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,...
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Angleterre: Tea, piccalilli, pasty - Aurélie Bellacicco, Sarah Lachhab

Price 29.90€
In this book, Aurélie Bellacicco and Sarah Lachhab have put together  60 recipes that will make you love England, with plenty of vegan...
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...
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