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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La cocina y los alimentos

Price 44.90€
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Mejor Pasta de Té - 2016

Price 14.00€
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Alex Atala - Discovering New Brazilian Ingredients

Price 50.00€
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Play Ebook

Price 5.99€
The pdf contains 2 books in 1. First the Spanish version, after you can find the english version of the book. 
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Artisanal ice cream recipe book

Regular price 29.00€ -5% Price 27.55€
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Ice Cream, an extensive recipe book with the main ice cream families. 245 recipes by 82 chefs of recognized international prestige.
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Mejor Pasta de Té - 2018

Price 14.00€
The keys and recipes of the winning tea pastry, of the 25 finalists, and the rest of the participants.
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Tickets Evolution

Price 35.00€
A unique book which reveals the spectacular progression of one of the most outstanding restaurants in the global gastronomic scene
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Dos Palillos

Price 42.75€
A monumental book that approaches the restaurant that Ferran Adrià does not hesitate to qualify as the most important Asian restaurant outside of...
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El Arte de la Fermentación

Price 34.00€
The fermentation of all kinds of foods and from all known angles. An essential book to get started, diversify techniques, or for consultation. In...
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