Professional Books

Showing 313-336 of 534 item(s)

Theory Guide book Ksenia Penkina. Learn how to make glaze

Theory Guide book Ksenia Penkina. Learn how to make glaze 2

Out-of-Stock

Pastry

Theory Guide - Ksenia Penkina

Otros

THEORYGUIDE

49.90€

Signature approach to achieve shiny Glaze and balanced Entremet (mousse cake).

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Pralinarium book by Andrey Dubovik. It is a handbook on praline design with augmented reality tutorials

Pralinarium book by Andrey Dubovik. It is a handbook on praline design with augmented reality tutorials 2

Out-of-Stock

Chocolate

Pralinarium - Andrey Dubovik

PRALINARIUM

149.00€

Unlock the secrets of exquisite praline design with Pralinarium, a comprehensive guide that covers everything from basic techniques to advanced chocolate artistry. Featuring detailed instructions, stunning designs, and unique filling recipes, this book also includes an Augmented Reality APP with video tutorials to elevate your chocolate creations.

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Between oneiric and real book by Fabrizio Fiorani

Between oneiric and real book by Fabrizio Fiorani 2

Professional Books

Between oneiric and real - Fabrizio Fiorani

Otros

ONIRICO

79.00€

Ingredients, aesthetics, intuition, creative method, memory, ideas and homage: 60 recipes to tell the world of Fabrizio Fiorani.

Pastry

Avanguardia - Fabrizio Fiorani

Otros

AVANGUARDIA

76.00€

Contemporary Italian pastry

Pastry

Tradition in evolution - Leonardo Di Carlo

Otros

TRADEVO

130.00€

The art and science in pastry by Leonardo Di Carlo

Revolution in Pastry book by Leonardo Di Carlo. Evoluzione in rivoluzione

Revolution in Pastry book by Leonardo Di Carlo. Evoluzione in rivoluzione 2

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Revolution in Pastry - Leonardo Di Carlo

Otros

REVO

140.00€

Leonardo Di Carlo has traced an innovative scientific and creative approach, questioning and rationalizing the operating method and thinking in the laboratory.

Pastry

JONCAKE - Gourmet Cheesecakes

Planeta

JONCAKE/ JONCAKE-EN

24.00€

The book and recipes of the great gourmet renovator of cheesecakes, at the height of the current fever.

Pastry

Pâtisserie – Arnaud Larher

Otros

ARNAUD

64.90€

Les recettes de base de la pâtisserie française pas à pas et les créations emblématiques d’Arnaud Larher

Une Anée de Pâtisseries livre de Charles et Ava, Books for Chefs

Une Anée de Pâtisseries livre de Charles et Ava, Books for Chefs 2

Pastry

Une Anée de Pâtisseries – Charles et Ava

Otros

ANEE

39.90€

52 recettes de pâtisserie par Charles et Ava. Le tout, accompagné de flashcodes menant aux vidéos détaillées pour mieux visualiser la recette. Crème pâtissière, chou, ganache, Chantilly, mais aussi financier au praliné...

Le Cordon Bleu Bakery School book: 80 step-by-step recipes explained by the chefs of the famous French culinary school

Le Cordon Bleu Bakery School book: 80 step-by-step recipes explained by the chefs of the famous French culinary school 2

Out-of-Stock

Bakery & Viennoiseries Books

Le Cordon Bleu Bakery School

Otros

CORDONBLEU/ CB-PAN

49.90€

Learn to bake your own bread with the acclaimed Le Cordon Bleu school

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Edible Wild Plants and Herbs book: A compendium of recipes and remedies, Books for Chefs

Edible Wild Plants and Herbs book: A compendium of recipes and remedies, Books for Chefs 2

Haute Cuisine

Edible Wild Plants and Herbs: A compendium of recipes and remedies

Alain Ducasse Edition

PLANTS

29.90€

All the plants and herbs in the book, ranging from dandelion and sorrel to sea beet and samphire, Edible Wild Plants and Herbs is both a cookbook and field guide to the identification and use of foodstuffs from the wild.

Ice Cream

Gelatology - Paolo Cappellini

Otros

GELATOLOGY

115.00€

Il libro Gelatology di Paolo Cappellini spiega tutto ciò che c’è da sapere sulla produzione del gelato artigianale. Disponibile in italiano, è composto da due volumi che trattano sia aspetti pratici che scientifici.

Single issues

Dulcypas 496 - Ebook Novedades

E-BOOK496

5.90€

Trends, innovations in machinery and ingredients and the most interesting books on the international scene.

Macarons book by Pierre Hermé. Best macarons book

Macarons book by Pierre Hermé. Best macarons book 2

Out-of-Stock

Pastry

Macarons - Pierre Hermé

Otros

MACPH

29.90€

Anyone interested in making macarons will find MACARONS by Pierre Hermé the best book in print!

