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Dessert Cuisine by Oriol Balaguer Hardcover Book - English Edition
Dessert Cuisine by Oriol Balaguer
Dessert Cuisine by Oriol Balaguer - Hardcover Book

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Though young for his stature, Oriol Balaguer is one of the great masters of this new professional style, this revolution that constitutes the definitive step from general pastry making to dessert haute cuisine. His luxurious presentation and modern design, in addition to the extraordinary quality of the photography, contribute to the attractiveness of this work, marking a strong introduction to the world of dessert cuisine. Balaguer dedicates the first chapters of this work to provides a detail and precise knowledge of raw products which allows him to optimize their use and his results. He describes with perfect clarity the necessary ingredients and the process of preparation, as well as offering commentaries for the ideal construction, assembly and tasting.

Sweet cuisine is an undoubtedly revolutionary concept. Oriol Balaguer knows how to express his complexity through audacious creations (like his “frozen cherry soup with fresh cheese and beet ice-cream”, the “tomato ravioli with basil and yogurt sorbet” or the “chocolate curry lollipop”), which are the best demonstration of his inarguable art and his unshakeable genius.
  • Main chapters of this book: Dessert at the restaurant; Ingredients, Transition from baker artisan to the chef’s kitchen; Remakes: the evolution of the classic desserts; the Restaurant desserts; Whims, “tapas”, nibblers and small treats
  • 320 pages
  • Hardcover with photogravure, guaflex-bound silk screened canvas spine
  • Publisher: Montagud Editores
  • Language: English
  • English Edition published in 2001
  • Format: 9.2 x 11.8-in (23.5 x 30 cm)
  • ISBN: 978-84-7212-088-4
  • Spanish edition is also available upon request
  • About Oriol Balaguer: Oriol Balaguer was born in the December 7, 1971. The artistic pieces of chocolate that created his father -a baker from Sarrià- arouse his conviction and vocation that will lead him to become both a pastry chef chocolatier and a candy master. Formed in different national and international institution, spent seven years i El Bulli team from Ferran Adrià, who said that Orion is one of the most complete professionals int the world of gastronomy in the last 30 years. In 2002 he opened the first Studio of pastries and chocolates in Spain. In his Chocolate studio, he develops sensitivity and creativity; he creates two unique collections of pastries and chocolates every year.

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