Professional Books

Books For Chefs is the largest online platform for gastronomic books in the world. We publish professional books for beginners or to perfect different pastry, chocolate making, ice cream making, baking, cuisine and bread disciplines. Our book authors are professional chefs with international recognition. Among them we find Ramon Morató, Amaury Guichon, Cédric Grolet, Xavi Donnay, Antonio Bachour, Frank Haasnoot, David Gil, Ksenia Penkina, Yohan Ferrant, Garuharu, and many more. Discover the best professional books on pastry, chocolate, ice cream, haute cuisine, baking and pastries with countless recipes.

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  • Language: English
  • Skill Level: Professional
  • Skill Level: Semi-Professional
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The Art of Flavor - Amaury Guichon

Price 68.00€
31 reviews
Book The Art of Flavor by Amaury Guichon gathers 12 of his most exclusive desserts from more than 60 recipes, with great detail, techniques,...
Book NOTEBOOK 2 by Spyros Pediaditakis
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NOTEBOOK 2 - Spyros Pediaditakis

Price 69.90€
Shipping from May P astries for pastry shops and hotels by Spyros Pediaditakis
Cocoa book by Damien Wager. Petit Gateaux, Macarons, Tarts, Snacks, Macarons, Vegan creations and Travel-Cakes recipes
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Cocoa - Damien Wager

Price 79.90€
2 reviews
Petit Gateaux, Macarons, Tarts, Snacks, Macarons, Vegan creations and Travel-Cakes, all of which feature cocoa powder as a prominent...
Breaking the Mould book by Damien Wager
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Breaking the Mould - Damien Wager

Price 79.90€
1 review
Breaking the Mould by Damien Wager primarily focuses on Petit Gateaux, Macarons & Tarts. Comprising of 43 items, and over 150 sub-recipes....
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The Pastry Chef's Little Black Book

Price 55.00€
2 reviews
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The Pastry Chef's Little Black Book - Volume 2

Price 55.00€
1 review
Book Fine chocolates: Gold by Jean-Pierre Wybauw
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Fine chocolates: Gold - Jean-Pierre Wybauw

Price 115.00€
3 reviews
In  Fine Chocolates Gold ,  master chocolatier Jean-Pierre Wybauw  divulges all his  chocolate secrets .
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