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
  • Language: French
  • Skill Level: Professional
  • Availability: Available
Bao book by Erchen Chang, Shing Tat Chung and Wai Ting Chung
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Bao

Price 34.95€
The first cookbook from London’s cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed...
Edible Art by Damien Wager
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Edible Art - Damien Wager

Price 79.90€
2 reviews
SIGNED BY DAMIEN Edible Art book by Damien Wager.  Petit Gateaux, Macarons, Chocolate Bonbons, Entremet & Tarts recipes.
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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