Three books to open your mind and see pastry in a new light

There are many reasons why a pastry chef might buy a professional book: from improving techniques to expanding knowledge, increasing creativity, or specializing in a particular area.

Reading and continuing education are fundamental for professional growth. But to evolve, you have to break clichés and be willing to change the way you understand the craft. And to achieve this, we recommend three books—Files, Prisma, and Bachour Buffets—that have made a mark on the industry since their release and are written by globally influential chefs who help change styles, formats, and ways of working.

These three books not only encourage you to create your own style, but also seek to inspire and educate through advanced techniques, creativity, conceptual vision, and practical application.

For all these reasons, if you don’t already own them, it’s worth adding them to your specialized library. Take advantage of Books For Chefs’ Black Friday campaign and get these books at a 30% discount from November 28th to December 1st!

Files offers a 360º view of chocolate and pastry making

Ramon Morató, global creative director of Cacao Barry, presents in his second book, Files (winner of the 2022 Laus Bronze Award for editorial design), a carefully curated collection of the most outstanding projects he worked on between 2015 and 2021.

The bilingual (Spanish-English) book, published by Books For Chefs, gathers 15 diverse projects that address different areas of contemporary pastry. Among them, it explores the five essential flavors applied to the bonbon format, how new social trends influence the creation of innovative recipes, and how the emergence of trends such as the slow movement, personalization, and a nutritional focus influence and will continue to influence the work of the pastry chef.

In short, this volume combines research, original recipe developments, analyses of the present and future of the sector, comparisons, and many other inspiring contributions.

Ideal for:

• Professional pastry chefs who want to innovate and understand pastry from a more technical and conceptual point of view.
•  Pastry students looking for a comprehensive resource to learn not only recipes, but also critical thinking and scientific knowledge.
• Entrepreneurs or creative chefs who want to develop new product lines.

 What will you learn?

Scientific knowledge, practical applications, and a deep understanding of pastry and chocolate making, from the perspectives of science, nutrition, anthropology, design, and consumer habits.

What do you think of Files?

“Ramon didn’t want just a cookbook; he wanted to go further, to explain the more emotional aspect behind each recipe, to document why they’re made one way or another, whether it’s the result of an experience, a trip, or what creative path led him to the final result.” Gerard Calm, CEO of Zoo Studio, responsible for the editorial design of Files

“This isn’t a monograph, but rather the sum of several different projects. It’s organized into folders—those working folders I use every time I start a new project an d close when I finish it, so I can keep dreaming and imagining the next one.” Ramon Morató, the author

Discover Files

Frank Haasnoot’s Prisma ignites creativity

Prisma perfectly reflects the unique style that has made Dutchman Frank Haasnoot a global icon. In fact, it has become essential for all professionals who admire his artistic vision, innovative approach, and stunning decorations.

Color is the true guiding thread of this book, published by Books For Chefs and available in Spanish and English. Shades such as white, yellow, red, green, violet, and black bring to life nearly 50 exclusive creations, some widely recognized and others never before seen. All maintain Haasnoot’s distinctive style: impeccable aesthetics, precise techniques, and flawless execution.

Ideal for:

• Pastry chefs and students seeking inspiration and advanced methodologies.
• Creative chefs who don’t want to limit themselves to classic recipes but innovate with shapes, colors, and techniques.
• Professionals who want to expand their reference library with a frequently consulted book.

What will you learn?

New techniques, compositions, and flavors; ideas for designing desserts with a personal touch; an open, experimental, and fun perspective on pastry; as well as resources and tips from a chef with a unique style.

What do you think of Prisma?

“Do not let it simply be and idea book to copy creations but rather inspire you to deepen your own creativity. Always be improving yourself and acquiring techniques as that is what real craftsmen know to do to distinguish themselves from the rest.” Jeroen Goossens, pastry chef

“A big thank you to Frank for sharing his experiences and knowledge and reaching across borders, which does so much good for our profession. I sincerely believe this book offers a great and beautiful invitation to travel for those professionals who want to discover and to learn. Stéphane Leroux, MOF chocolatier

Discover Prisma

Bachour Buffets by Antonio Bachour inspires you to open your own business

Bachour Buffets is Antonio Bachour‘s most personal and ambitious book. In its pages and for the first time, he gathers the pastries he creates daily, the ones that have made him famous worldwide, and that he shares in his courses around the world, but with new recipes. All of this is presented through five themed buffets (croissant and brioche, entremets and petit gâteaux, fruits and vegetables, chocolate, and petit fours) that reflect his style, technique, and creative vision.

The bilingual (Spanish-English) book, published by Books For Chefs, features images, cross-sections, step-by-step processes, professional techniques, and recipes for 74 previously unpublished creations in its more than 500 pages. “The idea is that with this book, someone anywhere in the world can open a pastry business. This isn’t a book for me to show off, but rather to work with and generate income,” he explains

Ideal for:

• Pastry chefs who want to expand their repertoire and offer varied buffets.
• Entrepreneurs planning to open a pastry shop, as it presents simple recipes designed for mass production.
• Professionals seeking a long-term reference resource: not only for recipes, but also for learning style, creativity, and technique.

What will you learn?

Combine technique, creativity, and presentation to create high-level pastry buffets, recipes that can be replicated on a large scale, and Bachour’s signature style.

What do you tkink of Bachour Buffets?

“Worthwhile to know this great work to get to know its author and enjoy a concept of
pastry that spreads enthusiasm and has no other ambition than to please everyone. Nothing but that”. Alberto Ruiz, publication director of Bachour Buffets

“After more than five years traveling the world with Antonio, the results of our work just keep getting better. His immediate creative ability continues to amaze me; he’s incredibly quick at creating something from scratch and making it look amazing. And this is evident in this book.” José Manuel Samper, assistant to Antonio Bachour in his courses and events

Discover Bachour Buffets