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 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
The first book of Castro, Xatruch and Casañas, about the restaurant Disfrutar.
How to make the most of professional kitchen, equipment while improving the organoleptic quality of food and saving time and money.
The first book of Etxebarri restaurant, considered one of the best grills in the world.
A unique book which reveals the spectacular progression of one of the most outstanding restaurants in the global gastronomic scene
A monumental book that approaches the restaurant that Ferran Adrià does not hesitate to qualify as the most important Asian restaurant outside of Asia
El libro definitivo de Carme Ruscalleda, que recoge sus 30 años de historia y enseña algunas de sus recetas más emblemáticas
A tour of the cuisine and gastronomic philosophy of the best Japanese chef in Spain.
East-west ingredients and combinations
The definitive cookbook bible of the world’s most popular and oldest cuisine.
The taste of the magic mountain
The essential book for fans of culture and gastronomic tradition.
Experiences and teachings of the Master of masters of Basque cuisine.
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate?