Haute Cuisine There are 64 products.
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.
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30,00 € Product available with different optionsThe Whole Fish Cookbook
The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish.
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39,00 € In StockSMOKED. Technique and Recipes
Practical advice for transforming the most ethereal of substances in an aromatic agent capable of offering the palate complex and stratified organoleptic sensations.
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49,00 € In StockCook Chill Regenerate – Food Management...
How to make the most of professional kitchen, equipment while improving the organoleptic quality of food and saving time and money.
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65,00 € In StockEtxebarri
The first book of Etxebarri restaurant, considered one of the best grills in the world.
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35,00 € In StockTickets Evolution
A unique book which reveals the spectacular progression of one of the most outstanding restaurants in the global gastronomic scene
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45,00 € In StockDos Palillos
A monumental book that approaches the restaurant that Ferran Adrià does not hesitate to qualify as the most important Asian restaurant outside of Asia
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39,95 € In StockFelicidad, Carme Ruscalleda
El libro definitivo de Carme Ruscalleda, que recoge sus 30 años de historia y enseña algunas de sus recetas más emblemáticas
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35,00 € In StockHIDEKI. Japanese-Mediterranean cuisine
A tour of the cuisine and gastronomic philosophy of the best Japanese chef in Spain.
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55,00 € In StockCHINA: The Cookbook
The definitive cookbook bible of the world’s most popular and oldest cuisine.
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99,95 € In StockLarousse Gastronomique en Español
The essential book for fans of culture and gastronomic tradition.
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35,00 € In StockMaestro de maestros, Luis Irizar.
Experiences and teachings of the Master of masters of Basque cuisine.
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33,00 € In StockMouthfeel. How Texture Makes Taste
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?
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