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.
A book that allows a complete vision of the kitchen of BIBO, the restaurant that the chef from Marbella, Dani García, opened in 2012.
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.
El libro definitivo de Carme Ruscalleda, que recoge sus 30 años de historia y enseña algunas de sus recetas más emblemáticas
The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals. Only in spanish.
A monumental book that approaches the restaurant that Ferran Adrià does not hesitate to qualify as the most important Asian restaurant outside of Asia
A unique book which reveals the spectacular progression of one of the most outstanding restaurants in the global gastronomic scene
The keys and recipes of the winning tea pastry, of the 25 finalists, and the rest of the participants.
Ice Cream, an extensive recipe book with the main ice cream families. 245 recipes by 82 chefs of recognized international prestige.
Chocolate elevated to a new category of technical innovation and artistic sensitivity
The 2018 manual to diversify and evolve your formulation without limits
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
A contemporary approach to artisanal viennoiserie
The universe of fruit divided into seven large families and converted into dreamy desserts with the maximum intensity of flavor. In English or French.
100 doughs of reference from French boulangerie and international recipes
Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.
30 indispensable ice creams and sorbets have been selected to produce a suitable display case, at the same level as a more pluralistic, demanding, and informed clientele