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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Casa Cacao - Jordi Roca

Price 35.00€
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:...
Etxebarri book by Bittor Arginzoniz
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Etxebarri - Bittor Arginzoniz

Price 65.00€
The first book of Etxebarri restaurant, considered one of the best grills in the world. Arginzoniz has revolutionized the way of roasting meat,...
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Cooking in Marfa

Price 42.75€
A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri.
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How Baking Works

Price 59.00€
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.
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Woman, elegance & oven - Tetyana Verbytska

Price 32.00€
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30 new creations to the delight of professionals and amateurs
The Science of Chocolate
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The Science of Chocolate

Price 39.00€
The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic...
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N2O - Danilo Angè

Price 66.00€
A volume of more than 200 pages entirely dedicated to the use of the siphon with techniques, suggestions and 66 signature recipes that will...
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