Professional Books There are 89 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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Tartes 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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Casa 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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Le Cordon Bleu. La escuela de pastelería
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 € In 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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68,00 € In StockThe Art of Flavor by Amaury Guichon
The popular chef's twelve emblematic creations explained, from their sketches to their last details
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35,00 € AvailableMÁS, Artisan toppings and marble...
Toppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.
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80,00 € In StockPrisma, by Frank Haasnoot
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
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60,00 € In StockBibo. Recetas, idas y venidas de Dani...
A book that allows a complete vision of the kitchen of BIBO, the restaurant that the chef from Marbella, Dani García, opened in 2012.
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38,00 € In StockEl Arte de la Fermentación
The fermentation of all kinds of foods and from all known angles. An essential book to get started, diversify techniques, or for consultation. In Spanish.
38,00 €In Stock -
39,95 € In StockFelicidad, Carme Ruscalleda
El libro definitivo de Carme Ruscalleda, que recoge sus 30 años de historia y enseña algunas de sus recetas más emblemáticas
39,95 €In Stock
