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: Italian
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Petit Fours saber y sabor 186 / book 2022

Price 15.00€
2 reviews
Petit Fours: sweet bites to complete a menu
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Bake it simple - Oriol Balaguer

Price 20.00€
"Bake It Simple" contains 60 recipes easy pastry to prepare at home. 
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Mejor Pasta de Té - 2016

Price 14.00€
2 reviews
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Mejor Pasta de Té - 2018

Price 14.00€
5 reviews
The keys and recipes of the winning tea pastry, of the 25 finalists, and the rest of the participants.
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Mejor Pasta de Té - 2015

Price 9.00€
2 reviews
La cocina dulce by Paco Torreblanca book
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La cocina dulce - Paco Torreblanca

Price 21.75€
2 reviews
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Gran libro de la cocina de Alain Ducasse. Postres y pasteles.

Price 99.00€
1 review
THE SEASONS DESSERTS book by Honeybee Cakes
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THE SEASONS DESSERTS - Honeybee Cakes

Price 75.00€
1 review
Book written in Korean but contains QR codes for English recipes
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La Ciencia de la Pastelería - Dario Bressanini

Price 22.00€
The author is a researcher and chemistry professor who unveils the scientific foundations of pastry making. 
Book Repostería Japonesa by Ai Ventura
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Repostería Japonesa - Ai Ventura

Price 20.95€
From classics like dorayaki with its sweet red bean paste, daifuku , melonpan , and sakura mochi to more Western-style creations featuring...
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Classico Futuro – Lorenzo Puca

Price 85.00€
The  foundations of pastry  analyzed and transformed by  Lorenzo Puca.
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Dulcypas 496 - Ebook Novedades

Price 5.90€
Trends, innovations in machinery and ingredients and the most interesting books on the international scene.
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