Twelve thematic books in Books For Chefs to become an expert in panettone or vegan pastries

Professional monographic books, specialized in a single product or family, always have added value. These books allow you to work on a topic in depth and breadth.

In our online bookstore Books For Chefs, we want to help all pastry chefs take a step further in the profession and specialize as much as possible in a subject. Below we share a selection of books dedicated entirely to products as popular as turrón, panettone, rice pudding, or mochis.

Take a step further as a chef and become more specialized with these books that you can buy at Books For Chefs!

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XOK / David Gil and Ingrid Serra. Turrone from A to Z

XOK, the latest release from Books For Chefs, is hot off the press, and the first and only book dedicated in a monographic way to the classic and modern turrón.

In this bilingual book (Spanish and English), David Gil and Ingrid Serra cover the historical varieties, but also invite chefs to be creative. Their “turrones”, which are close to the concept of a chocolate bar or filled tablet, take on forms as unlikely as a panettone, a star, or a Christmas stocking, but they also recreate classic dessert formats such as Saint Honoré.

Mes Flans Pâtissiers 1 and 2 / Ju Chamalo. Custard craze

With the books Mes Flans Pâtissiers 1 and 2 by Ju Chamalo – originally written in French and available in English exclusively at Books For Chefs – you will become an expert in flans thanks to one hundred recipes with a wide range of flavors. You will find everything from the traditional vanilla flan to original varieties with mojito or matcha.

One of the great attractions of these volumes is their pedagogy. The recipes contain numerous tricks and tips, as well as step-by-step instructions.

Remember 28º / Jose Romero. A must-read for mastering panettone

Jose Romero, a professor at the Escuela de Pasteleria del Gremio de Barcelona, has become a reference in the world of panettone over the years due to his experience and his research.

In Remember 28ºC, a bilingual book (Spanish and English) published by Books For Chefs, the chef covers all the key aspects of making panettone, from the sourdough, the function of each ingredient in each kneading cycle, temperature control, or the introduction of cold. Romero also points out the most common errors or defects and how to solve them. The work includes a wide variety of recipes with different fillings and formats around this Italian dough.

Le riz au lait / Philippe Toinard. Rice pudding brought to life by French chefs

Up to 50 great pastry chefs, ice cream makers, and cooks from France tackle this great classic to give it their own particular version and with an endless number of original combinations.

Available in French at Books For Chefs, Le riz au lait includes preparations with vanilla-flavored rice pudding as the star and in the form of ice cream, chouquettes, or pâte-en-croûte.

Vegan pastry / Pierre Hermé. Vegan version of pastries

Are you interested in specialising in vegan pastry? Check out this book in which the prestigious Pierre Hermé experiments with techniques and lets his imagination run wild to find the balance between flavor and texture, but staying plant-based.

Available in Spanish, French, or English, this volume presents creations of pastries, cakes, cookies, tarts, macarons, ice creams, and desserts. Hermé reviews some of his emblematic creations such as lemon tart, chocolate mille-feuille, macarons, Babka croissant, Ispahan… with no ingredients of animal origin. In addition, he reveals new recipes designed exclusively for this book.

Mochi Mochis / Mathilda Motte. Recipes for 40 Japanese sweets

Mochi Mochis contains the secrets of making mochi, the traditional Japanese sweet par excellence, which is naturally gluten-free.

In its more than 270 pages, you will find Dangos with salted butter caramel, Gyuhi with Earl Grey tea, Daifukus with rose, Nerikiris with matcha or coconut-yuzu tea… up to 40 recipes in French created by Mathilda Motte, passionate about Japanese pastries and owner of La maison du Mochi in Paris.

Petits gâteaux de Noël et bredele / Christophe Felder y Camille Lesecq. Countdown to the Christmas season

In Alsace, from the beginning of Advent, families roll up their sleeves and put on their aprons to prepare Christmas treats: bredele. To get ahead of the season, Christophe Felder and Camille Lesecq present in this new book in French more than 40 recipes with a Christmas flavor, from the classic spritzbredele, bürehifele, and schwoewebredele, to the essential kipferl, stollen and mendiants, as well as more original creations such as elves in clogs.

Felder, former head pastry chef at the Crillon, has co-written with Lesecq many best-selling books that you can buy at Books For Chefs, such as Les Savoureuses Viennoiseries, Ma Petite Chocolaterie, and Galettes.

Macarons by Sugar Life Vol. 2 / Vlad Ryasnyy. Curious fillings

If you want to specialize in macarons and enjoyed reading Infinement Macaron by Pierre Hermé, we recommend the new Macarons volume 2 by Vlad Ryasnyy.

While the first book, published in 2023, contained plenty of practical advice on how to bake macaron shells and what to do with defective pieces, this second bilingual book (English & Czech) focuses on fillings and flavor combinations such as chestnut with currant, blackcurrant caramel with gingerbread, or walnut croissant.

Joy’s Kitchen Shortcake / Cho Eun Ih. The art of cakes with whipped cream

The English edition of Joy’s Kitchen Shortcake by Korean chef Cho Eun Ih has just arrived at Books For Chefs. A perfect book for anyone who wants to master the art of cakes.

The book analyzes in detail, with photos and videos, the process of whipping the whipped cream, the most important part of a shortcake. Plus, it contains information on the expiration dates of components, brands and names of key ingredients, and tips on how to tailor the recipe to suit your taste. As a bonus, the English edition includes the recipe for these three cakes: Pavana Bana Cake, Whipped Cream Cake with Fruits, and Lemon Yuja Cream Cake.

Flowers on a plate / Ina Niiniketo. The beauty of edible flowers

Are you ready to give your dishes a twist with the beauty of edible flowers? Stockholm-based chef Ina Niiniketo offers tips on which flowers are suitable and methods for using them in the kitchen.

The simple, English-language recipes, with influences ranging from Paris to Japan to the Nordic countries, are designed to cover all hours of the day, from breakfast to dinner, without forgetting dessert. Why not experiment and create dishes such as a marigold cake accompanied by a glass of floral kir?

Archi Fondant / Aurélien Cohen. Different grades of flux fillers

One of the new releases this year is Archi Fondant, a book written in French and dedicated to fluxing filler through 50 gourmet recipes where 100% fondant, delicate coulants, light creams, compotes, and liquid hearts that explode in your mouth coexist.

Chef Aurélien Cohen shares some of his popular recipes and unpublished creations, detailed and illustrated to highlight the different grades of flux fillers.

Confectionery School / Le Cordon Bleu. Confectionery step by step

In Confectionery School, available in English at Books For Chefs, you will discover the secrets of the pastry chefs and chocolatiers of the prestigious Le Cordon Bleu institution to create more than 90 recipes that include caramels, truffles, pralines, nougats… as well as low-sugar preparations and decorative pieces for special occasions.

A book dedicated to confectionery, including a chapter on essential techniques: cooking sugar, tempering chocolate, making almond paste, or praline.