Haute Cuisine

Discover the best gastronomic books and recipes on rice and pasta, desserts and petit fours, meat recipes, fish recipes, snacks and tapas, vegetables and legumes.

Showing 1-123 of 123 item(s)

The Noma Guide to Building Flavour Book

The Noma Guide to Building Flavour Book 2

Haute Cuisine

The Noma Guide to Building Flavour - René Redzepi

René Redzepi and the Noma Test Kitchen offer more than 150 recipes for infused oils, vinaigrettes, fudges, spice blends, rubs, sauces, and other flavour-boosting condiments designed to help both professional chefs and home cooks elevate every aspect of their cooking.

Book No sé. Y otras certezas by Andoni Luis Aduriz

Haute Cuisine

No sé. Y otras certezas - Andoni Luis Aduriz

Gastronomic reflections from one of the most intellectual and creative chefs, Andoni Luis Aduriz.

Book La Neurogastronomía by Miguel Sánchez Romera

Haute Cuisine

La Neurogastronomía - Miguel Sánchez Romera

A neurogastronomy book exploring how the brain, memory, and emotions influence taste, flavor perception, and the full gastronomic experience.

Book Oteque by Alberto Landgraf

Book Oteque by Alberto Landgraf 2

Haute Cuisine

Oteque - Alberto Landgraf

Chef Alberto Landgraf’s debut cookbook on modern Brazilian cuisine at Michelin-starred Oteque, featuring innovative recipes, sustainability, and one of Latin America’s best restaurants.

L’Auberge de l’Ill Book by Marc Haeberlin

L’Auberge de l’Ill Book by Marc Haeberlin 2

Haute Cuisine

L’Auberge de l’Ill - Marc Haeberlin

Grub Street Publishing

PRE-ORDER | SHIPMENTS STARTING FROM MAY L’Auberge de l’Ill by Marc Haeberlin – 65 refined recipes from the iconic three-Michelin-starred restaurant in Alsace

Book Leche, Fermento y Vida by Clara Diez

Book Leche, Fermento y Vida by Clara Diez 2

Books for Foodies

Leche, fermento y vida - Clara Diez

An inspiring exploration of artisanal cheese, fermentation, and rural gastronomy, blending tradition, sustainability, and personal transformation.

Libro Fermentos de Basque Culinary Center

Libro Fermentos de Basque Culinary Center 2

Haute Cuisine

Fermentos - Basque Culinary Center

Definitive reference book on fermentation techniques, exploring the science behind bacteria, yeasts, and enzymes while covering traditional methods and cutting-edge culinary trends. Developed with the Basque Culinary Center, it offers practical tools and expert insights for chefs and professionals seeking innovation, sustainability, and creativity through...

Book Beyond Chocolate by Diego Prado and Esther Merino

Book Beyond Chocolate by Diego Prado and Esther Merino 2

Chocolate

Beyond Chocolate - Diego Prado, Esther Merino For Altınmarka

Books for Chefs

BEYONDCHOCOLATE

Driven by Altınmarka's vision and expertise, the book explores cacao not only as chocolate, but as a complete ingredient capable of shaping savory dishes, desserts, and beverages alike.

The Fermentation Kitchen Book by Sam Cooper

The Fermentation Kitchen Book by Sam Cooper 2

Out-of-Stock

Haute Cuisine

The Fermentation Kitchen - Sam Cooper

From kimchi to miso, kombucha to ginger beer, The Fermentation Kitchen introduces you to the alchemy of fermentation – taking simple ingredients and transforming them in both form and flavor.

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Book The Science of Fermentation by Robin Sherriff

Out-of-Stock

Haute Cuisine

The Science of Fermentation - Robin Sherriff

Explore The Science of Fermentation, a definitive guide to fermented foods, microbiology and flavor, with recipes and techniques for chefs and food professionals.

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Paris-Tokyo Book by Christian Bau

Paris-Tokyo Book by Christian Bau 2

Haute Cuisine

Paris Tokyo - Christian Bau

Paris-Tokyo by Christian Bau presents over 60 dishes and 12 signature creations, celebrating 20 years of three Michelin stars at Victor’s Fine Dining by Christian Bau. This luxury fine dining cookbook captures the full scope of one of the most influential three-star Michelin cuisines in the world.

Zilte Book by Viki Geunes

Zilte Book by Viki Geunes 2

Haute Cuisine

Zilte - Viki Geunes

A unique book by a three-Michelin-star Belgian chef. A sensory journey beyond recipes, featuring 30 signature dishes, art, discipline and culinary excellence.

