Specialists in books of professional content to start or to perfect different pastry, chocolate making, ice cream making, cuisine and bread disciplines. Our authors are professionals in their field with international recognition.
The talent and creativity of today’s best chefs share space in this section with professional pastry books designed to tackle techniques all kinds in an in-depth way and on all kinds of specialized topics.
Our books section offers the cook professional an extensive catalog of publications that show the work of the most prestigious chefs around the world. The most emblematic titles or the most current techniques, in different languages and perfectly edited.
Arte Heladero provides carefully selected high quality books for professionals interested in ice cream making, signed by consolidated authors. The contents and the photographs of these books highlight the evolution of a trade open to multiple influences.
A delightful volume devoted to the delicate, charming treats that are the soul of France's neighborhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.
Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris
The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish.
What concerns the deep nature of the dessert.
East-west ingredients and combinations
The taste of the magic mountain
A volume of more than 200 pages entirely dedicated to the use of the siphon with techniques, suggestions and 66 signature recipes that will inspire chefs and cooking enthusiasts.
La Maison Landemaine offers you the secrets of its recipes along with the explanations and skills of the baker.
The second book by Yann Couvreur, a young French pastry prodigy.
Modernized classic pastries from one of Paris’s rising stars.
The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption.
30 new creations to the delight of professionals and amateurs
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate?
A fascinating reflection on the essence of cooking - from Ferran Adrià's elBullifoundation
This book will help you understand, learn and master 100 recipes of the most authentic pastry.