Quick view Add to cart Essence - Jesús Escalera Price 69.90€ Essence by Jesús Escalera. The importance of aromas in the creation of new ice creams and desserts. A different manual full of practical...
Quick view Add to cart so good no 31 Price 30.00€ Is this the craziest issue of so good.. magazine in recent years? The answer is yes.
Quick view Add to cart so cool.. No 1 Price 30.00€ First world's signature ice cream magazine On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler
Quick view Add to cart so good no 30 Price 30.00€ BEST MAGAZINE OF HAUTE PÂTISSERE - #30 Discover what we do @sogoodmag
Quick view Add to cart Remember 28ºC - Jose Romero Price 59.90€ Best panettone book: At 28ºC , we prepare and ferment the sourdough. At 28ºC , we extract the first dough from the mixer. At 28ºC the first...
Quick view Add to cart Dulcypas 500 - IV/2023 Price 29.90€ 50 unpublished creations from 50 exceptional chefs
Quick view Add to cart RADIX - Paco Torreblanca Regular price 59.00€ -50% Price 29.50€ -50% The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
Quick view Add to cart MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá Regular price 25.00€ -5% Price 23.75€ -5% Toppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.
Quick view Add to cart La Vieja Pastelería - EPGB Regular price 24.90€ -40% Price 14.94€ -40% La Vieja Pastelería is not about old pastry, but a timeless one
Quick view Add to cart Professional Pastry Base Recipe - EPGB Price 34.90€ The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals.
Quick view Add to cart Mini - Xavi Donnay Price 55.00€ NEW MOLDS HERE Mini by Xavi Donnay is the first great book on contemporary pastry dedicated to the small format. More than 65...
Quick view Add to cart Evolution - Jordi Puigvert Price 49.90€ 4th EDITION Evolution focuses on the so-called technological ingredients. Introducing new and advantageous ingredients, simplifying the...
Quick view Add to cart Obsession - Oriol Balaguer Price 68.00€ obsession is the expression of a creator in his highest professional fulfillment. Oriol Balaguer leaves his mark on a work of great beauty that...
Quick view Add to cart PRISMA - Frank Haasnoot Regular price 79.95€ -20% Price 63.96€ -20% Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
Quick view Add to cart Sweet Devotion - Daniel Álvarez Price 54.90€ 2nd edition. A contemporary approach to artisanal viennoiserie
Quick view Add to cart Files - Ramon Morató Regular price 99.00€ -5% Price 94.05€ -5% Best pastry book ever. Ramon Morató proposes in his new book Files, nutrition, chocolate, current trends, such as the change inconsumer...
Quick view Add to cart 6th Ed. Chocolate - Ramon Morató Price 99.00€ 6th EDITION Chocolate book by Ramon Morató. 200 recipes , 18 cakes and individual cakes , 24 bonbons , 10 turrons, 5 snacks, 8 desserts...
Quick view Add to cart FOUR in ONE. On the boundaries of chocolate Price 69.90€ Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate...
Quick view Add to cart so good no 29 Price 29.00€ BEST MAGAZINE OF HAUTE PÂTISSERE - #29 To reflect, learn, and enjoy Discover what we do @sogoodmag
Quick view Add to cart Break! - Eric Ortuño Price 54.90€ Eric Ortuño's book with more than 60 recipes about tea pastries, cookies, biscuits and petit fours.
Quick view Add to cart Oh là là! - Yohan Ferrant Price 64.90€ Oh Là Là! by Yohan Ferrant is considered the best creative bakery and viennoiserie book. The book delves into the key ingredients and...
Quick view Add to cart DPAS - Premium Subscription Price 145.00€ You will learn about the most current trends , interviews of the sector, you will discover the best chefs , thousands of recipes and you...
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