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: French
  • Language: Italian
  • Skill Level: Professional
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Book Scienza e Tecnologia del Gelato Artigianale by Luca Caviezel
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Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel

Price 65.00€
Luca Caviezel reworks, deepens, and updates his seminal work, reintroducing to the world of Artisan Gelato the new edition of "Scienza e...
I Am Not a Gelato Ice Cream Book by Paolo Brunelli
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I Am Not a Gelato - Paolo Brunelli

Price 40.00€
This is not a recipe book, nor can it be considered a biography in the strict sense of the best Italian gelato maker, Paolo Brunelli.
Archi Fondant Coulant, fondant, dégoulinant 50 recettes qui ont du coeur de Aurélien Cohen
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Archi Fondant - Aurélien Cohen

Price 35.00€
Archi Fondant: Coulant, Fondant, Dégoulinant. 50 recettes qui ont du coeur de Aurélien Cohen An authentic artisan of taste and texture, the...
Le Grand Livre de la Mer de Sonia Bichet, Emmanuel Pilon, Nolwenn Corre, Julien Lemarie
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Le Grand Livre de la Mer - Sonia Bichet

Price 49.00€
Through 80 recipes and detailed step-by-step techniques , they provide an exceptional exploration of the diverse possibilities offered by...
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Le Petit Manuel De La Bûche - Mélanie Dupuis

Price 24.90€
Make your log like a pastry chef!
La pâtisserie à l'EHL livre de École hôtelière de Lausanne
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La pâtisserie à l'EHL - École hôtelière de Lausanne

Price 39.00€
Pour tous les fans de pâtisserie, les recettes pleines de pep enseignées aux étudiants de l’école hôtelière la plus prestigieuse du monde!
Book Bleu Chocolat by Stéphane Leroux
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Bleu Chocolat - Stéphane Leroux

Price 175.00€
11 reviews
Chocolate elevated to a new category of technical innovation and artistic sensitivity
Haute Pâtisserie book by Relais Desserts
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Haute Pâtisserie - Relais Dessert

Price 49.90€
1 review
100 exceptional creations signed by the great masters of Relais Desserts
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Le Paris des Pâtisseries

Price 39.00€
2 reviews
The 50 Best Pastry Shops of the moment propose here their 100 recipes for sweet cakes to make all amateurs salivate.
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