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.

BRUT Livre de Kevin Lacote
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BRUT - Kevin Lacote

Price 39.90€
Sans artifice ni colorant , Kevin Lacote "cuisine" ses pâtisseries avec des  produits de saison , des  épices et des herbes aromatiques  pour...
Book Signature Éclairs by Joakim Prat
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Signature Éclairs - Joakim Prat

Price 69.90€
1 review
Joakim generously shares his pastry vision and passion for éclairs , his innovative techniques and recipes . A celebration of the Éclair,...
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Helados - Guido Tassi

Price 89.90€
Ice cream in Argentina is a tribute to the ice cream tradition that beats in every corner of the country. Through a personal and passionate...
Book Knead to Know… More: Your Microbakery Handbook by Chris Young
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Knead to Know… More: Your Microbakery Handbook - Chris Young

Price 34.90€
At around double the length of the original book, this new edition is even more packed with information and advice for start-up bakery...
so cool.. magazine 2. Best ice cream magazine. Best ice cream recipes. Best ice cream book
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so cool.. No 2

Price 30.00€
Making the impossible possible
garuharu travel cake book. New book by Yun Eunyoung
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Travel Cake - Garuharu

Price 89.90€
In this series, her reveal all  41 signature recipes from GARUHARU , including  pound cake, petit gateaux, financier, madeleine, cannele, american...
PastryClass Book by Ksenia Penkina
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PastryClass Book

Price 160.00€
PRE-ORDER - SHIPMENTS FROM MARCH'25 12 world-renowned chefs : Ramon Morató, Cédric Grolet, Jordi Roca, Frank Haasnoot, Pierre Hermé, Toni...
Book Eleven Madison Park: The Plant-Based Chapter by Daniel Humm
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Eleven Madison Park: The Plant-Based Chapter

Price 270.00€
2 reviews
A brand-new set of books capturing the transformation of Eleven Madison Park into the first plant-based restaurant ever to earn three Michelin...
Book NOTEBOOK 2 by Spyros Pediaditakis
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NOTEBOOK 2 - Spyros Pediaditakis

Price 69.90€
PRE-ORDER - SHIPMENTS FROM 5 APRIL Pastries for pastry shops and hotels by Spyros Pediaditakis
Livre Tartes marbrées d'Irvin Pastry: 50 recettes colorées et carrément gourmandes
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Tartes Marbrées - Irvin Pastry

Price 24.90€
Tartes marbrées d'Irvin Pastry: 50 recettes colorées et carrément gourmandes
Le Petit Livre de Pâtisserie by Ladurée
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Le Petit Livre de Pâtisserie - Ladurée

Price 25.00€
This book brings together  the 30 most iconic recipes from Maison Ladurée
Book Repostería Japonesa by Ai Ventura
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Repostería Japonesa - Ai Ventura

Price 20.95€
From classics like dorayaki with its sweet red bean paste, daifuku , melonpan , and sakura mochi to more Western-style creations featuring...
Book Bau.Steine by Christian Bau
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Bau.Steine - Christian Bau

Price 69.90€
Culinary masterful menus and courses. 7 menus and 56 magnificent courses  create a vibrant picture of Bau's cuisine, which is unmistakably and...
Book Aura & Anima by Alexander Herrmann and Tobias Bätz
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Aura & Anima - Alexander Herrmann and Tobias Bätz

Price 99.00€
1 review
The first joint book by Michelin-starred chefs Alexander Herrmann and Tobias Bätz.
Book Madrid Gastro, The New Wave
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Madrid Gastro, The New Wave

Price 34.95€
We narrate the history of Madrid’s food scene so far this century through its leading lights.
Book JAN Laboratory of Love by Jan Hartwig
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JAN Laboratory of Love - Jan Hartwig

Price 75.82€
1 review
PRE-ORDER - SHIPMENTS  FROM MARCH'25 Discover the award-winning cuisine of Jan Hartwig , one of Germany’s top chefs. This exclusive cookbook...
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Classico Futuro – Lorenzo Puca

Price 85.00€
The  foundations of pastry  analyzed and transformed by  Lorenzo Puca.
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