Professional Books There are 100 products.
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.
Subcategories
Pastry
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.
Haute Cuisine
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.
Ice Cream
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.
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La Guía de fermentación de Noma
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.
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65,00 € Out of stockEtxebarri
The first book of Etxebarri restaurant, considered one of the best grills in the world.
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45,00 € In StockLa Evolución sencilla. Óscar Velasco
The gastronomic universe of the exceptional chef Óscar Velasco, one of the most recognized chefs in Spain.
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35,00 € In StockHIDEKI. Japanese-Mediterranean cuisine
A tour of the cuisine and gastronomic philosophy of the best Japanese chef in Spain.
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45,00 € In StockCHINA: The Cookbook
The definitive cookbook bible of the world’s most popular and oldest cuisine.
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25,00 € In StockLOGICAL CUISINE de Jordi Cruz
Concepts and techniques in the cuisine of the restaurant Estany Clar.
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45,00 € Out of stockChocolate Bible. Le Cordon Bleu
The Chefs of the Le Cordon Bleu Institute present 180 fully illustrated recipes.
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59,00 € In StockRADIX. Paco Torreblanca
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
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65,00 € In StockTartes et gâteaux de voyage, pâtisserie...
Tartes et gâteaux de voyage, pâtisserie boulangère is a book that represents for Stéphane Glacier his design, his philosophy of pastry.
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35,00 € In StockCasa Cacao. Jordi Roca
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.
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39,90 € In StockLe Cordon Bleu. Pastry School
Le Cordon Bleu chefs present more than 100 pastry recipes illustrated step-by-step and divided into seven chapters.
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24,90 € In StockBake it simple. Oriol Balaguer
"Bake It Simple" contains 60 recipes easy pastry to prepare at home.
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525,00 € In StockModernist Bread
A faster panettone. A sweet-and-sour levain. An aha moment that transformed our ryes. Modernist Bread is the culmination of over four years of nonstop research, photography, experiments, writing, and baking. These are just some of the new insights and techniques that will surprise and delight you—and help you make better bread.
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74,90 € Out of stockProgetto Gelato
The renowned Italian ice cream maker Andrea Soban publishes Progetto Gelato - making Italian gelato. In this editorial project, ice cream making is approached from two perspectives, artisan and entrepreneur. This broadens the focus of other books generally focused on the technical needs of the figure of the craftsman, to meet those of an ice cream maker...
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39,95 € In Stock
