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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Book Remember 28ºC by Jose Romero. Best panettone book. Panettone recipes. How to make panettone
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Remember 28ºC - Jose Romero

Price 59.90€
Remember 28ºC by Jose Romero, the ultimate work on panettone. At 28ºC , we prepare and ferment the sourdough. At  28ºC , we extract the first...
Best pastry book ever. Files book by Ramon Morató
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Files - Ramon Morató

Regular price 99.00€ -5% Price 94.05€
Ramon Morató proposes in his new book Files, nutrition, chocolate, current trends, such as the change inconsumer habits, veganism,...
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Paco Torreblanca eBook
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Paco Torreblanca - ebook

Price 15.90€
Classical creations of the great Spanish pastry master like the capuchina, the panettone, or the bell of Isomalt, shown with all luxury of details
Best chocolate book by Ramon Morató
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Chocolate - Ramon Morató

Price 99.00€
6th EDITION The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional...
Packaged for Life: Chocolate Book
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Packaged for Life: Chocolate

Price 43.90€
Packaged for Life: Chocolate features a delectable collection of creative packaging design work for one of the most popular snacks in the world...
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True Bread - Ebook

Price 9.90€
Compendium of Spanish, French and Italian specialties executed with solvency and explained as it is, with no gimmicks or catches
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