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European Chefs

  • 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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  • 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...

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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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  • 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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  • 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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  • 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...

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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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  • THE DESSERTS OF JORDI ROCA BY JORDI ROCA THE DESSERTS OF JORDI ROCA BY JORDI ROCA

    THE DESSERTS OF JORDI ROCA BY JORDI ROCA

    Pastry Recipes, Tips & Techniques. Celebrated pastry chef Jordi Roca, of the award-winning restaurant El Celler de Can Roca, in Girona, Spain, presents more than 80 tempting dessert recipes that take readers on a journey through the seasons...

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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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