronomy book exploring how the brain, memory, and emotions influence taste, flavor perception, and the full gastronomic experience.

FOUR in ONE. On the boundaries of chocolate. Chocolate Academy

FOUR in ONE. On the boundaries of chocolate. Chocolate Academy 2

Out-of-Stock

Pastry

FOUR in ONE. On the boundaries of chocolate

Books for Chefs

FIO

69.90€

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.

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So Good.. Magazine

so good no 29

Books for Chefs

SG29

29.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #29 To reflect, learn, and enjoy Discover what we do @sogoodmag

Book Bachour Gastro by Antonio Bachour 2

Pastry

Bachour Gastro - Antonio Bachour

Books for Chefs

BACHOUR

49.90€

2nd EDITION 52 unpublished sweet and savory creations, in a format designed to be eaten in just two bites, and accompanied by recipes, step-by-step photos, tips, and the author’s advice.

Subscription

DPAS - Premium Subscription

Books for Chefs

DPSP

137.75€ 145.00€

Get exclusive content for professionals, students, and pastry, bakery and chocolate enthusiasts—in Spanish. Expand your knowledge, refine your technique, and discover the latest trends with our online platform.

Ice Cream

The secrets of ice cream - Angelo Corvitto

Books for Chefs

LSDH4

94.00€

5th EDITION Learn how to prepare the best possible top quality ice-cream, adapted to your own needs and own means.

Dulcypas Magazine 502. Pastry magazine. Best pastry magazine. Pastry recipes

Dulcypas Magazine 502. Pastry magazine. Best pastry magazine. Pastry recipes 2

Single issues

Dulcypas 502 - I/2024

DPAS502

19.90€

Free shipping in Spain SUBSCRIBE TO DPAS

Product added to wishlist

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Offbeat - Andrey Dubovik

so good.. no. 35

Dulcypas

Arte Heladero

Saber y Sabor

Dulcypas

Arte Heladero

Saber y Sabor

BEST-SELLERS

so good no 31

Mini - Xavi Donnay

Remember 28ºC - Jose Romero

Grand cours de cuisine - Ferrandi Paris

Dulcypas 500 - IV/2023

Files - Ramon Morató

so good no 30

MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá

Bachour Buffets - Antonio Bachour

Break! - Eric Ortuño

Sweet Devotion - Daniel Álvarez

Oh là là! - Yohan Ferrant

Sweet Concepts - Gregory Doyen

Chocolate - Ramon Morató

La Neurogastronomía - Miguel Sánchez Romera

FOUR in ONE. On the boundaries of chocolate

so good no 29

Bachour Gastro - Antonio Bachour

DPAS - Premium Subscription

The secrets of ice cream - Angelo Corvitto

Dulcypas 502 - I/2024