Our books section offers the cook professional an extensive catalog of publications that show the work of the most prestigious chefs around the world. The most emblematic titles or the most current techniques, in different languages and perfectly edited.
A book that allows a complete vision of the kitchen of BIBO, the restaurant that the chef from Marbella, Dani García, opened in 2012.
The fermentation of all kinds of foods and from all known angles. An essential book to get started, diversify techniques, or for consultation. In Spanish.
El libro definitivo de Carme Ruscalleda, que recoge sus 30 años de historia y enseña algunas de sus recetas más emblemáticas
A unique book which reveals the spectacular progression of one of the most outstanding restaurants in the global gastronomic scene
A personal look at the popularity of a pizza, a focaccia or a brioche, through the use if Mediterranean savory ingredients. Original, intense, and varied results
A monumental book that approaches the restaurant that Ferran Adrià does not hesitate to qualify as the most important Asian restaurant outside of Asia