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.
Books are increasingly betting on digital formats and all the comforts this implies with respect to being printed on paper. It is a phenomenon that is also being seen in the case of technical books on gastronomy and pastry. Here we offer you a selection of the most outstanding proposals in this format.
Ramon Morató goes over 15 innovative projects in which he analyzes current pastry and chocolate making through the prism of science, anthropology, nutrition, sociology, design, and craftsmanship.
The new book by Antonio Bachour will surprise his hundreds of thousands of followers around the world. A total of 52 unexpected creations.
The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
The art of decoration at Chef Eunyoung Yun's third manual.
The chef Eunyoung Yun reveals the keys of her world famous Eclairs.
Chef Eunyoung Yun reveals her keys in this second tarte manual.
With a simple but effective and modern approach, he believes anyone can master the art of pastry creation.
20 years of baking divided into 3 books.
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
"Signature Viennoiseries" encompasses 50 recipes in French and English language.
80 technical and precise recipes and some step by step.
The pdf contains 2 books in 1. First the Spanish version, after you can find the english version of the book.
A personal look at the popularity of a pizza, a focaccia or a brioche, through the use if Mediterranean savory ingredients. Original, intense, and varied results
Compendium of Spanish, French and Italian specialties executed with solvency and explained as it is, with no gimmicks or catches
50 renowned pastry chefs welcome Hélène Luzin to their pastry shop to share the secrets of creating their signature cakes.
Belgium is well-known for its delicious chocolate.
54 Unique Creations. Bold new dessert ideas presented with enlightening process photography.