Book The Guide to Chinese Cooking by Handa Cheng

Book The Guide to Chinese Cooking by Handa Cheng 2

Haute Cuisine

The Guide to Chinese Cooking - Handa Cheng

CHINAESP/ CHINAING

Discover authentic Chinese cuisine with traditional recipes and essential techniques from Shandong, Sichuan, Guangdong, and Jiangnan. Master step-by-step how to make tofu, dumplings, noodles, and classic dishes.

The Art of Fermentation Book by Sandor Ellix Katz

The Art of Fermentation Book by Sandor Ellix Katz 2

Haute Cuisine

The Art of Fermentation - Sandor Ellix Katz

The Art of Fermentation by Sandor Katz is the definitive guide to home fermentation, covering kimchi, kombucha, miso, sourdough, alcohol, and preserved foods. An award-winning classic exploring fermentation techniques, safety, and food culture for cooks and chefs alike.

The Noma Guide to Fermentation Book by René Redzepi

The Noma Guide to Fermentation Book by René Redzepi 2

Haute Cuisine

The Noma Guide to Fermentation - René Redzepi

NOMAFERM / NOMAFERM-EN

Discover the fermentation techniques behind Noma with René Redzepi and David Zilber. A definitive guide to koji, miso, garum, kombucha, and modern fermentation.

Book Fermentación Casera by Beatriz Cayetana Martínez

Book Fermentación Casera by Beatriz Cayetana Martínez 2

Books for Foodies

Fermentación Casera - Beatriz Cayetana Martínez

A practical guide to fermentation with step-by-step recipes for vegetables, kombucha, kefir, sourdough, tempeh, and more. Learn how to boost flavor, health, and creativity in your everyday cooking using simple home techniques.

Book Gastrophysics: The New Science of Eating by Charles Spence

Book Gastrophysics: The New Science of Eating by Charles Spence 2

Out-of-Stock

Haute Cuisine

Gastrophysics - Charles Spence

Discover Gastrophysics by Charles Spence, a groundbreaking book in sensory science that transforms your dining experience. Learn how your senses and “off-the-plate” details influence what we eat and drink.

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Book Disfrutar Vol.3 by Oriol Castro, Eduard Xatruch and Mateu Casañas

Book Disfrutar Vol.3 by Oriol Castro, Eduard Xatruch and Mateu Casañas 2

Haute Cuisine

Disfrutar Vol.3 - Oriol Castro, Eduard Xatruch and Mateu Casañas

DISF3-ES / DISF3-EN

Disfrutar Vol. 3 celebrates a decade of culinary innovation and three Michelin Stars, revealing the creative methods, signature recipes, and techniques of Castro, Xatruch, and Casañas — the visionary chefs behind one of the world’s most groundbreaking restaurants.

Disfrutar Vol.2 book by Oriol Castro, Eduard Xatruch y Mateu Casañas

Disfrutar Vol.2 book by Oriol Castro, Eduard Xatruch y Mateu Casañas 2

-10%

Out-of-Stock

Haute Cuisine

Disfrutar Vol.2 - Oriol Castro, Eduard Xatruch y Mateu Casañas

DISF2-EN / DISF2-ES

202.50€ 225.00€

The second book of Disfrutar, by Oriol Castro, Eduard Xatruch and Mateu Casañas.

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Essence Book by Jesús Escalera

Essence Book by Jesús Escalera 2

Ice Cream

Essence - Jesús Escalera

Books for Chefs

Essence by Jesús Escalera. The importance of aromas in the creation of new ice creams and desserts. A different manual full of practical keys that will allow the professionals of ice cream, pastry and sweet cuisine in general to create successful and surprising taste combinations.

Book Ideas and Recipes Between Cuisine and Pastry by Jose Romero

Book Ideas and Recipes Between Cuisine and Pastry by Jose Romero 2

-60%

Haute Cuisine

Ideas and recipes between cuisine and pastry

Books for Chefs

10.00€ 25.00€

In this groundbreaking book, chef Jose Romero blends cuisine and pastry through creative recipes inspired by Mediterranean and Latin American flavors. A must-have for professionals in gastronomy, savory pastry, catering, and modern culinary arts.

