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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The Noma Guide to Building Flavour - René Redzepi

Price 54.00€
René Redzepi and the Noma Test Kitchen offer more than 150 recipes for infused oils, vinaigrettes, fudges, spice blends, rubs, sauces, and other...
  • New

Offbeat - Andrey Dubovik

Price 99.00€
Techniques and Designs for Cutting-Edge Chocolates

Digital Edition - so good no. 33

Price 19.00€
When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re supporting a community of chefs, photographers,...

No sé. Y otras certezas - Andoni Luis Aduriz

Price 20.95€
Gastronomic reflections from one of the most intellectual and creative chefs, Andoni Luis Aduriz .
  • New

Digital Edition - so good no 31

Price 19.00€
When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re  supporting a community  of chefs, photographers,...
  • New

Oteque - Alberto Landgraf

Price 54.95€
Chef Alberto Landgraf’s debut cookbook on modern Brazilian cuisine at Michelin-starred Oteque , featuring i nnovative recipes,...
  • New

Digital Edition - so good no 30

Price 19.00€
When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re  supporting a community  of chefs, photographers,...
  • New

Joyeuses Pâques - Christophe Felder

Price 12.90€
Easter baking cookbook with 40 chocolate, fruit and brioche recipes by Christophe Felder & Camille Lesecq—perfect for festive desserts...

so cool.. No. 3

Price 32.00€
HARDCOVER FORMAT so cool.. magazine 3 explores ice cream through nostalgia and play , featuring global creatives who transform ice cream into...

Digital Edition - so good no. 28

Price 19.00€
When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re  supporting a community  of chefs, photographers,...

L’Auberge de l’Ill - Marc Haeberlin

Price 42.78€
PRE-ORDER | SHIPMENTS STARTING FROM MAY L’Auberge de l’Ill by Marc Haeberlin – 65 refined recipes from the iconic three-Michelin-starred...

Leche, fermento y vida - Clara Diez

Price 26.90€
An inspiring exploration of artisanal cheese, fermentation, and rural gastronomy , blending tradition, sustainability, and personal...
  • New

Digital Edition - so good no. 22

Price 19.00€
When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re supporting a community of chefs, photographers,...

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

Digital Edition - so cool.. No 1

Price 19.00€
When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re  supporting a community  of chefs, photographers,...
  • New

Fermentos - Basque Culinary Center

Price 44.95€
Definitive reference book on fermentation techniques , exploring the science behind bacteria, yeasts, and enzymes while covering traditional...

Digital Edition - So Good Recipes 3

Price 29.00€
so good.. recipes 3 is a comprehensive collection of over 1,800 recipes from so good... magazine   (issues 17-24). It covers all aspects of...