Professional Books

Books For Chefs is the largest online platform for gastronomic books in the world. We publish professional books for beginners or to perfect different pastry, chocolate making, ice cream making, baking, cuisine and bread disciplines. Our book authors are professional chefs with international recognition. Among them we find Ramon Morató, Amaury Guichon, Cédric Grolet, Xavi Donnay, Antonio Bachour, Frank Haasnoot, David Gil, Ksenia Penkina, Yohan Ferrant, Garuharu, and many more. Discover the best professional books on pastry, chocolate, ice cream, haute cuisine, baking and pastries with countless recipes.

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Offbeat - Andrey Dubovik

Price 99.00€
Techniques and Designs for Cutting-Edge Chocolates

The Sourdough Baking Book

Price 29.99€
Discover The Sourdough Baking Book , the ultimate guide to mastering sourdough bread with expert baker Miro Van Vreckem . Learn step by...

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

Pack - so cool.. magazine

Regular price 60.00€ -20% Price 48.00€
Advanced Ice Cream Techniques & Innovations The so cool.. magazine pack, featuring issues 1 and 2, is a comprehensive guide to the advanced...
  • -20%
  • Pack

Disfrutar Vol.1 - Oriol Castro, Eduard Xatruch y Mateu Casañas

Price 185.25€
The first book of Castro, Xatruch and Casañas, about the restaurant Disfrutar.

Files - Ramon Morató

Regular price 99.00€ -5% Price 94.05€
Ramon Morató proposes in his new book Files, nutrition, chocolate, current trends, such as the change in consumer habits, veganism,...
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Modernist Cuisine at Home

Price 137.75€
Modernist Cuisine at Home opens up a new world of culinary possibilities for passionate and curious home cooks. Delivery deadline: 1 week