Book Arroz. Técnica y Esencia by Luis Arrufat

Book Arroz. Técnica y Esencia by Luis Arrufat 2

Haute Cuisine

Arroz. Técnica y Esencia - Luis Arrufat

Rice. Technique and Essence by Luis Arrufat is a comprehensive guide that unites science, culture, and creativity to master the art of rice. With 30 recipes, in-depth technical insights, and the expertise of one of Spain’s leading chefs, it’s the ultimate resource for professionals and rice enthusiasts alike.

Modernist Cuisine at Home Book opens up a new world of culinary possibilities for passionate and curious home cooks.

Modernist Cuisine at Home Book opens up a new world of culinary possibilities for passionate and curious home cooks. 2

Books for Foodies

Modernist Cuisine at Home

Modernist Cuisine at Home opens up a new world of culinary possibilities for passionate and curious home cooks. Delivery deadline: 5 weeks

Modernist cuisine book: The art and science of cooking

Modernist cuisine book: The art and science of cooking 2

Out-of-Stock

Books for Foodies

Modernist Cuisine

Modernist cuisine: The art and science of cooking Delivery deadline: 6 weeks

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Belgian Chocolate & Beer Book by Michel Eyckerman

Belgian Chocolate & Beer Book by Michel Eyckerman 2

Chocolate

Belgian Chocolate & Beer - Michel Eyckerman

Explore Belgium’s Chocolate and Beer, a unique cookbook with 52 gourmet recipes blending Belgian chocolate and craft beer. Discover bold pairings, stunning photography, and endless culinary inspiration.

Book Esto Es Ciencia & Cocina by Heinz Wuth

Book Esto Es Ciencia & Cocina by Heinz Wuth 2

Haute Cuisine

Esto es ciencia & cocina - Heinz Wuth

2nd Edition This is Science and Cooking® by Heinz Wuth uncovers the science behind every cooking technique and flavor, with 220 pages of insights, visuals, and experiments that will change how you cook.

Professional Cooking Book by Wayne Gisslen

Professional Cooking Book by Wayne Gisslen 2

Out-of-Stock

Haute Cuisine

Professional Cooking - 10th Edition

Professional Cooking – 10th Edition with eBook Access Code offers updated culinary techniques, recipes, and fundamentals for students and instructors, combining timeless skills with modern digital tools.

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The VEGAN PANTRY Book: Your First Step into Everyday Plant-Based Cooking by Sung Siwoo.

The VEGAN PANTRY Book: Your First Step into Everyday Plant-Based Cooking by Sung Siwoo. 2

Haute Cuisine

The Vegan Pantry - Sung Siwoo

The Vegan Pantry is the first cookbook by Chef Sung Siwoo of LÉGUME, the renowned vegan restaurant known for its gourmet plant-based cuisine. Explore easy, flavorful recipes made with 100% natural ingredients—perfect for home cooks seeking a sustainable lifestyle.

Book How to Cook the Finest Things in the Sea by Ari Kolender

Book How to Cook the Finest Things in the Sea by Ari Kolender 2

Haute Cuisine

How to Cook the Finest Things in the Sea

This cookbook features 100 sustainable seafood recipes and foolproof techniques to master grilling, baking, broiling, poaching and more—perfect for all skill levels.

Book Burnt Ends by Dave Pynt

Book Burnt Ends by Dave Pynt 2

Haute Cuisine

Burnt Ends - Dave Pynt

The first 25 copies will be signed Chef Dave Pynt reveals 368 pages of Burnt Ends’ signature live-fire cooking, featuring 76 bold recipes, expert smoking and grilling techniques, plus stunning visuals.

BiBi The Cookbook - Sharma

BiBi The Cookbook - Sharma 2

Haute Cuisine

BiBi The Cookbook - Chet Sharma

Discover BiBi: The Cookbook by acclaimed chef Chet Sharma—an innovative journey through modern Indian cuisine with 60 refined recipes and personal stories from the celebrated London restaurant. A must-have Indian cookbook blending tradition, creativity, and culinary mastery.

authentic tacos book. Sunny Days, taco nights by Enrique Olvera

authentic tacos book. Sunny Days, taco nights by Enrique Olvera 2

Haute Cuisine

Sunny Days, Taco Nights - Enrique Olvera

TACO-ES/ TACO-EN

An insider’s guide to authentic tacos, 100 recipes for home cooks from acclaimed Mexican chef Enrique Olvera

Book The Townhouse Kitchen: The Supper Club

Book The Townhouse Kitchen: The Supper Club 2

Haute Cuisine

The Townhouse Kitchen: The Supper Club

A modern cookbook inspired by the iconic Townhouse Kitchen supper clubs, featuring creative recipes using everyday ingredients. Perfect for food lovers seeking seasonal, sustainable, and beautifully photographed Mountain-and-Sea cuisine.

