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Paco Torreblanca

World's Best Pastry Book

Paco Torreblanca

This book has been designed as the World’s Best Pastry Book.

Its outstanding success has led us to publish this second edition, which incorporates an English version besides the Spanish original due to its great demand.

Among other topics, this book includes desserts on plate, cakes, step-by-step recipes of sponge cakes, sugar and isomalt decorations, chocolate and chocolates, artistic compositions, traditional doughs.

Chocolate, by Ramon Morato

Best Chocolate Book in the World

Chocolate, by Ramon Morato

This book is a good example not only in terms of a good aesthetic work, but also because it goes deep into the most technical aspect of our trade - something not done before -, why we do what we do, and making progress in the development of a different taste, in a more organoleptic sense.

Greek Meze

Delicious Map of Greece with traditional appetizers

Greek Meze

The appetizers, on the eastern Mediterranean countries like Greece, is synonymous with the culinary culture and served to accompany the drinking, so it is generally salty.

The book "Greek Meze", published by A. Tsitsiloni - Professional Culinary Publishing, released to enrich the knowledge of Greek professionals, creating a delicious map of Greece, through dozens of traditional delicacies recipes.

Vegetable and Fruit Carving

The Complete Manual

Vegetable and Fruit Carving

This is one of three books by, world champion food sculptor, Xiang Wang.

This talented sculptor shows you how to create beautiful fruit and vegetable carvings, as well as, insects, birds, flowers, and plate garnishes.

THURIES MAGAZINE: May - June 2026

No.1 Gastronomic Magazine in the world

THURIES MAGAZINE: May - June 2026

Collaboration of Cucina.gr with the greatest gastronomy magazine in the world, the French THURIES MAGAZINE.

The magazine THURIES MAGAZINE publishes, every 2 months, the most modern developments in gastronomy worldwide.

Through this magazine you have the chance to be informed about the last trends on new dishes, foods and sweets, about modern dishes set-up, wine etiquettes, interviews of big French Chef, exhibitions and competitions that take place each year in Europe, and much more.