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.

Dessert 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.