so good.. magazine – The magazine of the haute pâtisserie

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

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

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

In this new book, available at Books For Chefs, the chef gathers 66 previously unpublished recipes for breakfast, snacks, lunch, afternoon tea, and dinner.More info

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

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

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

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

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

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