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 XOK by David Gil and Ingrid Serra. Nougat, snacks and chocolate bars.
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XOK - David Gil, Ingrid Serra

Price 65.00€
  • New
XOK , the entire nougat and chocolate bar world in one unique book by David Gil and Ingrid Serra. 416 pages. 62 different creations. 260...
Archi Fondant Coulant, fondant, dégoulinant 50 recettes qui ont du coeur de Aurélien Cohen
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Archi Fondant - Aurélien Cohen

Price 35.00€
  • New
Archi Fondant: Coulant, Fondant, Dégoulinant. 50 recettes qui ont du coeur de Aurélien Cohen An authentic artisan of taste and texture, the...
Plein Coeur Book by Maxime Frédéric, Nicolas Ceroni, Philippe Toinard
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Plein Coeur - Maxime Frédéric

Price 35.00€
  • New
Eggs, flours, chocolate, coffee, milk, honey, hazelnuts, rhubarb, orchard fruits, and herbs are celebrated in all their diversity with nearly 60...
Book The Gelato You Are Looking For by Martino Liuzzi
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The Gelato You Are Looking For - Martino Liuzzi

Price 50.00€
  • New
The journey of a functional food between study and innovation The Gelato You Are Looking For codifies all his knowledge on the ingredients...
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