Refresh yourself this summer with the best-selling pastry and bakery books from Books For Chefs

Summer is always a good time to update yourself with technical books, get inspired by advice from great international chefs,  and specialize in subjects as different as petit fours, panettone, tea biscuits or flan.

Refresh yourself with the bestsellers from our online bookstore Books For Chefs!

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Mini by Xavi Donnay. The first contemporary pastry book in the world dedicated to the petit four

One of the latest books published by Books For Chefs is dedicated to one of the most important pastry families: the petit four.

Xavi Donnay, head of desserts at the three-Michelin-starred Lasarte restaurant in Barcelona, demonstrates everything that can be done in just three centimeters in diameter through more than 60 creations grouped into large families, from sponge cakes and macarons to choux, bonbons, and giandujas.

Mini (available in a bilingual version: Spanish and English) is innovative in terms of formulas, concept, and presentation, making it clear that not everything has been invented yet in small-format pastry.

Remember 28ºC by Jose Romero. Key aspects to master panettone

Jose Romero is one of the great specialists in the preparation of panettone. The EPGB professor has developed a complete teaching method that allows you to master all the key aspects of this popular product and that he teaches in seminars and master classes around the world. A method that is included in his book Remember 28ºC, published by Books For Chefs.

This bilingual book (Spanish and English) addresses key aspects such as the choice of ingredients, temperature control, or resting times. It also gathers numerous recipes, both for classic panettone and Easter dolumbas, pandoros, or the original bussolà.

Files by Ramon Morató. A 360º look at pastry

Ramon Morató, global creative director of the firm Cacao Barry, brings together and organizes the best projects he has worked on in the period between 2015 and 2021 in his second book Files (Bronze Laus 2022 for editorial design), available in a bilingual version (Spanish and English).

Published by Books For Chefs, it contains a total of 15 very different projects that deal with different disciplines of current pastry making. How new social trends are expressed through creative recipes, the five fundamental flavors in bonbon format, or the new mathematics of taste by sommelier François Chartier applied to chocolate are just some examples.

In short, a compendium of various studies, developments of unique recipes, reflections on today and tomorrow, comparisons, and much more.

Bachour Buffets by Antonio Bachour. The legacy of Antonio Bachour

Since Books For Chefs presented Bachour Buffets (bilingual version: Spanish and English) at the end of 2022, this book has always been on the best-seller list.

It is without a doubt a luxury that one of the most respected and admired chefs in the world shows without hesitation the pastry making that he practices daily in his workshop and that he teaches in his courses. He does this through more than 70 unpublished creations, divided into five thematic buffets, with their corresponding technical notes, recipes, processes, and step-by-step photographs. Antonio Bachour explains to us the keys to this ambitious book in an interview.

Chocolat by Maja Vase. Two chocolate books in a single volume

In Chocolat, published in English by Books For Chefs, the reader will find Maja Vase’s two ebooks (Chocolate Entremets and Chocolate Tarts) in a single book.

As well as offering general advice on the art of tempering chocolate and sharing the secret to achieving a perfect chocolate mousse, the Danish chef presents more than 60 recipes that feature a modern style, velvety textures, creamy mousses and ganaches, and a clean cut.

Break! by Éric Ortuño. A monograph on tea biscuits

Éric Ortuño, co-owner of l’Atelier Barcelona is a specialist in tea biscuits, and for a reason he is the only chef who has won the Dulcypas Award for the Best Tea Biscuit in Spain twice.

In Break!, published by Books For Chefs in a bilingual version (Spanish and English), he not only gathers the most emblematic tea biscuits from different countries, but also teaches how this product can be modernized by introducing cutting-edge technology, innovative concepts, and confectionery techniques.

Oh Là Là! by Yohan Ferrant. Practical manual of creative baking and pastry-making

Yohan Ferrant, he director of the Baking School Barcelona Sabadell reflects his particular way of understanding the trade in his first book, Oh Là Là!

Published by Books For Chefs, it is a practical bilingual manual (Spanish and English) on creative bakery and pastries, essential for professionals to be able to design a first-class offer with personality. In addition to reviewing the ingredients and fundamental aspects of bread making, this book details the step-by-step instructions and recipes for 25 breads structured into four sections: commercial, with added nutritional value, decorative, and terroir/special. In addition, it includes chapters dedicated to panettone, brioche, and puff pastry.

Sweet Concepts by Gregory Doyen. 100% Doyen

The acclaimed French chef’s first book, Sweet Concepts, has been back on sale since last March, exclusively at Books For Chefs, and has since become one of our bestsellers.

Available in English, it is a reflection of Gregory Doyen’s patisserie, which is based on modernity, simplicity, and quality ingredients. It contains 45 exclusive recipes and 220 sub-recipes, 20 step-by-step technical guides, tips and notes, the stories behind his creations, and testimonials from popular chefs.

Ju Chamalo’s Mes Flans Pâtissiers 1 and 2. For flan fans

Ju Chamalo‘s passion for flans is not waning, rather it is growing every day. So much so that he has just released volume 2 of his successful book, Mes Flans Pâtissiers. Although both are originally written in French, you can find them in English exclusively on our online bookstore, Books For Chefs.

One of the great attractions of these books is their educational nature. The more than 100 recipes contain numerous tips and tricks, as well as step-by-step instructions.