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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Bleu Chocolat - Stéphane Leroux

Price 175.00€
Chocolate elevated to a new category of technical innovation and artistic sensitivity
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Petit Fours saber y sabor 186 / book 2022

Regular price 15.00€ -40% Price 9.00€
  • -40%
Petit Fours: sweet bites to complete a menu
Silvestre book by Basque Culinary Center. The gastronomy of wild plants and herbs
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Silvestre - Basque Culinary Center

Price 36.00€
Gourmand World's Best Book Award in the category of Best Food & Nature Book The Basque Culinary Center reveals the gastronomy of wild...
THE SEASONS DESSERTS book by Honeybee Cakes
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THE SEASONS DESSERTS - Honeybee Cakes

Price 75.00€
Book written in Korean but contains QR codes for English recipes
This is not a recipe book by chef Tal Spiegel. Book Tal Spiegel. Pastry and creativity. Design and pastry. pastry book
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This is not a recipe book - Tal Spiegel

Price 79.00€
Takes you through creativity and culinary exploration, into a finalized creation. Spiegel  will give you a glimpse into how his brain works,...
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
Inspirations book, livre de François Daubinet
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Inspirations - François Daubinet

Price 39.00€
De l’inspiration à la réalisation. Une réflexion audacieuse sur le processus créatif.
so good.. magazine 29. so good. best pastry magazine. pastry recipes. pastry chefs
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so good no 29

Price 29.00€
BEST MAGAZINE OF HAUTE PÂTISSERE - #29 To reflect, learn, and enjoy Discover what we do @sogoodmag
Architexture de la pâtisserie livre de Aurélien Cohen. New book by Aurélien Cohen
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Architexture de la pâtisserie - Aurélien Cohen

Price 39.00€
Aurélien Cohen  Du moelleux au croustillant, 50 recettes pour vous faire craquer.
Gâto à partager book by Nicolas Haelewyn. l'Atelier Gâto. Christophe Michalak
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Gâto à partager - Nicolas Haelewyn

Price 29.90€
70 recettes conviviales de pâtisserie facile, entrez dans l'univers gourmand de l'Atelier Gâto!
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Audaces de chocolat - Chocolaterie Weiss

Price 30.00€
Theory Guide book Ksenia Penkina. Learn how to make glaze
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Theory Guide - Ksenia Penkina

Price 49.90€
Signature approach to achieve shiny Glaze and balanced Entremet  (mousse cake).
Pralinarium book by Andrey Dubovik. It is a handbook on praline design with augmented reality tutorials
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Pralinarium - Andrey Dubovik

Price 139.00€
Handbook on praline design with augmented reality tutorials
Between oneiric and real book by Fabrizio Fiorani
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Between oneiric and real - Fabrizio Fiorani

Price 79.00€
Ingredients, aesthetics, intuition, creative method, memory, ideas and homage: 60 recipes to tell the world of Fabrizio Fiorani.
Avanguardia book by Fabrizio Fiorani
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Avanguardia - Fabrizio Fiorani

Price 79.00€
Contemporary Italian pastry
Revolution in Pastry book by Leonardo Di Carlo. Evoluzione in rivoluzione
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Revolution in Pastry - Leonardo Di Carlo

Price 140.00€
Leonardo Di Carlo  has traced an  innovative scientific and creative approach , questioning and rationalizing the operating method and thinking...
joncake book. best cheesecake book
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JONCAKE - Las Tartas de Queso Más Gourmet

Price 29.00€
The best cheesecake recipes by Jon Cake
Pâtisserie book by Arnaud Larher
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Pâtisserie – Arnaud Larher

Price 64.90€
Les recettes de base de la pâtisserie française pas à pas et les créations emblématiques d’Arnaud Larher
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