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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

Otros

FERKI

28.00€

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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Chocolate

Raw - Julius Persoone

Otros

RAW

39.99€

PRE-ORDER | SHIPPING FROM MAY Artistic chocolate cookbook featuring innovative, science-driven recipes by Julius Persoone

New European Baking Book: 99 Recipes for Breads, Brioches and Pastries

New European Baking Book: 99 Recipes for Breads, Brioches and Pastries 2

Bakery & Viennoiseries Books

New European Baking: 99 Recipes for Breads, Brioches and Pastries

Otros

EUROPEAN

35.50€

A James Beard Award–nominated cookbook featuring nearly 100 recipes for European breads, viennoiseries, pastries, and artisan baking techniques.

Book The Science of Baking by Matt Adlard

Book The Science of Baking by Matt Adlard 2

Out-of-Stock

Books for Foodies

The Science of Baking - Matt Adlard

Otros

SCIENCEBAK

31.75€

A professional baking guide exploring the science behind cakes, bread, sourdough and pastry for home bakers.

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Book Bake It Better: 70 Show-Stopping Recipes to Level Up Your Baking Skills by Matt Adlard

Book Bake It Better: 70 Show-Stopping Recipes to Level Up Your Baking Skills by Matt Adlard 2

Bakery & Viennoiseries Books

Bake It Better: 70 Show-Stopping Recipes to Level Up Your Baking Skills - Matt Adlard

Otros

BAKEBETTER

28.50€

Discover Bake It Better by Matt Adlard, the ultimate baking book for home bakers looking to improve skills with step-by-step techniques and 70+ recipes for cakes, pastries, breads, and desserts. Master essential baking techniques and elevate your creations from beginner to advanced with expert tips, tiered recipes, and professional guidance.

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

Otros

CHINAESP/ CHINAING

49.95€

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.

Momofuku Milk Bar Book by Christina Tosi

Momofuku Milk Bar Book by Christina Tosi 2

Pastry

Momofuku Milk Bar - Christina Tosi

Neo-Person

MILK / MILK-EN

36.60€

Momofuku Milk Bar by Christina Tosi reveals the bakery’s legendary desserts, including compost cookies, crack pie, Cereal Milk™ ice cream, and much more!

Book Madeleines by Madeleine de Proust 2

Out-of-Stock

Bakery & Viennoiseries Books

Madeleines: Simple Bakes for Every Mood - Hyo Ju Park, Rong Yao Soh

Otros

MADELEINES

24.50€

French madeleines are classic shell-shaped sponge cakes that are easy to bake and perfect for tea time. Discover 30 delicious madeleine recipes inspired by Madeleine de Proust, from brown butter and lemon to chocolate, pistachio and dulce de leche.

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Haute Cuisine

Paris Tokyo - Christian Bau

Otros

PT-BAU

90.00€

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.

Book Joyeuses Pâques by Christophe Felder

Book Joyeuses Pâques by Christophe Felder 2

Books for Foodies

Joyeuses Pâques - Christophe Felder

Books for Chefs

PAQUES

12.90€

Easter baking cookbook with 40 chocolate, fruit and brioche recipes by Christophe Felder & Camille Lesecq—perfect for festive desserts and Easter celebrations.

Book Glaciale: Architettura del Semifreddo by Andrea Restuccia

Book Glaciale: Architettura del Semifreddo by Andrea Restuccia 2

Out-of-Stock

Ice Cream

Glaciale - Andrea Restuccia

Otros

GLACIALE

80.00€

Professional semifreddo book by Andrea Restuccia covering frozen dessert architecture, PAC & POD balance, and modern ice cream creations.

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So Good.. Magazine

so good.. no. 35

Books for Chefs

SG35

32.00€

HARDCOVER FORMAT so good.. magazine #35 explores haute pâtisserie through gastrophysics, blending science, technique, and emotion to shape perception and multisensory dessert experiences.

so cool..

so cool.. No. 3

Books for Chefs

SC3

32.00€

HARDCOVER FORMAT so cool.. magazine 3 explores ice cream through nostalgia and play, featuring global creatives who transform ice cream into a cultural and gastronomic experience.

