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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Dusty Knuckle: Seriously Good Bread, Knockout Sandwiches and Everything In Between Book
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Dusty Knuckle: Seriously Good Bread, Knockout Sandwiches and Everything In Between

Price 29.90€
The Dusty Knuckle is a celebration of recipes packed with flavour from east London’s favourite bakery.
Book NOTEBOOK 2 by Spyros Pediaditakis
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NOTEBOOK 2 - Spyros Pediaditakis

Price 69.90€
Shipping from May P astries for pastry shops and hotels by Spyros Pediaditakis
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