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: English
  • Skill Level: Professional
  • Availability: Available
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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Molecular Gastronomy: Scientific Cuisine Demystified by Jose Sanchez

Price 69.90€
Aims to clarify and explain the fascinating world of molecular gastronomy.
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Dos Palillos

Price 42.75€
3 reviews
A monumental book that approaches the restaurant that Ferran Adrià does not hesitate to qualify as the most important Asian restaurant outside of...
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Mugaritz Puntos de Fuga

Price 48.90€
2 reviews
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JONCAKE - Gourmet Cheesecakes

Price 24.00€
1 review
Shipping starts from April 23rd (English version) The book and recipes of the great gourmet renovator of cheesecakes , at the height of the...
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Cooking in Marfa

Price 42.75€
A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri.
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Platos con firma

Price 45.00€
1 review
A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years
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