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Discover the newest cookbooks in baking, pastry, and fine dining by top chefs. New culinary books and chef titles added regularly.

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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.. 3

Books for Chefs

SOCOOL3

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

-10%
Pack

So Good.. Magazine

Premium Pack

Books for Chefs

PRPACK

57.60€ 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.

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.

Single issues

Dulcypas 518 - I/2026

Books for Chefs

DPAS518

29.90€

DPAS magazine presents its new visual identity, exploring contemporary pastry and artisan baking through technique, creativity and concept. Featuring chocolate innovation, bread and viennoiserie techniques, and inspiring stories from leading pastry chefs and artisan businesses.

DPASR 519 - Dulcypas Recipe Collection 2

Single issues

DPASR 519 - 2026

Books for Chefs

DPASR519

29.90€

DPAS R is a professional pastry and chocolate recipe collection featuring over 800 preparations by top chefs, organized by families for fast and efficient consultation. An essential tool to update formulas, follow industry trends, and enhance creativity in the professional kitchen and pastry shop.

-25%
Pack

Single issues

Pack Dulcypas

Books for Chefs

DPASPACK

44.85€ 59.80€

Exclusive pack featuring the best references in contemporary pastry, chocolate, and bakery, with advanced techniques and professional recipes to inspire and refine your workshop.

Magazine Arte Heladero 223. ice cream recipes. Ice cream magazine

Magazine Arte Heladero 223. ice cream recipes. Ice cream magazine 2

Single issues

Arte Heladero 223 - I/2026

Books for Chefs

AH223

29.90€

Arte Heladero 223 is the most comprehensive and ambitious issue dedicated to frozen pastry, with over 240 pages and a unique monographic exploring the evolving synergy between professional ice cream and pastry.

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.

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

22.33€

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

Haute Cuisine

The Science of Fermentation - Robin Sherriff

Otros

SFSHERIFF

30.62€

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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