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European

  • Obsession by Oriol Balaguer

    OBSESSION BY ORIOL BALAGUER

    Universal Pastry Chef Book Obsession by Oriol Balaguer is a work of great beauty that takes patisserie to the peak of culinary art, and also a manual from which to draw ideas, techniques, and recipes. The type of obsession Oriol Balaguer suffers...

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  • So Good.. #18 July 2017 So Good.. #18 July 2017

    So Good.. #18 July 2017

    So Good..Pastry Magazine. Biannual publication aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. From the cover of Israeli pastry chef Lior Shtaygman to the...

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  • SO GOOD.. #20 JULY 2018 SO GOOD.. #20 JULY 2018

    SO GOOD.. #20 JULY 2018

    So Good.. Pastry Magazine Issue 20. Calling all baking enthusiasts! Elevate your dessert repertoire with the So Good.. #20 July 2018 issue of the highly acclaimed pastry magazine. Packed with over 100 inspiring recipes and expert tips, this issue is...

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  • Insta Paul Food Insta Paul Food

    Paul Cunningham - Insta Paul Food

    We are proud to present the latest fantastic book from a great friend of Infusions, Mr Paul Cunningham. InstaPaulFood is a journey with Paul where he takes the reader into his own creative and humorous travel universe. Here is his personal and...

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  • SO GOOD.. #22 JULY 2019 SO GOOD.. #22 JULY 2019

    SO GOOD.. #22 JULY 2019

    So Good..Pastry Magazine. Biannual publication aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. So Good.. #22 July 2019 provokes a carousel of emotions that range...

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  • Apicius #32 June 2019 Apicius #32 June 2019

    Apicius #32 June 2019

    Two Projects. Two Realities. Two Truths. Because gastronomy doesn’t just work in one direction and so why shouldn’t we dedicate the 224 pages of the journal to two projects we’re fascinated by?  Edorta Lamo (Arrea!, Santa Cruz...

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  • PRISMA BY FRANK HAASNOOT PRISMA BY FRANK HAASNOOT

    PRISMA BY FRANK HAASNOOT

    From Renowned Dutch Chef, Frank Hassnoot Prisma by Frank Hassnoot brings colour and flavour with a book full of fresh, elegant and imaginative work. Through Frank Haasnoot’s Prisma, light refracts into 6 colours (white, yellow, red, green,...

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  • FILES - RAMON MORATO FILES - RAMON MORATO

    FILES - RAMON MORATO

    A great book that delves into the science, nutrition, anthropology, and design of pastry and chocolate. Organized like a file folder, Files contains 15 projects that are very different from each other and in which a large part of...

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  • TICKETS EVOLUTION BY ALBERT ADRIÀ

    TICKETS EVOLUTION BY ALBERT ADRIÀ

    A unique book regarding one of the most outstanding restaurants  Tickets Evolution delves into the world of Albert Adrià's own successful Barcelona restaurant, Tickets. Unlike elBulli, Tickets wasn't focused on fine dining experiences but...

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  • Four In One Four In One

    Four In One

    On The Boundaries Of Chocolate.  Four talented chefs in one book whose content is also distributed in four major thematic blocks: pastry, chocolate, desserts, and artistic. Ramon Morató, Josep Maria Ribé, Raúl Bernal, and...

    MSRP: £90.00
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  • Arzak Secrets

    ARZAK SECRETS - JUAN MARI ARZAK

    Arzak, San Sebastian Arzak Secrets is a behind the scenes recipe and technique book from the world famed restaurant. For the serious gourmet there is no better choice than this publication. Amazingly photographed, this is a glimpse at some of the...

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  • El Portal Del Echaurren El Portal Del Echaurren

    El Portal Del Echaurren

    The Beginnings, His Philosophy, The Stages, His Creations. El Portal de Echaurren is a dream. A dream belonging to a man: Francis Paniego. It is a dream rooted in a valley with paths that lead into the essences of fresh grass and of dry leaves,...

