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.

Book Pan: Hecho en casa y con el sabor de siempre by Xavier Barriga
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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.
Pastelería Ferrandi Book
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Pastelería - Ferrandi

Price 55.00€
FERRANDI: All the techniques and recipes from a French School of Excellence
elBulli 2005-2011 - Ferran Adrià
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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,...
Modernist cuisine book: The art and science of cooking
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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.
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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
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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 Fragile by Lorenzo Puca
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Fragile - Lorenzo Puca

Price 120.00€
The artistic technique of sugar and the philosophy of the World Champion
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