Professional Books There are 118 products.
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.
Subcategories
Pastry
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.
Haute Cuisine
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.
Ice Cream
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.
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N2O by DANILO ANGÈ
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.
66,00 €In Stock -
El gran manual del panadero
La Maison Landemaine offers you the secrets of its recipes along with the explanations and skills of the baker.
35,00 €In Stock -
35,00 € In StockLa pâtisserie de Yann Couvreur
The second book by Yann Couvreur, a young French pastry prodigy.
35,00 €In Stock -
35,00 € In StockLa pâtisserie de Yann Couvreur
Modernized classic pastries from one of Paris’s rising stars.
35,00 €In Stock -
35,00 € In StockThe Science of Chocolate
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.
35,00 €In Stock -
32,00 € In StockWoman, elegance & oven. Tetyana Verbytska
30 new creations to the delight of professionals and amateurs
32,00 €Online onlyIn Stock -
39,00 € In StockHow Baking Works
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.
39,00 €In Stock -
32,00 € In StockMouthfeel. How Texture Makes Taste
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?
32,00 €In Stock -
125,00 € In StockWhat Is Cooking
A fascinating reflection on the essence of cooking - from Ferran Adrià's elBullifoundation
125,00 €In Stock -
30,00 € In StockEl gran manual del pastelero
This book will help you understand, learn and master 100 recipes of the most authentic pastry.
30,00 €In Stock -
24,90 € In Stock197 Pastas de Té - Recetario especial
Participation record and new cavalcade of creativity in different formats, combinations of flavors, and local products.
24,90 €In Stock -
45,00 € In StockSignature Dishes That Matter
A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri.
45,00 €In Stock -
45,00 € In StockSignature Dishes That Matter
A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years
45,00 €In Stock -
59,00 € In StockSUCRE, L'ART ET LA MATIÈRE. Stéphane Glacier
This book on working with sugar is a must-have for those who want to discover, learn and master this art.
59,00 €In Stock -
75,00 € Out of stock -
40,00 € In StockLa Guía de fermentación de Noma
Includes koji, kombuchas, shoyu sauces, misos, vinegars, garum, lactic ferments and black fruits and vegetables (Foundations of Flavor)At Noma, all dishes include some fermented element, be it an acidic touch of vinegar, a tasty miso or an impressive gooseberry subjected to lactic acid fermentation.
40,00 €In Stock -
35,00 € In Stock -
65,00 € In StockEtxebarri
The first book of Etxebarri restaurant, considered one of the best grills in the world.
65,00 €In Stock
