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Discover the newest cookbooks in baking, pastry, and fine dining by top chefs. New culinary books and chef titles added regularly.

Showing 1-24 of 55 item(s)

Bakery & Viennoiseries Books

1+1 - José Roldán

Books for Chefs

1+1

59.90€

1+1 is a complete journey through the worlds of bakery and viennoiserie, bringing together two disciplines in a single volume.

Dulcypas Magazine 524 - V/2026. Recipes for viennoiserie and laminated dough

Dulcypas Magazine 524 - V/2026. Recipes for viennoiserie and laminated dough 2

Single issues

Dulcypas 524 - V/2026

Books for Chefs

DPAS524

29.90€

Explore viennoiserie and laminated dough with creative recipes, reimagined classics, savoury pastries, plated desserts and locally inspired pastry in Dulcypas.

Livre ADDICTION: Mes gâteaux de voyage de Alexis Beaufils

Livre ADDICTION: Mes gâteaux de voyage de Alexis Beaufils 2

NEW RELEASE · SHIPS NOVEMBER

Pastry

ADDICTION - Alexis Beaufils

ADDICTION

35.00€

Découvrez 60 recettes de gâteaux de voyage revisités par Alexis Beaufils, Champion du monde de pâtisserie 2022: madeleines, muffins, brownies, cannelés et autres gourmandises à offrir ou à partager.

Book CODA. Progressive Desserts by René Frank

Book CODA. Progressive Desserts by René Frank 2

Pastry

CODA - René Frank

CODA

78.00€

René Frank’s CODA is a groundbreaking pastry book featuring progressive dessert recipes, innovative techniques and the creative vision behind the world’s only two-Michelin-starred dessert restaurant.

PRE-ORDER: Ships December

Bakery & Viennoiseries Books

Takumi: A Little Japanese Bakery

TAKUMI

49.90€

Discover 80 Japanese baking recipes from Parisian patisserie Takumi, featuring shokupan, dorayaki and sweet treats infused with matcha, yuzu, black sesame, and more!

Livre de Jacques Maximin - Une Vie en Cuisine

Haute Cuisine

Jacques Maximin - Une Vie en Cuisine

JACMAX

39.95€

Découvrez la vie et la cuisine de Jacques Maximin à travers ses souvenirs, des photos d’archives, des anecdotes et 70 recettes emblématiques.

Book Artesanos del Queso by Ignacio Medina

Book Artesanos del Queso by Ignacio Medina 2

Out-of-Stock

Home

Artesanos del Queso - Ignacio Medina

QUESOART

26.55€ 27.95€

Discover Artisans of Cheese, a book exploring 23 Spanish cheesemakers, their craft, distinctive cheeses and the new ideas reshaping Spain’s cheese-making tradition.

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Book Pasta Masterclass by Mateo Zielonka

Book Pasta Masterclass by Mateo Zielonka 2

Haute Cuisine

Pasta Masterclass - Mateo Zielonka

PASTA

35.00€

Discover Mateo Zielonka’s ultimate pasta cookbook, featuring over 30 fresh, rolled, filled and extruded pasta recipes, plus 40+ fillings and sauces, with step-by-step instructions and video tutorials.

Book Japanese Bakehouse by Satoshi Narusawa

Book Japanese Bakehouse by Satoshi Narusawa 2

Out-of-Stock

Bakery & Viennoiseries Books

Japanese Bakehouse - Satoshi Narusawa

JABA

45.00€

Japanese baking cookbook with 80 recipes for shokupan, buns, sandos, croissants and Japanese pastries, with step-by-step techniques.

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PRE-ORDER: Ships October

Haute Cuisine

Best of Alain Ducasse

ALDU

29.95€

Un livre de recettes d’Alain Ducasse réunissant les plats emblématiques de ses restaurants, expliqués pas à pas avec photos, conseils et astuces de professionnels pour les réaliser chez soi.

Livre Cakes Culte de Christophe Felder 2

Pastry

Cakes Culte - Christophe Felder

La Martinière

CAKES

35.00€

80 recettes de cakes sucrés et salés imaginées par de grands chefs pâtissiers, avec des créations faciles, gourmandes et originales pour maîtriser ce grand classique de la pâtisserie.

Book cover JUNO THE BAKERY: Crafted in Copenhagen

Book cover JUNO THE BAKERY: Crafted in Copenhagen 2

PRE-ORDER: Ships November

Books for Foodies

JUNO THE BAKERY: Crafted in Copenhagen

JUNO

46.00€

Discover the authentic recipes of Copenhagen's iconic Juno the Bakery, featuring artisan sourdough bread, cardamom buns, croissants, seasonal pastries, and Scandinavian baking traditions.

Out-of-Stock

Bakery & Viennoiseries Books

Praliné(s) - Brandon Dehan

La Martinière

PRALINE

24.95€

Praliné(s) de Brandon Dehan explore tout l’univers du praliné à travers plus de 60 recettes de pâtisserie, des grands classiques aux créations originales, avec noisette, pistache, coco, café et autres fruits secs.

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Book A Year of Fermentation: A Seasonal Guide to the Art & Science of Fermentation by Sam Cooper

Book A Year of Fermentation: A Seasonal Guide to the Art & Science of Fermentation by Sam Cooper 2

PRE-ORDER: Ships October

Haute Cuisine

A Year of Fermentation - Sam Cooper

YEFE

36.50€

A Year of Fermentation is a seasonal guide to fermentation, with step-by-step recipes for kombucha, sourdough, miso, sauerkraut and more, connecting flavor, nature and the seasons.

