The talent and creativity of today’s best chefs share space in this section with professional pastry books designed to tackle techniques all kinds in an in-depth way and on all kinds of specialized topics.
A faster panettone. A sweet-and-sour levain. An aha moment that transformed our ryes. Modernist Bread is the culmination of over four years of nonstop research, photography, experiments, writing, and baking. These are just some of the new insights and techniques that will surprise and delight you—and help you make better bread.
The popular chef's twelve emblematic creations explained, from their sketches to their last details
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals. Only in spanish.
The keys and recipes of the winning tea pastry, of the 25 finalists, and the rest of the participants.
Chocolate elevated to a new category of technical innovation and artistic sensitivity
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
A contemporary approach to artisanal viennoiserie
The universe of fruit divided into seven large families and converted into dreamy desserts with the maximum intensity of flavor. In English or French.
The 2018 manual to diversify and evolve your formulation without limits
Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.
100 doughs of reference from French boulangerie and international recipes
The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate
obsession is the expression of a creator in his highest professional fulfillment. Oriol Balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art.
"My aim has always been to improve and simplify recipes", says Jordi Puigvert after the successful appearance of this book essential for workshops, full of innovative techniques
10 grands crus of plantations from all over the world subjected to the technique and creative talent of this chef of Belgian origin, from the bean to the bar
Compendium of Spanish, French and Italian specialties executed with solvency and explained as it is, with no gimmicks or catches
Torreblancas, Mampel, Balaguer, Morató, Pujol and Sierra, seven Best Artisan Pastry Chefs of Spain reunited with a common goal: to unleash their creativity