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grupoVilbo

Find out about our new releases, the latest books and magazines of the group: sogood.. magazine, Dulcypas, Arte Heladero, Saber y Sabor

Spyros Pediaditakis launches his first notebook about restaurant pastry

November 26, 2021 |

Available at Books For Chefs in English, this book is full of knowledge and techniques to offer the best experience to guests.More info

Thomas Teffri-Chambelland presents an ambitious sourdough bakery treatise

November 18, 2021 |

The new and essential book by the director of l’Ecole Internationale de Boulangerie is available at Books For Chefs.More info

Time for Break! at L’Atelier

November 15, 2021 |

The book’s presentation, organized by Eric Ortuño and Grupo Editorial Vilbo-Books for Chefs, vindicated the potential of a specialty in full evolution.More info

Pierre Hermé’s gourmet recipes for every moment of the day in his new book

November 9, 2021 |

In this new book, available at Books For Chefs, the chef gathers 66 previously unpublished recipes for breakfast, snacks, lunch, afternoon tea, and dinner.More info

‘The Italian Bakery’, the cookbook to master the art of Italian patisserie

November 8, 2021 |

This volume, available at Books For Chefs, is the first dolci-centric book included in the popular The Silver Spoon series.More info

Break! The definite tea pastry and biscuit book by Eric Ortuño

October 26, 2021 |

The renowned pastry chef Eric Ortuño publishes Break!, a book that opens the channel to tea pastry to show and demonstrate its full potential. A heterogeneous journey through the crunchy product par excellence through both traditional and contemporary proposals as well as from all over the world.More info

Adapt, a vegan and “free” pastry book by Richard Hawke

October 18, 2021 |

The first professional pastry book by Richard Hawke arrives at Books For Chefs in a bilingual version (English and French).More info

Disfrutar’s technical talent is the protagonist of its first great compilation book

October 1, 2021 |

Oriol Castro, Eduad Xatruch, and Mateu Casañas bring together all the creations and techniques developed in the 2014-2017 period of their avant-garde restaurantMore info

‘Reasoned Gourmandise’ by Frédéric Bau, now available in English and Spanish

September 23, 2021 |

The book, which is having great sales success, can be found at our online store, Books For Chefs.More info

Files, by Ramon Morató. Everything you can ask for in a book.

July 7, 2021 |

The Catalan chef unveils the folders of his best recent projects into a great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.More info