Shortly after its inception in 1990, Bibliotheca Culinaria began to flank its specialized bookselling activities with its own line of publications. With the aim of giving a voice to Italy’s many fine chefs, it began with a series of monographs designed to showcase their talents and has continued to focus on the creative impulse that drives these professionals. Explorers and experimenters, our authors have also encouraged us to expand their horizons by making the work of their colleagues in other countries available in the Italian language. Bibliotheca Culinaria embarked on a series of co-edition projects in 2002 and is proud to have published the work of a truly international roster of fine chefs such as Paco Torreblanca, Michel Roux, Charlie Trotter and Nobu Matsuhisa.  In the small Italian book market, this focus on excellence was a bit audacious, but it has proven to be our wisest choice.

In a relatively brief period, Bibliotheca Culinaria has consolidated a position as the publisher of choice for Italy’s most discerning professionals. A commitment to assembling a highly motivated creative team for each project has won us some very tough and demanding authors and a similar dedication to aesthetic and photographic research has allowed us to become a reference point.

In this section of the website you will find all of the Bibliotheca Culinaria publications currently available for sale. The same titles may also be located through the Advanced search box on the Bookshop side of the site.