Premium Pack: so good.. magazine #35 and so cool.. magazine #3

-20%
Pack

So Good.. Magazine

Premium Pack

Books for Chefs

PRPACK

51.20€ 64.00€

Limited Edition Pack | Available While Stocks Contemporary haute pâtisserie and signature ice cream. This pack offers strong inspiration, featuring numerous recipes, applicable techniques, and practical insights for pastry labs, restaurants, and gastronomic projects.

So Good.. Magazine

Digital Edition - so good no. 28

Books for Chefs

SG28-DIGITAL

19.00€

When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re supporting a community of chefs, photographers, writers, and designers who pour their talent and passion into every page. We kindly ask you to respect their work: please don’t share, resell, or upload our ebooks!

Saber y Sabor Magazine #200. Haute cuisine magazine. Gastronomy recipes

Saber y Sabor Magazine #200. Haute cuisine magazine. Gastronomy recipes 2

Single issues

Saber y Sabor 200 - I/2026

Books for Chefs

SYS200

29.90€

Issue 200 explores cutting-edge fine dining, Michelin-starred restaurants and marine-inspired haute cuisine, blending technique, innovation and creativity. A must-have culinary publication covering gastrophysics, enzymes and modern gastronomy by world-class chefs.

Chocolate

Offbeat - Andrey Dubovik

Books for Chefs

OFFBEAT

99.00€

Techniques and Designs for Cutting-Edge Chocolates

Other Molds

Mold - Andrey Dubovik

Otros

MOLDDUBOVIK

25.00€

Premium polycarbonate bonbon mold by Chef Andrey Dubovik with 21 cavities for professional chocolate making.

Libro Fermentos de Basque Culinary Center

Libro Fermentos de Basque Culinary Center 2

Haute Cuisine

Fermentos - Basque Culinary Center

Planeta

FERMEN

44.95€

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...

Chocolate

Beyond Chocolate - Diego Prado, Esther Merino For Altınmarka

Books for Chefs

BEYONDCHOCOLATE

55.00€

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.

Book Oh Faon! by Jérôme Raffaelli, Kevin Yau

Book Oh Faon! by Jérôme Raffaelli, Kevin Yau 2

Healthy Pastry

Oh Faon! - Jérôme Raffaelli, Kevin Yau

La Martinière

OHFAON

29.90€

Plant-based pastries from Marseille — creative, seasonal, and crafted with respect for life. Discover 50 recipes inspired by local flavors and the Mediterranean landscape.

Book Fermentación Casera by Beatriz Cayetana Martínez

Book Fermentación Casera by Beatriz Cayetana Martínez 2

Books for Foodies

Fermentación Casera - Beatriz Cayetana Martínez

Otros

FECAS

35.00€

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.

Haute Cuisine

Zilte - Viki Geunes

Otros

ZILTE

80.00€

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

Out-of-Stock

Bakery & Viennoiseries Books

The Signature - Erik Kim

Otros

SIGNATURE-KR

69.90€

The Signature by Erik Kim is a must-have for pastry chefs looking to create unique desserts. With techniques like custom mold-making, mold-free construction, and chocolate spraying, this book provides tools to innovate and personalize each creation in modern pastry.

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Offbeat - Andrey Dubovik

so good.. no. 35

Dulcypas

Arte Heladero

Saber y Sabor

Dulcypas

Arte Heladero

Saber y Sabor

NEW IN

The Fermentation Kitchen - Sam Cooper

Raw - Julius Persoone

New European Baking: 99 Recipes for Breads, Brioches and Pastries

The Science of Baking - Matt Adlard

Bake It Better: 70 Show-Stopping Recipes to Level Up Your Baking Skills - Matt Adlard

The Guide to Chinese Cooking - Handa Cheng

Momofuku Milk Bar - Christina Tosi

Madeleines: Simple Bakes for Every Mood - Hyo Ju Park, Rong Yao Soh

Paris Tokyo - Christian Bau

Joyeuses Pâques - Christophe Felder

Glaciale - Andrea Restuccia

so good.. no. 35

so cool.. No. 3

Premium Pack

Digital Edition - so good no. 28

Saber y Sabor 200 - I/2026

Offbeat - Andrey Dubovik

Mold - Andrey Dubovik

Fermentos - Basque Culinary Center

Beyond Chocolate - Diego Prado, Esther Merino For Altınmarka

Oh Faon! - Jérôme Raffaelli, Kevin Yau

Fermentación Casera - Beatriz Cayetana Martínez

Zilte - Viki Geunes

The Signature - Erik Kim