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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

Yann Couvreur and Danilo Angé join the Books For Chefs catalog

August 16, 2020 |

Our professional online bookstore has incorporated in recent weeks a series of titles that address artisan pastry, the initiation of the trade, and the science behind certain culinary processes.
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Jordi Puigvert: “Evolution has meant a before and after in my professional career”

May 22, 2020 |

On the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.More info

The Pastry Alphabet, the DNA of pastry creativity

March 17, 2020 |

In this book, the chefs of Cacao Barry offer practical recipes to master the art of French pastry, enhance creativity, and exceed the limits of flavor.More info

Sweet Devotion by Daniel Álvarez reaches its second edition

February 19, 2020 |

This treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.More info

Radix, the journey to the essence of Paco Torreblanca’s pastry

December 9, 2019 |

The acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.More info

Opéra, Cédric Grolet’s new and ambitious book

December 5, 2019 |

The renowned chef addresses pastry and bakery made the moment it is ordered and before the customer’s eyes.More info

100 recipes by Le Cordon Bleu in the book, “The Pastry School”

November 29, 2019 |

In this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.More info

Modernist Bread arrives at Books for Chefs in Spanish and English

October 16, 2019 |

This collection, consisting of five volumes, presents a revolutionary way of understanding bread, combining practical and scientific knowledge with ideas that are at the forefront of research.More info

Immersed in toppings

February 28, 2019 |

With the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info

Mario Masiá reveals the potential of toppings in Más

February 21, 2019 |

The captain of the Spanish Team who were runner-ups of the 2016 Ice Cream World Cup debuts in the publishing world with a book that goes in search of the synergies of ice cream. Thus, Más is the gateway to the multiple possible combinations between ice cream and its complements. The date of the official launch is February 27.More info