The Townhouse Kitchen: The Daily Brunch Book by Emanuel and Patricia Sousa

The Townhouse Kitchen: The Daily Brunch Book by Emanuel and Patricia Sousa 2

Professional Books

The Townhouse Kitchen: The Daily Brunch

In The Townhouse Kitchen, Emanuel and Patricia Sousa offer a series of recipes, tips and personal insight aimed at helping their readers create delicious recipes, prepared with love, care, and an eye for beauty.

Rosetta Book by Elena Reygadas

Rosetta Book by Elena Reygadas 2

Out-of-Stock

Haute Cuisine

Rosetta - Elena Reygadas

Rosetta by chef Elena Reygadas showcases the soul of modern Mexican cuisine through seasonal, sustainable recipes and thoughtful reflections. This acclaimed cookbook from one of Latin America's best chefs brings the vibrant spirit of Mexico City’s iconic Rosetta restaurant to your kitchen.

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Book Aura & Anima by Alexander Herrmann and Tobias Bätz

Book Aura & Anima by Alexander Herrmann and Tobias Bätz 2

Haute Cuisine

Aura & Anima - Alexander Herrmann and Tobias Bätz

The first joint book by Michelin-starred chefs Alexander Herrmann and Tobias Bätz.

Book Bau.Steine by Christian Bau

Book Bau.Steine by Christian Bau 2

Haute Cuisine

Bau.Steine - Christian Bau

Culinary masterful menus and courses. 7 menus and 56 magnificent courses create a vibrant picture of Bau's cuisine, which is unmistakably and influenced by French cuisine with influences from the Japanese high cuisine.

Book JAN Laboratory of Love by Jan Hartwig

Book JAN Laboratory of Love by Jan Hartwig 2

Haute Cuisine

JAN Laboratory of Love - Jan Hartwig

Discover the award-winning cuisine of Jan Hartwig, one of Germany’s top chefs. This exclusive cookbook brings his three-star creations to your kitchen, featuring haute cuisine recipes like quail breast soufflée and jellied smoked eel. A must-have for gourmets, with stunning photography and expert insights.

Book Eleven Madison Park: The Plant-Based Chapter by Daniel Humm

Book Eleven Madison Park: The Plant-Based Chapter by Daniel Humm 2

Out-of-Stock

Haute Cuisine

Eleven Madison Park: The Plant-Based Chapter

A brand-new set of books capturing the transformation of Eleven Madison Park into the first plant-based restaurant ever to earn three Michelin stars.

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Book Scook: The Complete Cookery Guide - Anne Sophie Pic

Book Scook: The Complete Cookery Guide - Anne Sophie Pic 2

Haute Cuisine

Scook: The Complete Cookery Guide - Anne Sophie Pic

SCOOK/ SCOOK-ES

A sumptuous collection of over 100 recipes allowing us to discover the wonders of extraordinary French cooking in the comfort of our own homes.

Book ADN Volume 1 by Alain Ducasse, Jean-philippe Blondet, Amaury Bouhours

Book ADN Volume 1 by Alain Ducasse, Jean-philippe Blondet, Amaury Bouhours 2

Out-of-Stock

Professional Books

ADN Volume 1: Alain Ducasse, Jean-philippe Blondet, Amaury Bouhours

The 135 recipes they share in this book bear witness, at the heart of their culinary practice, to a consummate art of relief and contrast, of acid, bitter or saline notes, and of traces that leave a deep impression on both the body and the spirit.

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Book The Professional Chef by The Culinary Institute of America

Haute Cuisine

The Professional Chef - The Culinary Institute of America

This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.

Libro La Enciclopedia de los Sabores

Libro La Enciclopedia de los Sabores 2

Books for Foodies

La Enciclopedia de los Sabores - Niki Segnit

In this lively and exceptionally enjoyable book, career flavor scientist Niki Segnit uncovers the essential flavors of food, and organizes them into 160 basic ingredients.

