Haute Cuisine The Noma Guide to Fermentation - René Redzepi Neo-Person NOMAFERM / NOMAFERM-EN 40.00€ Discover the fermentation techniques behind Noma with René Redzepi and David Zilber. A definitive guide to koji, miso, garum, kombucha, and modern fermentation. Add to cart
Haute Cuisine Ideas and recipes between cuisine and pastry Books for Chefs IDRE 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. Add to cart
Out-of-Stock Single issues saber y sabor 184 - III/2021 (jul-aug-sep) Books for Chefs SYS184 15.90€ View
Out-of-Stock Single issues saber y sabor 180 - IV/2020 (oct-nov-dic) Books for Chefs SYS180 15.90€ View
-20% Pastry PRISMA - Frank Haasnoot Books for Chefs FH/ FHE 51.20€ 64.00€ Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish. Add to cart
Chocolate The Pastry Alphabet - Cacao Barry Books for Chefs ALPHA 35.00€ LIMITED EDITION Discover THE ALPHABET PACK Add to cart
-50% Pastry Obsession - Oriol Balaguer Books for Chefs OBS 34.00€ 68.00€ obsession is the expression of a creator in his highest professional fulfillment. Oriol Balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art. Add to cart
