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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Tartes et gâteaux de voyage, pâtisserie boulangère - Stéphane Glacier
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Tartes et gâteaux de voyage, pâtisserie boulangère - Stéphane Glacier

Price 65.00€
3 reviews
Tartes et gâteaux de voyage, pâtisserie boulangère is a book that represents for Stéphane Glacier his design, his philosophy of pastry.
The Science of Chocolate
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The Science of Chocolate

Price 39.00€
1 review
The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic...
Sugar book. CoKorico by Stéphane Klein
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CoKorico - Stéphane Klein

Price 98.00€
Discover the secrets of working with artistic sugar with Stéphane Klein in his latest book CoKorico.
Nordic Winter Cookbook by Viola Minerva Virtamo
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Nordic Winter Cookbook - Viola Minerva Virtamo

Price 35.00€
The long Nordic winter season is punctuated by delicious culinary feasts – Christmas shining as the brightest star. Any excuse to get creative...
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Classico Futuro – Lorenzo Puca

Price 85.00€
The  foundations of pastry  analyzed and transformed by  Lorenzo Puca.
so good.. magazine 29. so good. best pastry magazine. pastry recipes. pastry chefs
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so good no 29

Price 29.00€
8 reviews
BEST MAGAZINE OF HAUTE PÂTISSERE - #29 To reflect, learn, and enjoy Discover what we do @sogoodmag
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