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    Modern Gastronomy Vol.1 Book - Instant digital download

    EBOOK VERSION In this elegant volume, the Chef Roberto Revel shares his experience gained in the best restaurants in the world, applying it to the...

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    Modern Icecream Book - Instant Digital Download Italian edition

    Welcome to the world of artisanal ice cream! In this book, Chef Roberto Revel shares his passion for gelato, revealing secrets, techniques and rec...

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    Mini - Xavi Donnay - Edizione INGLESE E SPAGNOLA

    Mini di Xavi Donnay Mini è il primo grande libro di pasticceria contemporanea dedicato al piccolo formato, un volume attesissimo che finalmente ...

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    N2O - Declinazioni con il sifone di Danilo Angè Book ITALIAN EDITION

    The book: This book was born from the need to provide valuable suggestions on the use of siphons, often used in the kitchen only for whipping cream...

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    Modern Gastronomy Vol.1 - Chef Roberto Revel - paper version

    In this elegant volume, the Chef Roberto Revel shares his experience gained in the best restaurants in the world, applying it to the creation of di...

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    Essence - Jesús Escalera English/Spanish version

    Unlocking the Secrets of Aroma: “Essence” by Jesús Escalera for Ice Cream and Dessert Innovations Discover the transformative power of aroma in ...

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    Bachour Gastro - Antonio Bachour 2ª Edizione in inglese e spagnolo

    Bachour Gastro di Antonio Bachour Bachour Gastro di Antonio Bachour fa emergere il suo lato più gastronomico in 52 creazioni inedite dolci e salate...

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    Bachour Buffets - Antonio Bachour Edizione in inglese e spagnolo

    BACHOUR NELLA SUA FORMA PIÙ PURA Antonio Bachour è indiscutibilmente uno dei pasticceri più universali di oggi. Come ha fatto questo chef di origin...

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    RADIX - Paco Torreblanca

    Description Radix, Latin for root, beginning, origin, starting point, base, foundation. It is also the path that anchors a plant to the grou...

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    Xok - David Gil, Ingrid Serra - English edition and Spanish

    XOK , the whole world of the nougat And some chocolate bars in a single book by David Gil and Ingrid Serra. 416 pages. 62 different creations....

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    Remember 28ºC - Jose Romero - Bilingual (English & Spanish)

    Best panettone book: At 28ºC, JOSE ROMERO prepare and ferment the sourdough. At 28ºC, we extract the first dough from the mixer. At 28ºC the...

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    Artisanal Ice Cream Recipe Book - Edition in English and Spanish

    Complete, universal and from the best chefs The new Artisan Gelato Recipe Book collects 245 recipes published in the Arte Heladero magazine in rec...

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    So Good n.31 - English Edition

    Is this the craziest edition of so good.. magazine in years? The answer is yes. A bit bored by fashion, by what is predictable, by what is relevan...

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    The Cacao Alphabet - Cacao Barry EDIZIONE INGLESE

    EDIZIONE LIMITATA Il libro The Cacao Alphabet è la nuova guida di riferimento sul cacao in polvere per chef, creata da chef ed esperti di cacao: C...

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    So Good recipe 4

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    Opera - The Art of Pastry - Italian Edition

    Drawing on his vast experience and talent, Cédric Grolet breaks the mold and redefines the rules of pastry-making, offering something entirely fres...

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    The other Massari

    THE OTHER MASSARI He's often imagined solely immersed in the world of creams, mousses, and the precision of pastry-making. Yet, at 8...

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    The Pastry Alphabet - Cacao Barry - EDIZIONE LIMITATA IN INGLESE

    Description The Pastry Alphabet: Il DNA della tua creatività The Pastry Alphabet è uno strumento che raccoglie una selezione di ricette di bas...

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    PRISMA - Frank Haasnoot ENGLISH EDITION

    Description Through Frank Haasnoot’s Prisma, light refracts into six colors (white, yellow, red, green, violet and black) which in turn are t...

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Modern and Avant-garde Culinary Cookbooks: Our Exclusive Selection

In addition to distributing independent books, we are proud to be distributors of Vilbo Editions publishing house of BooksForChef And So Good, one of the most futuristic publishing houses in the culinary sector. Our collection focuses on international cutting edge books hard to find elsewhere, ideal for chefs, pastry chefs and enthusiasts who want to explore the boundaries of modern cuisine.

What Will You Find in Our Collection?


The spectacular creations of contemporary cuisine, the stars of articles and Instagram feeds, are grounded in the scientific principles of cooking. Our selection offers a wide range of books that explore innovative techniques, surprising recipes, and scientific theories applied to gastronomy. Whether you're looking for inspiration for modern desserts, molecular cuisine, creative plating or advanced techniques, our books represent a unique and indispensable resource.

Why Choose Our Books?


In addition to offering practical manuals And in-depth guides, our selection stands out for the presence of world-famous authors and publications, often difficult to find in normal distribution channels. They are perfect for those who want to update themselves on the latest trends or delve into cutting-edge techniques such as spherification, gelation or the use of specialized equipment.

Where to Buy Modern Cookbooks?


Visit our website to discover our exclusive selection of cookbooks. Take advantage of the quality and rarity of the volumes distributed by us and be inspired by the most innovative works of world gastronomy. Transform your passion into art with the best learning tools available.