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We are not here just to publish books.
We are here to document excellence and to honor craftsmanship.
Founded in Barcelona in 1984, Books for Chefs is a Professional Bastronomic Publishing House dedicated to the creation of curated books and magazines in the fields of pastry, bakery, chocolate, ice cream, and cuisine.
We are the proud publishers of five industry-leading magazines: so good.. magazine, so cool.. magazine, Dulcypas, Arte Heladero and Saber y Sabor. Each one reflects our deep commitment to the craft, to innovation, and to the professionals who give meaning to what we do.
We don't mass-produce. We curate
In-house
Every edition we publish is a careful, in-house creation, from the first idea to the final printed page.
We work with sustainable, high-quality paper and we obsess over every detail: the photography, the technical precision of recipes, the writing, the layout, the aesthetic. Because for us, a book is not just a product. It’s a piece of culture. A mirror of its time. A tool for those who want to grow.
Barcelona, Tokyo, Paris & Chicago
Behind every page, there's a team. A group of editors, designers, photographers, translators, and culinary professionals who believe in the power of well-done work.
Our headquarters are in Barcelona, but our view is global with correspondents in Tokyo, Paris, and Chicago, we stay close to the pulse of what’s happening around the world.
Our values are simple but non-negotiable
We believe in the power of knowledge, in the rigor of well-done work, in beauty with substance, and in the humanity behind every plate.
In a world that moves fast, we choose to go deep. We don’t just follow trends, we study them. We don’t just publish content, we give it purpose.
Our values are simple but non-negotiable: Professionalism. Care. Craft. Generosity.
Books for Chefs exists to inspire, to inform, and to support those who never stop learning.
If you're one of them, you're in the right place.
