Books for Chefs — Vilbo Ediciones — is a professional gastronomic publisher based in Sant Cugat del Vallès, Barcelona, specialising in books and magazines on pastry, bakery, chocolate, ice cream and haute cuisine. It publishes five leading magazines in the industry: so good.. magazine, so cool.. magazine, Dulcypas, Arte Heladero and Saber y Sabor.
Every edition is born and developed entirely in-house, from the first idea to the printed page, on sustainable, high-quality paper — the photography, the recipe technique, the design. Headquarters are in Barcelona, with correspondents in Tokyo, Paris and Chicago to stay close to the great gastronomic capitals.
In their words: we don't follow trends, we study them; we don't publish just to publish, we do it with purpose. Zucchero Canada carries the Vilbo catalogue — Bachour, Comaschi, Grolet and more — in stock in Calgary.
