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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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,...
Book Gelatology de Paolo Cappellini
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Gelatology - Paolo Cappellini

Price 115.00€
Il libro Gelatology di Paolo Cappellini spiega tutto ciò che c’è da sapere sulla produzione del gelato artigianale . Disponibile in italiano, è...
DPASR 503 - Digital
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DPASR 503 - Digital

Price 29.90€
All the recipes published in Dulcypas 2023 are now available in a comfortable manual designed to enhance your creativity, perfect your...
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Fundamentos Científicos de la Heladería

Price 20.00€
3 reviews
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.
Modernist Bread at Home book by Francisco Migoya and Nathan Myhrvold
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Modernist Bread at Home - Francisco Migoya

Price 114.00€
1 review
Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making their own bread. By Nathan Myhrvold and...
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...
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