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Fermentar. Fundamentos y técnicas de un arte milenario book by Lovferments, available at Books for Chefs

Fermentar. Fundamentos y técnicas de un arte milenario book by Lovferments, available at Books for Chefs 2

Out-of-Stock

Haute Cuisine

Fermentar - Fundamentos y técnicas de un arte milenario

Otros

FER

29.90€

This book offers a new theoretical framework, with its own classification system that covers all existing techniques. In addition, it resolves doubts and common mistakes and provides practical methods and 50 different recipes.

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Bakery & Viennoiseries Books

Panes, masas y postres clásicos - Matthew Jones

Otros

PANMAPO

35.00€

Classic breads, doughs and desserts - A bakery and pastry master class

Christophe Adam présente la pomme, la fraise, la framboise, la tomate et le citron. Livre Christophe Adam

Pastry

Christophe Adam présente la pomme, la fraise, la framboise, la tomate et le citron

Otros

POMME

39.00€

Découvrez ou redécouvrez les histoires de goûts de Christophe Adam avec la pomme, la fraise, la framboise, la tomate et le citron à travers 225 recettes colorées, créatives et savoureuses.

L'Extraordinaire Noël des pâtissiers livre de Christophe Felder & Camille Lesecq

L'Extraordinaire Noël des pâtissiers livre de Christophe Felder & Camille Lesecq 2

Pastry

L'Extraordinaire Noël des pâtissiers - Christophe Felder & Camille Lesecq

Otros

NOEL

39.00€

Toute l’atmosphère de Noël déploie ses saveurs dans cet ouvrage enchanté, avec 90 recettes soupoudrées de la magie des pâtissiers, Christophe Felder et Camille Lesecq ⛄🎄✨

Boulangerie, Pâtisserie, Bastarderie - Un livre de recettes par The French Bastards

Boulangerie, Pâtisserie, Bastarderie - Un livre de recettes par The French Bastards 2

Bakery & Viennoiseries Books

Boulangerie, Pâtisserie, Bastarderie - The French Bastards

Otros

BOPABA

39.00€

Livre GIVRÉ. L'art de la pâtisserie glacée en 60 recettes – Emmanuel Ryon

Ice Cream

GIVRÉ. L'art de la pâtisserie glacée en 60 recettes – Emmanuel Ryon

Otros

GIVRE

43.90€

Crèmes glacées et sorbets, gâteaux de voyage, fruits givrés, esquimaux, granités, yaourts, desserts glacés, mais aussi macarons et boissons par Emmanuel Ryon

Bakery & Viennoiseries Books

Bread. Art. Works - Ireks

Otros

IREKS

69.90€

When bread becomes art

Pastry

Ballymaloe Desserts - JR Ryall

Otros

BALLY

47.45€

A baking book - attainable, reliable, and inspirational 130 recipes for the home baker for cakes, cookies, pastries, puddings, and other sensational sweets, from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland, is heralded as the birthplace of modern Irish cuisine.

Bao book by Erchen Chang, Shing Tat Chung and Wai Ting Chung

Bao book by Erchen Chang, Shing Tat Chung and Wai Ting Chung 2

Out-of-Stock

Haute Cuisine

Bao

Phaidon

BAO

34.95€

The first cookbook from London’s cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and more. By: Erchen Chang, Shing Tat Chung and Wai Ting Chung

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Haute Cuisine

Core - Clare Smyth

Phaidon

CORE

52.25€

Clare Smyth's food is of superlative elegance and redefines modern British cuisine.

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Remember 28ºC - Jose Romero

Offbeat - Andrey Dubovik

Dulcypas

Arte Heladero

Saber y Sabor

Dulcypas

Arte Heladero

Saber y Sabor

Professional Books

Theory Guide - Ksenia Penkina

Pralinarium - Andrey Dubovik

Between oneiric and real - Fabrizio Fiorani

Avanguardia - Fabrizio Fiorani

Tradition in evolution - Leonardo Di Carlo

Revolution in Pastry - Leonardo Di Carlo

JONCAKE - Gourmet Cheesecakes

Pâtisserie – Arnaud Larher

Une Anée de Pâtisseries – Charles et Ava

Le Cordon Bleu Bakery School

Edible Wild Plants and Herbs: A compendium of recipes and remedies

Gelatology - Paolo Cappellini

Dulcypas 496 - Ebook Novedades

Macarons - Pierre Hermé

Fermentar - Fundamentos y técnicas de un arte milenario

Panes, masas y postres clásicos - Matthew Jones

Christophe Adam présente la pomme, la fraise, la framboise, la tomate et le citron

L'Extraordinaire Noël des pâtissiers - Christophe Felder & Camille Lesecq

Boulangerie, Pâtisserie, Bastarderie - The French Bastards

GIVRÉ. L'art de la pâtisserie glacée en 60 recettes – Emmanuel Ryon

Bread. Art. Works - Ireks

Ballymaloe Desserts - JR Ryall

Bao

Core - Clare Smyth