La Enciclopedia de los Sabores. Vol. 2 book by Niki Segnit

La Enciclopedia de los Sabores. Vol. 2 book by Niki Segnit 2

Books for Foodies

The Flavor Thesaurus - Niki Segnit

SABORES2/SABORES2-ENG

La Enciclopedia de los Sabores. Vol. 2 by Niki Segnit is a continuation of her acclaimed work on flavor pairings, focusing primarily on plant-based ingredients. This volume delves into over 800 flavor combinations using 92 essential ingredients, including chickpea, fennel, pomegranate, kale, and many more.

Slow Food, Fast Cars Book by Massimo Bottura and Lara Gilmore

Slow Food, Fast Cars Book by Massimo Bottura and Lara Gilmore 2

Haute Cuisine

Slow Food, Fast Cars - Massimo Bottura

SLOW-EN*E3/SLOW-ES*E2

Welcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house in the Italian countryside

Book ALMA. Fresa y Pimienta by Eva Espallargas

Books for Foodies

ALMA. Fresa y Pimienta - Eva Espallargas

Fusion of flavors that produces an explosion of sensations so spectacular and so simple.

Book COCINOLOGIA - La ciencia de cocinar

Book COCINOLOGIA - La ciencia de cocinar 2

Haute Cuisine

COCINOLOGIA - La ciencia de cocinar

COCINOLOGIA-FD/A3

The main cooking techniques, tricks and preparations explained thanks to science

Book Cereals by Manon Fleury

Book Cereals by Manon Fleury 2

Professional Books

Cereales - Manon Fleury

Manon Fleury's choices reflect her commitment to virtuous practices as well as her drive for excellence. In this book, she masterfully sublimates cereals and places this essential food at the centre of the plate.

Book Crudo by Charlie Trotter, Roxanne Klein

Haute Cuisine

Crudo - Charlie Trotter, Roxanne Klein

BUFFET & AMBIGU

100 raw, plant-based recipes by chefs Charlie Trotter and Roxanne Klein, pioneers of gourmet raw cuisine. Discover refined techniques like dehydration, emulsification, and precision cutting to preserve flavor, texture, and nutrients.

Book Oak The flavours by Marcelo Ballardin

Book Oak The flavours by Marcelo Ballardin 2

Out-of-Stock

Haute Cuisine

Oak The flavours - Marcelo Ballardin

Marcelo Ballardin won a Michelin star with his restaurant Oak in Ghent (Belgium). In this book, he talks about food, cooking and love in every sense of the word, as he bares his recipes and his soul.

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elBulli 2005-2011 - Ferran Adrià

elBulli 2005-2011 - Ferran Adrià 2

Haute Cuisine

elBulli 2005-2011 - Ferran Adrià

elBulli 2005-2011 is the last instalment of a unique project, the elBulli General Catalogue. At nearly 2.700 pages and more than 750 recipes, this project contains the definitive catalogue of the 1,846 dishes created from 1983 until elBulli’s closure on July 30, 2011, along with an analysis of the creations produced each culinary season. Delivery...

Sustain book by Jo Barrett. Groundbreaking Recipes And Skills That Could Save The Planet

Sustain book by Jo Barrett. Groundbreaking Recipes And Skills That Could Save The Planet 2

Haute Cuisine

Sustain - Jo Barrett

Sustain: Groundbreaking Recipes And Skills That Could Save The Planet is an inspiring cookbook and beautifully designed manual of ideas to consider, practices to adopt and techniques to learn for a more sustainable kitchen.

Bocuse Cookery Institute: The definitive step-by-step guide to culinary excellence. Bocuse book

Bocuse Cookery Institute: The definitive step-by-step guide to culinary excellence. Bocuse book 2

Haute Cuisine

Bocuse Cookery Institute

Bocuse Cookery Institute: The definitive step-by-step guide to culinary excellence

Spain: The Cookbook by Simone and Inés Ortega

Spain: The Cookbook by Simone and Inés Ortega 2

Haute Cuisine

Spain: The Cookbook

The bestselling book on traditional and authentic Spanish home cooking, with 1,080 easy-to-follow recipes

Imprégnation book by Anne-Sophie Pic

Imprégnation book by Anne-Sophie Pic 2

Haute Cuisine

Imprégnation - Anne-Sophie Pic

"Impregnation is a contemporary alchemy, and the culinary arts make it possible" - Anne Sophie Pic

Le Livre Blanc d'Anne Sophie Pic book

Le Livre Blanc d'Anne Sophie Pic book 2

Haute Cuisine

Le Livre Blanc - Anne Sophie Pic

Le Livre Blanc is a cookbook that reinvents cuisine. The book includes 50 recipes that, like those of another culinary inventor, Heston Blumenthal, both inspire and amaze.