Book Spiced: Recipes Celebrating Spices from Around the World by Priya Man

Book Spiced: Recipes Celebrating Spices from Around the World by Priya Man 2

Haute Cuisine

Spiced - Priya Man

Phaidon

SPICED

49.95€

A celebration of cooking with spices from around the world, 340 dishes across 100 countries, revealing the origins and phenomenal flavors of the spices we use every day.

Pastry

PastryClass Book

PASTRYCLASS

160.00€

12 world-renowned chefs: Ramon Morató, Cédric Grolet, Jordi Roca, Frank Haasnoot, Pierre Hermé, Toni Rodríguez, Johan Martin, Christophe Adam, Thomas Haas, Ksenia Penkina, and Roxy Mankoo. 520 pages, and over 4,300 step-by-step photos.

Pre-order · Ships November

Ice Cream

Gelatology - Paolo Cappellini

Otros

GELATOLOGY-ENG

115.00€

NOW IN ENGLISH + SIGNED! A comprehensive artisan ice cream book by chemist and ice cream expert Cappellini, featuring 100+ ice cream and sorbet recipes, production techniques, ingredient chemistry, ice cream structure, equipment, marketing, and business planning. A practical and scientific guide for anyone looking to learn, improve, and master the art of...

Book Eleven Madison Park: The Plant-Based Chapter by Daniel Humm

Haute Cuisine

Eleven Madison Park: The Plant-Based Chapter

ELEVEN

270.00€

A brand-new set of books capturing the transformation of Eleven Madison Park into the first plant-based restaurant ever to earn three Michelin stars.

Book Cover of Chocolat by Alain Ducasse. Couverture du livre Chocolat d'Alain Ducasse

Book Cover of Chocolat by Alain Ducasse. Couverture du livre Chocolat d'Alain Ducasse 2

Out-of-Stock

Chocolate

Chocolat - Alain Ducasse

CHODUCASSE

35.00€

Livre d'Alain Ducasse réunissant 80 recettes au chocolat, des techniques de chocolaterie et des desserts gourmands pour apprendre à réaliser brownies, truffes, ganaches, soufflés et tablettes de chocolat à la maison.

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-10%
Pack

Chocolate

Andrey Dubovik - Pack

Books for Chefs

PACKOFFBEAT

111.60€ 124.00€

Limited-edition pack featuring Offbeat, Andrey Dubovik's groundbreaking book, together with his iconic professional chocolate mold.

So Good.. Magazine

so good no. 36

SG36

32.00€

HARDCOVER | LIMITED EDITION Discover so good.. magazine #36, where pastry becomes art through groundbreaking recipes, innovative techniques, and inspiring creations from the world's leading pastry chefs, including a special tribute to MOF Jean-Michel Perruchon and his extraordinary legacy.

-33%
Pack

so cool..

3x2 - GIFT

Books for Chefs

3x2SOCOOL

60.00€ 90.00€

FLASH SALE Pay for 2 and receive 3—the ultimate collection for artisan ice cream makers, packed with hundreds of recipes, techniques, inspiration and interviews to master signature ice cream!

Magazine Saber y Sabor 201. Discover live-fire cuisine, embers, smoke, Michelin-starred chefs

Magazine Saber y Sabor 201. Discover live-fire cuisine, embers, smoke, Michelin-starred chefs 2

Single issues

Saber y Sabor 201 - II/2026

Books for Chefs

SYS201

29.90€

Discover live-fire cuisine, embers, smoke, Michelin-starred chefs, and 50+ recipes from some of the world's most innovative fine dining restaurants.

Single issues

Arte Heladero 225 - III/2026

Books for Chefs

AH225

29.90€

Discover how innovation is transforming artisan ice cream beyond formulation, redefining the complete ice cream experience through flavor, texture, design, sustainability, and business strategy. Arte Heladero #225 features Pol Marginedas, David Alves, Rocambolesc, and other leading professionals shaping the future of modern ice cream.

Product added to wishlist

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Offbeat - Andrey Dubovik

so good.. no. 35

Dulcypas

Arte Heladero

Saber y Sabor

Dulcypas

Arte Heladero

Saber y Sabor

NEW IN

1+1 - José Roldán

Dulcypas 524 - V/2026

ADDICTION - Alexis Beaufils

CODA - René Frank

Takumi: A Little Japanese Bakery

Jacques Maximin - Une Vie en Cuisine

Artesanos del Queso - Ignacio Medina

Pasta Masterclass - Mateo Zielonka

Japanese Bakehouse - Satoshi Narusawa

Best of Alain Ducasse

Cakes Culte - Christophe Felder

JUNO THE BAKERY: Crafted in Copenhagen

Praliné(s) - Brandon Dehan

A Year of Fermentation - Sam Cooper

Spiced - Priya Man

PastryClass Book

Gelatology - Paolo Cappellini

Eleven Madison Park: The Plant-Based Chapter

Chocolat - Alain Ducasse

Andrey Dubovik - Pack

so good no. 36

3x2 - GIFT

Saber y Sabor 201 - II/2026

Arte Heladero 225 - III/2026