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.
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.
The gastronomic universe of the exceptional chef Óscar Velasco, one of the most recognized chefs in Spain.
A tour of the cuisine and gastronomic philosophy of the best Japanese chef in Spain.
The definitive cookbook bible of the world’s most popular and oldest cuisine.
Concepts and techniques in the cuisine of the restaurant Estany Clar.
The Chefs of the Le Cordon Bleu Institute present 180 fully illustrated recipes.
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
Tartes et gâteaux de voyage, pâtisserie boulangère is a book that represents for Stéphane Glacier his design, his philosophy of pastry.
This book describes the search undertaken by Jordi Roca from that moment on. The aim is to re-learn to know cocoa in order to continue advancing: a journey from chocolate to the origins of cocoa.