Book El Poder de la Nutrición Saludable by SHA Wellness Clinic

Book El Poder de la Nutrición Saludable by SHA Wellness Clinic 2

Books for Foodies

The Power Of Healthy Nutrition - SHA Wellness Clinic

A practical book that reflects the true essence of SHA Wellness Clinic’s cuisine: the most fascinating laboratory of healthy haute cuisine.

Grand cours de cuisine book by Ferrandi

Grand cours de cuisine book by Ferrandi 2

Haute Cuisine

Grand cours de cuisine - Ferrandi Paris

FERRANDI-CUISINE

This book contains 143 recipes, illustrated by more than 1,500 photos. Our ambition is to give the passionate cook, keen food-lover or youngster at the start of their career more than just recipes.

Core book by Clare Smyth

Core book by Clare Smyth 2

Haute Cuisine

Core - Clare Smyth

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

Signature Dishes book by Amélie Vincent

Signature Dishes book by Amélie Vincent 2

Haute Cuisine

Signature Dishes - Amélie Vincent

Fifty top chefs share their signature dishes: Mateu Casañas, Oriol Castro and Eduard Xatruch from Disfrutar, Julien Royer from Odette...

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

Haute Cuisine

Fermentar - Fundamentos y técnicas de un arte milenario

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.

Silvestre book by Basque Culinary Center. The gastronomy of wild plants and herbs

Silvestre book by Basque Culinary Center. The gastronomy of wild plants and herbs 2

Haute Cuisine

Silvestre - Basque Culinary Center

Gourmand World's Best Book Award in the category of Best Food & Nature Book The Basque Culinary Center reveals the gastronomy of wild plants and herbs. From how to recognize them in their habitat to recipes to extract their full potential.

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

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.

Japan: The Vegetarian Cookbook book by Nancy Singleton Hachisu

Japan: The Vegetarian Cookbook book by Nancy Singleton Hachisu 2

Home

Japan - The Vegetarian Cookbook

From the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks

Bob Noto book

Bob Noto book 2

Out-of-Stock

Haute Cuisine

Bob Noto

Bob Noto, Photographer, graphic designer and gastronomic traveler

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Arzak + Arzak book by Juan Mari Arzak

Arzak + Arzak book by Juan Mari Arzak 2

Haute Cuisine

Arzak + Arzak - Juan Mari Arzak

Now reissued in an English language edition

Etxebarri book by Bittor Arginzoniz

Etxebarri book by Bittor Arginzoniz 2

Haute Cuisine

Etxebarri - Bittor Arginzoniz

The first book of Etxebarri restaurant, considered one of the best grills in the world. Arginzoniz has revolutionized the way of roasting meat, fish or vegetables around the world.

Sapiens of Food Delivery by Ferran Adrià (Bullipedia 14)

Sapiens of Food Delivery by Ferran Adrià (Bullipedia 14) 2

-5%

Out-of-Stock

Haute Cuisine

Ferran Adrià - Sapiens of food delivery (Bullipedia)

58.66€ 61.75€

Sapiens of Food Delivery is a research project whose aim is to understand the complex and rapidly evolving food delivery channel through applying the Sapiens methodology created by Ferran Adrià and elBullifoundation.

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Central book by Virgilio Martínez

-5%

Haute Cuisine

Central - Virgilio Martínez

49.59€ 52.20€

Mouthfeel. How Texture Makes Taste

Out-of-Stock

Professional Books

Mouthfeel. How Texture Makes Taste

Columbia University Press

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate?

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Book The Art and Science of Foodpairing

Book The Art and Science of Foodpairing 2

Available from 01/04/2021. Get your copy!

Haute Cuisine

The Art and Science of Foodpairing

FOODPAIR/ FOODPAIR-ES

The Art and Science of Foodpairing is a fundamental reference for understanding the science behind flavor combinations.

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Molecular Gastronomy: Scientific Cuisine Demystified by Jose Sanchez

Haute Cuisine

Molecular Gastronomy: Scientific Cuisine Demystified by Jose Sanchez

Aims to clarify and explain the fascinating world of molecular gastronomy.

Dos Palillos, Albert Raurich. Buy the book!

