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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HIDEKI. Japanese-Mediterranean cuisine

Price 29.95€
A tour of the cuisine and gastronomic philosophy of the best Japanese chef in Spain.
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La Evolución sencilla. Óscar Velasco

Price 42.00€
The gastronomic universe of the exceptional chef Óscar Velasco, one of the most recognized chefs in Spain.
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La Guía de fermentación de Noma

Price 40.00€
Includes koji, kombuchas, shoyu sauces, misos, vinegars, garum, lactic ferments and black fruits and vegetables (Foundations of Flavor) At...
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Platos con firma

Price 45.00€
1 review
A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years
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Cooking in Marfa

Price 42.75€
A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri.
The Science of Chocolate
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The Science of Chocolate

Price 39.00€
1 review
The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic...
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Larousse Gastronomique en Español

Price 59.90€
1 review
The essential book for fans of culture and gastronomic tradition.
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Maestro de maestros, Luis Irizar.

Price 34.95€
Experiences and teachings of the Master of masters of Basque cuisine.
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Le Paris des Pâtisseries

Price 39.00€
2 reviews
The 50 Best Pastry Shops of the moment propose here their 100 recipes for sweet cakes to make all amateurs salivate.
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