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Home  >> Books

Books

Books Our extensive collection of culinary literature features renowned titles like "Bachour Buffets" by Antonio Bachour, "The Chocolatier's Kitchen" by Callebaut Chefs, "RADIX" by Paco Torreblanca, and "Mini" by Xavi Donnay. Covering a wide range of topics from pastry and chocolate to bread, ice cream, and sugar, these books and magazines are perfect for both professional chefs and passionate home cooks looking to elevate their culinary skills.

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CLEARANCEPastry in Europe 4
Pastry in Europe 4
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$69.95
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Evolution
Evolution
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$79.95
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Panes con Oficio / True Bread
Panes con Oficio / True Bread
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40 different recipes: 25 for bread and 15 for enriched dough. Mouthwatering photographs of finished products and step-by-step preparation.
$59.95
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CLEARANCETorten Artistik: Complete Manual to Cake Artistik with CD
Torten Artistik: Complete Manual to Cake Artistik with CD
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by Louise and Othmar Fassbind
English, German, French and Italian text
200 pages, hardcover
$79.95Sale! $59.95
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CLEARANCESchaustueck Artistik: Complete Manual to Showpiece Artistik with CD
Schaustueck Artistik: Complete Manual to Showpiece Artistik with CD
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by Louise and Othmar Fassbind
English, German, French and Italian text
200 pages, hardcover
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Obsession by Oriol Balaguer
Obsession by Oriol Balaguer
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$78.99
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CLEARANCEPetits gateaux, tartes et entremets au fil des saisons, by Stephane Glacier
Petits gateaux, tartes et entremets au fil des saisons, by Stephane Glacier
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Four in One, On the Boundaries of Chocolate
Four in One, On the Boundaries of Chocolate
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$139.95
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Signature by Johan Martin
Signature by Johan Martin
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$195.00
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CLEARANCESo Good, the Magazine of Haute Patisserie: # 18, July 2017
So Good, the Magazine of Haute Patisserie: # 18, July 2017
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Sweet Devotion by Daniel Alvarez
Sweet Devotion by Daniel Alvarez
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CLEARANCESo Good, the Magazine of Haute Patisserie: # 19, January 2018
So Good, the Magazine of Haute Patisserie: # 19, January 2018
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Ice Cream, Artisanal Ice Cream Recipe Book
Ice Cream, Artisanal Ice Cream Recipe Book
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$48.95
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So Good.. Recipes 2
So Good.. Recipes 2
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So Good, the Magazine of Haute Patisserie: # 20, July 2018
So Good, the Magazine of Haute Patisserie: # 20, July 2018
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So Good, the Magazine of Haute Patisserie: # 21, January 2019
So Good, the Magazine of Haute Patisserie: # 21, January 2019
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Callebaut White Chocolate Callets, 5.5 Lbs.
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L'outil Parfait Stainless Steel Chocolate Scraper, 7-7/8
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