Out-of-Stock

Haute Cuisine

Dos Palillos

A monumental book that approaches the restaurant that Ferran Adrià does not hesitate to qualify as the most important Asian restaurant outside of Asia

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The Latin American Cookbook by Virgilio Martínez

Haute Cuisine

The Latin American Cookbook - Virgilio Martínez

México gastronomía

Haute Cuisine

México gastronomía

Perú. Gastón Acurio, by . Professional Books For Chefs

Perú. Gastón Acurio, by . Professional Books For Chefs 2

Haute Cuisine

Perú. Gastón Acurio

CHINA: The Cookbook

Out-of-Stock

Haute Cuisine

CHINA: The Cookbook

The definitive cookbook bible of the world’s most popular and oldest cuisine.

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Mugaritz Puntos de Fuga

Out-of-Stock

Haute Cuisine

Mugaritz Puntos de Fuga

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El Celler de Can Roca, by . Professional Books For Chefs

El Celler de Can Roca, by . Professional Books For Chefs 2

Haute Cuisine

El Celler de Can Roca

CCR/CCRES/CCREN

“A book in which we not only show what we do, but explain how and why we do it.” Joan, Josep & Jordi Roca

The Gluten Free-Cookbook by Cristian Broglia

Professional Books

The Gluten Free-Cookbook

The Gluten Free-Cookbook by Cristian Broglia

Bocata - Jonas Cramby

Bocata - Jonas Cramby 2

Out-of-Stock

Haute Cuisine

Bocata - Jonas Cramby

100 classic sandwiches from the Reuben to the Po'boy

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The Whole Fish Cookbook

Professional Books

The Whole Fish Cookbook

The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish.

The Nordic Cookbook, Magnus Nilsson

Haute Cuisine

The Nordic Cookbook, Magnus Nilsson

Felicidad, Carme Ruscalleda

Out-of-Stock

Haute Cuisine

Felicidad, Carme Ruscalleda

El libro definitivo de Carme Ruscalleda, que recoge sus 30 años de historia y enseña algunas de sus recetas más emblemáticas

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Appetites

Haute Cuisine

Appetites

Liquid experience, coctelería evolutiva

-5.00€

Out-of-Stock

Haute Cuisine

Liquid experience, coctelería evolutiva

19.90€ 24.90€

Time left

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La cocina y los alimentos

Haute Cuisine

La cocina y los alimentos

COI. Stories and recipes by Daniel Patterson

COI. Stories and recipes by Daniel Patterson 2

Haute Cuisine

COI. Stories and recipes by Daniel Patterson

Cooking in Marfa

Haute Cuisine

Cooking in Marfa

A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri.

Xemei. Cocina venexiana en Barcelona

Haute Cuisine

Xemei. Cocina venexiana en Barcelona

Host. La importancia de un buen servicio de sala

Haute Cuisine

Host. La importancia de un buen servicio de sala

Platos con firma

Platos con firma 2

Haute Cuisine

Platos con firma

A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years

La Evolución sencilla. Óscar Velasco

Professional Books

La Evolución sencilla. Óscar Velasco

The gastronomic universe of the exceptional chef Óscar Velasco, one of the most recognized chefs in Spain.

Casa Marcial. La cocina de Nacho Manzano

Haute Cuisine

Casa Marcial. La cocina de Nacho Manzano

Cocina verde

Haute Cuisine

Cocina verde

Caldos

Available on 15/12/2020. Book your copy!

Haute Cuisine

Caldos

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Tapas con rock 'n' roll. Jordi Cruz

Haute Cuisine

Tapas con rock 'n' roll. Jordi Cruz

LOGICAL CUISINE de Jordi Cruz

Haute Cuisine

LOGICAL CUISINE de Jordi Cruz

BUFFET & AMBIGU

Concepts and techniques in the cuisine of the restaurant Estany Clar.

Designs and Sketches. elBulli

Haute Cuisine

Designs and Sketches. elBulli

Grub Street Publishing

Maestro de maestros, Luis Irizar.

Professional Books

Maestro de maestros, Luis Irizar.

Experiences and teachings of the Master of masters of Basque cuisine.

L'Escaleta. Kiko Moya Y Alberto Redrado

Professional Books

L'Escaleta. Kiko Moya Y Alberto Redrado

The taste of the magic mountain

La despensa japonesa

Haute Cuisine

La despensa japonesa

East-west ingredients and combinations

Cook Chill Regenerate – Food Management for the XXI Century

Available on 01/03/2021. Book your copy!

