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> Pastry Books

Pastry Books

Pastry books from Grupo Vilbo, written by critically acclaimed authors, about pastry, ice cream, chocolate, baked products, and so on. We have a complete food book collection as well, explained in detail here

True bread. A professional guide to breads and enriched doughs

joaquin-llaras
37.95€

True bread. Come and join us into the very heart of dough.More info

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so good.. Recipes

Cover so good.. Recipes
25€

So Good Recipes, your indispensable new kitchen tool. All the haute pâtisserie recipes published in the first eight volumes of so good.. magazine.More info

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Evolution. Techniques and ingredients for modern pastry, by Jordi Puigvert

evolution-entrada
49.9€

Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.More info

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Paco Torreblanca 2

pacotorreblanca2-entrada
55€

With this second book, the great master Paco Torreblanca steps into the world of gastronomy, whilst following the basic principles of pastry making. This work is full of new techniques and, above all, great ideas of extraordinary creative value, albeit their simple preparation.More info

Chocolate, by Ramon Morató

morato-entrada
99€

Over 600 pages, 230 recipes, step-by-step photographs of the most important preparation techniques, 15 breakfasts and snacks, 8 drinking chocolates, 4 jams, 18 individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant.More info

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The secrets of ice cream, ice cream without secrets, by Angelo Corvitto

angelo-entrada
150€

You can spend several hours theorizing with Angelo on how to make the best ice-cream possible. As you find the answer to some questions, new queries arise, which you manage to work out and so on. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry.More info

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Play, the game of pastry

play-backgr
35€

Play is a good sample of the creative and reformist mentality of the young, professional group of teachers from that school in Barcelona.More info

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Sugarworks, by Paco Torreblanca

paco3-entrada
90€

This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With this ‘Collection of Sugar Pieces’, the master chef forges a new path in the conception of artistic pieces in pastry making. Torreblanca’s hands give sugar some magical and surprising shapes, between architecture and sculpture, transparency and opacity, lights and shadows.More info

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Paco Torreblanca

pacotorreblanca-entrada
110€

Paco Torreblanca’s pastry, thanks to this great master’s unmistakable style, has become an international, timeless reference. His masterpiece book is proof of that, originally published in 2003, and whose third edition we now present. Its international success and a constant request for it from different countries has led us to republish it once again.More info

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SIETE. seven masters of modern spanish pâstisserie

siete-entrada
105€

They are seven of Spain’s champions. But they are more than that. They are seven grand professionals who, in their careers, have not stopped evolving and who are the protagonists in Spanish patisserie. Seven personalities, seven different styles, seven waysMore info

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