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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Woman, elegance & oven - Tetyana Verbytska

Price 32.00€
  • Online only
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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The Whole Fish Cookbook

Price 30.00€
The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish.
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Larousse Gastronomique en Español

Price 59.90€
The essential book for fans of culture and gastronomic tradition.
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SMOKED. Technique and Recipes

Price 39.00€
Practical advice for transforming the most ethereal of substances in an aromatic agent capable of offering the palate complex and stratified...
Haute Pâtisserie book by Relais Desserts
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Haute Pâtisserie - Relais Dessert

Price 49.90€
100 exceptional creations signed by the great masters of Relais Desserts
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FR/ES Gourmandise Raisonnée - Frédéric Bau

Price 56.00€
Reasoned Gourmandise by Frédéric Bau (Spanish and French edition)
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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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