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> Pastry Books

Pastry Books

Pastry books from Grupo Vilbo, written by critically acclaimed authors, about pastry, ice cream, chocolate, baked products, and so on. We have a complete food book collection as well, explained in detail here

obsession, by oriol balaguer


Oriol Balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art.More info

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Ideas and recipes between cuisine and pastry, by Jose Romero


Ideas by Jose Romero, the fusion between cuisine and patisserieMore info

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True bread. A professional guide to breads and enriched doughs


True bread. Come and join us into the very heart of dough.More info

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so good.. Recipes


So Good Recipes, your indispensable new kitchen tool. All the haute pâtisserie recipes published in the first eight volumes of so good.. magazine.More info

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Evolution. Techniques and ingredients for modern pastry, by Jordi Puigvert


Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.More info

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Paco Torreblanca 2


With this second book, the great master Paco Torreblanca steps into the world of gastronomy, whilst following the basic principles of pastry making. This work is full of new techniques and, above all, great ideas of extraordinary creative value, albeit their simple preparation.More info

Chocolate, by Ramon Morató


All about chocolate. 200 recipes, step-by-step photographs of the most important preparation techniques, 18 cakes and individual cakes, 24 bonbons .. More info

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The secrets of ice cream, ice cream without secrets, by Angelo Corvitto


You can spend several hours theorizing with Angelo on how to make the best ice-cream possible. As you find the answer to some questions, new queries arise, which you manage to work out and so on. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry.More info

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Play, the game of pastry


Play is a good sample of the creative and reformist mentality of the young, professional group of teachers from that school in Barcelona.More info

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Sugarworks, by Paco Torreblanca


This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. With this ‘Collection of Sugar Pieces’, the master chef forges a new path in the conception of artistic pieces in pastry making. Torreblanca’s hands give sugar some magical and surprising shapes, between architecture and sculpture, transparency and opacity, lights and shadows.More info

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