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Types Of Cuisine

  • 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. So Good.. #18 July 2017 is part of the so good.. 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...

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  • TRUE BREAD BY JOAQUÍN LLARÁS TRUE BREAD BY JOAQUÍN LLARÁS

    TRUE BREAD BY JOAQUÍN LLARÁS

    Professional Guide To Breads & Enriched Doughs. True Bread by Joaquín Llarás is divided into a very extensive introduction in which the main ingredients of bread are studied and another part devoted to the basic preparation...

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  • SO GOOD.. RECIPES 2 SO GOOD.. RECIPES 2

    SO GOOD.. RECIPES 2

    So Good..Collection.  Looking to take your culinary skills to the next level? So Good.. Recipes 2 is your ultimate companion in the kitchen, packed with mouthwatering dishes that are both impressive and achievable. So Good.. Recipes 2 includes...

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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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  • SWEET DEVOTION BY DANIEL ALVARAZ SWEET DEVOTION BY DANIEL ALVARAZ

    SWEET DEVOTION BY DANIEL ALVARAZ

    A Masterclass in Desser Excellence. Discover the art of patisserie like never before with Sweet Devotion by Daniel Alvarez, a seminal work that bridges the gap between professional culinary mastery and the joy of home baking. Crafted by the renowned...

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  • INSTA PAUL FOOD BY PAUL CUNNINGHAM INSTA PAUL FOOD BY PAUL CUNNINGHAM

    INSTA PAUL FOOD BY PAUL CUNNINGHAM

    Culinary Adventures Around the World Calling all foodies, travel enthusiasts, and photography lovers!  Insta Paul Food by Paul Cunningham is your passport to a world of delicious exploration. Join Paul on a captivating journey through his unique...

    MSRP: £22.50
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  • EVOLUTION BY JORDI PUIGVERT

    EVOLUTION BY JORDI PUIGVERT

    What Evolutionary Pastry Is All About. Evolution by Jordi Puigvert introduces new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to...

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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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  • 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: ON THE BOUNDARIES OF CHOCOLATE FOUR IN ONE: ON THE BOUNDARIES OF CHOCOLATE

    FOUR IN ONE: ON THE BOUNDARIES OF CHOCOLATE

    On The Boundaries Of Chocolate.  Ramon Morato, Josep Maria Ribé, Raúl Bernal and Miquel Guarro present Four in One: On the Boundaries of Chocolate. Four talented chefs, in one book, whose content is also distributed in four...

    MSRP: £90.00
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  • ARZAK SECRETS BY JUAN MARI ARZAK

    ARZAK SECRETS BY JUAN MARI ARZAK

    English Edition Arzak Secrets by Juan Mari Arzak was originally published in Spanish and is now available in English for the first time. Arzak Secrets is the behind-the-scenes recipe and technique book from the world's famed restaurant, Arzak...

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  • So Good.. Recipes 3 So Good.. Recipes 3

    So Good.. Recipes 3

    So Good..Collection.  So good Recipes comes back in its third volume with more than 1,800 recipes from issues 17 to 24 of so good.. magazine. So Good is the biannual publication aimed at professionals of sweet and savory pastry, the...

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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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  • 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 that is One week with Yann Duytsche. Yann Duytsche's real pastry, fresh,...

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  • PACO TORREBLANCA BY PACO TORREBLANCA

    PACO TORREBLANCA BY PACO TORREBLANCA

    One Of The Best Pastry Books Written. Paco Torreblanca by Paco Torreblanca contains sections on plated desserts, cakes, sugar & Isomalt decorations, chocolate, ice creams, artistic compositions and traditional doughs. All based on the 30 year...

    MSRP: £99.99
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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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