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So cool..magazine is born, the new international avant-garde ice cream magazine
November 23, 2023 | Luis Concepción
On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler
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Review of the book, Disfrutar Vol. 2, with dishes created between 2018 and 2020
November 21, 2023 | Ana Rodríguez
This ambitious book, which incorporates a QR code as a novelty, is now available at Books For Chefs.More info
Remember 28ºC by Jose Romero. For a rich, regular and comprehensible panettone / Review
October 4, 2023 | Jaume Cot
The most anticipated book of the moment will allow all fans of this dough to understand the particularities of its production and the keys to achieving regularity in an artisan production system like never before. More info
More than 100 dessert recipes from Ballymaloe, the birthplace of modern Irish cuisine / Review
September 21, 2023 | Ana Rodríguez
The book, available at Books For Chefs, is divided into different sections, from fruits to cakes.
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Seven chocolate books from which to acquire techniques and improve recipes
September 14, 2023 | Ana Rodríguez
In Books For Chefs, you will find a careful selection of titles to expand your knowledge on the subject.More info
The didactic and small manuals of pastry, bread and pastries by Marabout / Review
August 14, 2023 | Ana Rodríguez
Written by Rodolphe Landemaine and Mélanie Dupuis, they are now available in French at Books for Chefs. More info
10 + 1 reasons not to miss out on so good.. #30
July 17, 2023 | sogoodmag
In this issue, there are articles as interesting as cakes created by artificial intelligence, cocktails that are eaten and desserts that are drunk, edible water, and much more.More info
100 French Pastry Classics by Carl Marletti / Review
July 13, 2023 | Ana Rodríguez
In this book, the chef show how to make everything from Paris-Brest to pastry creams, meringues, tiramisu cakes, and financiers.More info
Pains and brioches from around the world selected by Karima El Makhloufi / Review
July 7, 2023 | Ana Rodríguez
Available in French at Books For Chefs, it contains more than 60 recipes and numerous tips.More info
Damien Wager explores the potential of cocoa powder in Cocoa | Review
June 16, 2023 | Ana Rodríguez
Available in English at Books For Chefs, it is the most mature book by this chef, one of the benchmarks for pastry in the United Kingdom.More info
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