Pastry

You will learn the best pastry technique, pastry recipes and ideas to create the best cakes, tarts, biscuits, chocolates, tartlets, bonbons and much more.

Best pastry book ever. Files book by Ramon Morató

Files - Ramon Morató

Regular price 99.00€ -5% Price 94.05€
  • -5%
Ramon Morató proposes in his new book Files, nutrition, chocolate, current trends, such as the change inconsumer habits, veganism,...
Pack Mes Flans Pâtissiers 1, 2 by Ju Chamalo. Flan recipes. Flans book

Pack - Mes Flans Pâtissiers

Regular price 59.80€ -5% Price 56.81€
  • -5%
  • Pack
100 flan recipes , from the traditional vanilla flan to fruit flan, or even pistachio praliné flan. Always with an educational approach, the...

PRISMA - Frank Haasnoot

Regular price 79.95€ -20% Price 63.96€
  • -20%
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
RADIX book by Paco Torreblanca

RADIX - Paco Torreblanca

Regular price 59.00€ -20% Price 47.20€
  • -20%
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.

Obsession - Oriol Balaguer

Price 68.00€
obsession is the expression of a creator in his highest professional fulfillment. Oriol Balaguer leaves his mark on a work of great beauty that...
Evolution book by Jordi Puigvert.  Technological ingredients in pastry

Evolution - Jordi Puigvert

Price 49.90€
4th EDITION Evolution focuses on the so-called technological ingredients. Introducing new and advantageous ingredients, simplifying the...
WHIP book by Frank Haasnoot. 50 recipes about pastries, chocolates, ice-cream, travel cakes

WHIP - Frank Haasnoot

Price 79.95€
WHIP puts the creative process on full display with a dynamic and seductive collection of 50 focussed printed on 436 pages about pastries,...
Best baguette book ever. All About Baguette book by Jean-Marie Lanio and Jérémy Ballester

All About Baguette

Price 39.00€
LATEST RELEASE Best baguette book. Includes  15 unique recipes , ranging from the Paris baguette to Aperitif or Walnut.