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About Us
We are not here just to publish books.
We are here to document excellence and honor craftsmanship
Founded in Barcelona in 1984, Books for Chefs is a professional gastronomic publisher, specializing in the publication and edition of books and magazines on pastry, bakery, chocolate, ice cream, and haute cuisine.
We are the publishers of five leading magazines in the industry: so good.. magazine, so cool.. magazine, Dulcypas, Arte Heladero, and Saber y Sabor.
Created with intention
Local production
Every edition is born and developed entirely in-house, from the initial idea to the printed page.
We work with sustainable, high-quality paper, and we take care of every detail: the photography, the recipe technique, the content, the design, the aesthetics. Because for us, a book is not just a product. It is printed culture. A reflection of its time. A tool for those who want to grow.
Barcelona, Tokyo, Paris & Chicago
Behind every page, there is a team. A group of editors, designers, photographers, translators, and culinary professionals who believe in the value of a job well done.
Our headquarters are in Barcelona, but we maintain a global perspective, with correspondents in Tokyo, Paris, and Chicago, allowing us to stay close to what is happening in the great gastronomic capitals.
Our process, in pictures
Every detail matters, from the photography to the last printed page
Global Presence
A global perspective from the great gastronomic capitals
Our values are clear and non-negotiable
We believe in the power of knowledge, in the rigor of detail, in beauty with substance, and in the humanity behind every dish.
In a fast-paced world, we choose to go deep. We don't follow trends; we study them. We don't publish just to publish; we do it with purpose.