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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  • Language: French
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  • Skill Level: Professional
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Fundamentos Científicos de la Heladería

Price 20.00€
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The University of Alicante brings together a complete approach to the world of ice cream from different aspects such as chemistry and food...
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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 Scienza e Tecnologia del Gelato Artigianale by Luca Caviezel
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Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel

Price 65.00€
Luca Caviezel reworks, deepens, and updates his seminal work, reintroducing to the world of Artisan Gelato the new edition of "Scienza e...
I Am Not a Gelato Ice Cream Book by Paolo Brunelli
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I Am Not a Gelato - Paolo Brunelli

Price 40.00€
This is not a recipe book, nor can it be considered a biography in the strict sense of the best Italian gelato maker, Paolo Brunelli.
Silvestre book by Basque Culinary Center. The gastronomy of wild plants and herbs
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Silvestre - Basque Culinary Center

Price 36.00€
Gourmand World's Best Book Award in the category of Best Food & Nature Book The Basque Culinary Center reveals the gastronomy of wild...
Bob Noto book
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Bob Noto

Price 45.00€
Bob Noto, Photographer, graphic designer and gastronomic traveler
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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