Dessert Cuisine (ENGLISH), Oriol Balaguer

This is an outstanding book dedicated to dessert cuisine. The book by Oriol Balaguer shows the young master with some of his most innovative ideas, a must for every top pastry kitchen. Dessert Cuisine is a revolutionary concept in the new world of gastronomy. This fascinating book is the proof of Oriol's boundless genius and indisputable talent. The book ís beautifully presented with a modern design and high quality photography. It is clearly presented with precise instructions for the dishes and techniques used.

Oriol Balaguer's La Cocina De Los Postres now for €59.00. More than 100 dessert recipes. From patisserie to dessert cuisine. Through its luxurious presentation and extraordinary photographic quality, this book will introduce you to the world of dessert cuisine. Oriol Balaguer demonstrates a precise knowledge of raw materials that allows him to optimize their performance and use. He clearly presents the necessary ingredients, describes the preparation process, and provides comments for perfect assembly, plating, and consumption. Sweet cuisine is undoubtedly a revolutionary concept. Oriol Balaguer knows how to capture all its complexity in daring creations (such as a "cherry soup with fresh cheese and beetroot ice cream", "tomato ravioli with basil and yogurt sorbet" and "curry chocolate lollipops") which are the best examples of his undisputed art and inexhaustible ingenuity. According to Ferran Adrià, "we are looking at one of the most complete professionals that the world of gastronomy in this country has produced in the last 30 years." Also available in English and French.