    MSRP: £35.00
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  • ONE WEEK WITH YANN DUYTSCHE ONE WEEK WITH YANN DUYTSCHE

    ONE WEEK WITH YANN DUYTSCHE

    Discover Excellent Pastry Creations. The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry. Yann Duytsche's real pastry, fresh, recently made, with intense, gourmet and...

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  • SO GOOD.. #29 - JANUARY 2023 SO GOOD.. #29 - JANUARY 2023

    So Good.. #29 January 2023

    So Good..Pastry Magazine. An issue with which, in addition to presenting the work of pastry chefs from around the world, So Good.. also wanted to raise awareness and place themselves before the mirror. They ask a question to all of those who are part of...

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  • SO GOOD.. #24 JULY 2020

    SO GOOD.. #24 JULY 2020

    So Good #24 A crossroads between youth, boldness, and the weight of well-understood tradition. Contents includes: The will to carve out one’s own path by Joaquin Soriano. The desire to take an establishment further by Gianluca Fusto...

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  • MINI - XAVI DONNAY MINI - XAVI DONNAY

    MINI - XAVI DONNAY

    Mini is the first great book on contemporary pastry dedicated to the small format. What we once knew as petit fours, traditionally served at the end of a menu, are thoroughly reviewed by Xavi Donnay to give them a contemporary air and explore their full...

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  • Bread is Gold - Massimo Bottura Bread is Gold - Massimo Bottura

    Bread is Gold - Massimo Bottura

    How To Save Money & Food, While Saving The Planet.  Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well. 'These dishes could...

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  • OH LA LA - YOHAN FERRANT OH LA LA - YOHAN FERRANT

    OH LA LA - YOHAN FERRANT

    Oh Là Là! delves into the key ingredients and processes of the bread trade. Allows any professional to design a range of first-class breads and pastries full of personality. Master baker Yohan Ferrant has been...

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  • So Good.. #30 July 2023 So Good.. #30 January 2023

    So Good.. #30 July 2023

    So Good..Pastry Magazine. With this one so good.. magazine hits 30! According to numerology, which they don’t believe in, the number 30 represents creative, optimistic, imaginative and positive energy. It is pure coincidence, but so good...

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  • BREAK - ERIC ORTUNO BREAK - ERIC ORTUNO

    BREAK - ERIC ORTUNO

    Break! The definite tea pastry and biscuit book by Eric Ortuño.  Sablés, wafer rolls, puff pastry, cookies, crocants, biscuits, carquinyolis, wafers, speculoos, baklavas, linzer, cigarellos, grissines, tiles... What do all...

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  • BACHOUR GASTRO - ANTONIO BACHOUR BACHOUR GASTRO - ANTONIO BACHOUR

    BACHOUR GASTRO - ANTONIO BACHOUR

    52 Unpublished Sweet & Savory Creations.  Bachour Gastro is structured in three blocks: Inspiration: Versions of the great classics of universal pastry. Creation: Flavour combinations and innovative presentations from different...

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  • DOS PALILLOS BY ALBERT RAURICH

    DOS PALILLOS BY ALBERT RAURICH

    Dos palillos. A Culinary Conversation with Japan and Asia Dos Palillos by Albery Raurich is a monumental book about the restaurant that Ferran Adrià does not hesitate to qualify as the most important Asian restaurant outside of Asia. Explores...

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  • SO GOOD.. #31 - JANUARY 2024 SO GOOD.. #31 - JANUARY 2024

    SO GOOD.. #31 - JANUARY 2024

    So Good..Pastry Magazine. Is this the craziest issue of so good.. magazine in recent years? The answer is yes. A little bored with fashion, what is predictable, what is pertinent and what is correct, so good.. asked eight chefs the following: Would you...

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  • CHOCOLAT - MAJA VASE CHOCOLAT - MAJA VASE

    CHOCOLAT - MAJA VASE

    More than 60 recipes with a personal, modern and timeless style from Dasnish pastry Chef Maja Vase. Split in two part, the first part presents 30 recipes where Vase proves that she is a true expert in “clean cutting”. Beautiful creations on...

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