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.
Get to know 100 of the most exciting rising-star chefs from around the world — as selected by 20 culinary masters
Experiences and teachings of the Master of masters of Basque cuisine.
100 recipes of pure chocolate
The art of decoration at Chef Eunyoung Yun's third manual.
Chef Eunyoung Yun reveals her keys in this second tarte manual.
The chef Eunyoung Yun reveals the keys of her world famous Eclairs.
With a simple but effective and modern approach, he believes anyone can master the art of pastry creation.
100 exceptional creations signed by the great masters of Relais Desserts
"Signature Viennoiseries" encompasses 50 recipes in French and English language.
How to make the most of professional kitchen, equipment while improving the organoleptic quality of food and saving time and money.
Practical advice for transforming the most ethereal of substances in an aromatic agent capable of offering the palate complex and stratified organoleptic sensations.
"Panettone et viennoiserie au levain" is a comprehensive treatise on the subject of sweet leavened doughs fermented with natural leaven.
The 50 Best Pastry Shops of the moment propose here their 100 recipes for sweet cakes to make all amateurs salivate.
The new book by Antonio Bachour will surprise his hundreds of thousands of followers around the world. A total of 52 unexpected creations.
Pastry: a word that evokes a thousand emotions, an ancestral know-how and gluttony / sweetness (gourmandise), often synonymous with abundance, when the body demands a pleasure.
The bible of éclairs of the master Christophe Adam.