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.

Livre La Bible de la Confiture - Sandrine Maquet. Book
Quick view

La Bible de la Confiture - Sandrine Maquet

Price 29.90€
The new reference book on homemade jams!
Quick view

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
Quick view

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...
Caramel book Christophe Adam, Laurence Maillet
Quick view

Caramel - Christophe Adam, Laurence Maillet

Price 35.00€
When a simple sugar cube gives rise to devilishly delicious desserts.
Book Oak The flavours by Marcelo Ballardin
Quick view

Oak The flavours - Marcelo Ballardin

Price 39.99€
Marcelo Ballardin won a Michelin star with his restaurant Oak in Ghent (Belgium). In this book, he talks about food, cooking and love in...
Book Pan: Hecho en casa y con el sabor de siempre by Xavier Barriga
Quick view

Pan - Xavier Barriga

Price 19.90€
Updated version of Bread, with five new and original bread recipes based on new cereals such as spelt, buckwheat or quinoa.
Quick view

Essence - Jesús Escalera

Price 69.90€
Essence by Jesús Escalera. The importance of aromas in the creation of new ice creams and desserts.  A different manual full of practical...
Book ALMA. Fresa y Pimienta by Eva Espallargas
Quick view

ALMA. Fresa y Pimienta - Eva Espallargas

Price 32.00€
Fusion of flavors that produces an explosion of sensations so spectacular and so simple.
Pastelería Ferrandi Book
Quick view

Pastelería - Ferrandi

Price 55.00€
FERRANDI: All the techniques and recipes from a French School of Excellence
elBulli 2005-2011 - Ferran Adrià
Quick view

elBulli 2005-2011 - Ferran Adrià

Price 498.75€
elBulli 2005-2011 is the last instalment of a unique project, the elBulli General Catalogue. At nearly 2.700 pages and more than 750 recipes,...
Bocuse Cookery Institute: The definitive step-by-step guide to culinary excellence. Bocuse book
Quick view

Bocuse Cookery Institute

Price 90.25€
Bocuse Cookery Institute: The definitive step-by-step guide to culinary excellence
Modernist cuisine book: The art and science of cooking
Quick view

Modernist Cuisine

Price 521.10€
Modernist cuisine: The art and science of cooking Delivery deadline: 6 weeks
Modernist Cuisine at Home Book opens up a new world of culinary possibilities for passionate and curious home cooks.
Quick view

Modernist Cuisine at Home

Price 137.75€
Modernist Cuisine at Home opens up a new world of culinary possibilities for passionate and curious home cooks. Delivery deadline: 6 weeks
La Enciclopedia de los Sabores. Vol. 2 book by Niki Segnit
Quick view

La Enciclopedia de los Sabores. Vol. 2 - Niki Segnit

Price 23.90€
La Enciclopedia de los Sabores. Vol. 2 by Niki Segnit is a continuation of her acclaimed work on flavor pairings, focusing primarily on...
Book The Professional Chef by The Culinary Institute of America
Quick view

The Professional Chef - The Culinary Institute of America

Price 90.75€
This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design...
Book Monroebakes. Pastelería japonesa y francesa by Noelia Tomoshige
Quick view

Monroebakes. Pastelería japonesa y francesa - Noelia Tomoshige

Price 21.90€
Monroebakes: Pastelería japonesa y francesa by Noelia Tomoshige is a cookbook that explores the delightfu l fusion of Japanese and French...
Book Fragile by Lorenzo Puca
Quick view

Fragile - Lorenzo Puca

Price 120.00€
The artistic technique of sugar and the philosophy of the World Champion
Book La Frittura in Pasticceria by Franco Antoniazzi, Massimo Carnio
Quick view

La Frittura in Pasticceria - Franco Antoniazzi, Massimo Carnio

Price 50.00€
Immerse a carefully and diligently prepared product into previously heated fat until the desired golden brown. This is the essence of frying .
Back to top