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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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.
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...
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