Professional Books

Cook Chill Regenerate – Food Management for the XXI Century

How to make the most of professional kitchen, equipment while improving the organoleptic quality of food and saving time and money.

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Finding Fire: Cooking at its Most Elemental

Finding Fire: Cooking at its Most Elemental 2

Haute Cuisine

Finding Fire: Cooking at its Most Elemental

Cocinar el Mediterráneo Book by Joan Roca

Books for Foodies

Cocinar el Mediterráneo - Joan Roca

A tribute to Mediterranean cuisine by Joan Roca, to enjoy at home the best cuisine in the world, the Mediterranean.

SMOKED. Technique and Recipes

Out-of-Stock

Professional Books

SMOKED. Technique and Recipes

Practical advice for transforming the most ethereal of substances in an aromatic agent capable of offering the palate complex and stratified organoleptic sensations.

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Grecia - La cocina de Vefa book

Out-of-Stock

Haute Cuisine

Grecia - La cocina de Vefa

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HIDEKI. Japanese-Mediterranean cuisine

Available on 20/02/2023. Book your copy!

Professional Books

HIDEKI. Japanese-Mediterranean cuisine

A tour of the cuisine and gastronomic philosophy of the best Japanese chef in Spain.

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Larousse Gastronomique en Español

Available on 15/12/2020. Book your copy!

Professional Books

Larousse Gastronomique en Español

The essential book for fans of culture and gastronomic tradition.

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Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs

Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs 2

Out-of-Stock

Professional Books

Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs

Get to know 100 of the most exciting rising-star chefs from around the world — as selected by 20 culinary masters

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Mugaritz. A natural science of cooking

Out-of-Stock

Haute Cuisine

Mugaritz. A natural science of cooking

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Nordic Winter Cookbook by Viola Minerva Virtamo

Nordic Winter Cookbook by Viola Minerva Virtamo 2

Out-of-Stock

Books for Foodies

Nordic Winter Cookbook - Viola Minerva Virtamo

The long Nordic winter season is punctuated by delicious culinary feasts – Christmas shining as the brightest star. Any excuse to get creative in the kitchen and gather our nearest and dearest around the table brings light in the middle of the dark. An alluring, shimmering elegance points the way to a winter wonderland.

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Fäviken book by Magnus Nilsson

Out-of-Stock

Haute Cuisine

Fäviken - Magnus Nilsson

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Brae book

Out-of-Stock

Haute Cuisine

Brae

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The new cocktail book by Javier de las Muelas, this time accompanied by recipes from the best Spanish chefs.

Out-of-Stock

Haute Cuisine

Cocktails and Food - Javier de las Muelas

The new cocktail book by Javier de las Muelas, this time accompanied by recipes from the best Spanish chefs.

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Alex Atala book: Discovering New Brazilian Ingredient

Out-of-Stock

Haute Cuisine

Alex Atala - Discovering New Brazilian Ingredients

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Le Grand Livre de la Mer de Sonia Bichet, Emmanuel Pilon, Nolwenn Corre, Julien Lemarie

Le Grand Livre de la Mer de Sonia Bichet, Emmanuel Pilon, Nolwenn Corre, Julien Lemarie 2

Haute Cuisine

Le Grand Livre de la Mer - Sonia Bichet

Through 80 recipes and detailed step-by-step techniques, they provide an exceptional exploration of the diverse possibilities offered by seafood: fish, crustaceans, cephalopods, shellfish, seaweed, and even maritime plants.

Tickets Evolution, by Albert Adrià. Buy the book!

Out-of-Stock

Haute Cuisine

Tickets Evolution

A unique book which reveals the spectacular progression of one of the most outstanding restaurants in the global gastronomic scene

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Benu book

Out-of-Stock

Haute Cuisine

Benu

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Mexico from the inside out

Out-of-Stock

Haute Cuisine

Mexico from the inside out

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Ceviche Power book by Gastón Acurio

Out-of-Stock

Haute Cuisine

Ceviche Power - Gastón Acurio

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La cocina de las legumbres

Available on 15/12/2020. Book your copy!

Haute Cuisine

La cocina de las legumbres

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Book Cosas de casa by Jordi Roca

Book Cosas de casa by Jordi Roca 2

Books for Foodies

Cosas de Casa - Jordi Roca

Cosas de casa by Jordi Roca is a creative cookbook of easy, fun and original recipes that transforms home cooking into a rule-free, imaginative and entertaining culinary experience.

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