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.

Packaged for Life: Chocolate Book
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Packaged for Life: Chocolate

Price 43.90€
Packaged for Life: Chocolate features a delectable collection of creative packaging design work for one of the most popular snacks in the world...
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SIETE - Seven Masters Of Modern Spanish Pâtisserie

Price 105.00€
Best Artisan Pastry Chefs of Spain reunited with a common goal: to unleash their creativity. Paco Torreblanca,  Oriol Balaguer,  Jordi...
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La Ciencia de la Pastelería - Dario Bressanini

Price 22.00€
The author is a researcher and chemistry professor who unveils the scientific foundations of pastry making. 
Book Cereals by Manon Fleury
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Cereales - Manon Fleury

Price 35.00€
Manon Fleury's choices reflect her commitment to virtuous practices as well as her drive for excellence. In this book, she masterfully sublimates...
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