Books

Montagud Editores exclusively produces works in the field of gastronomy since 1906. His career is characterized by valuing and caring for the quality, avant-garde and diversity of his works. Through its publications, it becomes a means of communication between the most restless and creative chefs, confectioners, last-timers and bakers. Likewise, it sets a trend by transmitting the latest ideas and techniques, thus becoming a great source of inspiration for professionals and amateurs in the sector.