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.
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.
Participation record and new cavalcade of creativity in different formats, combinations of flavors, and local products.
A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri.
A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years
This book on working with sugar is a must-have for those who want to discover, learn and master this art.
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.
The Pastry Alphabet: DNA of your creativity.Limited edition.
The first book of Etxebarri restaurant, considered one of the best grills in the world.