Dessert Cuisine (English edition) By Oriol Balaguer

1 Last items in stock

Discover Dessert Cuisine by Oriol Balaguer, an exceptional English book dedicated to contemporary haute pâtisserie. A true reference for pastry chefs, this book explores the boundaries of gourmet sweet cuisine with bold and innovative creations. Illustrated with artistic photographs, it reveals the precise techniques and the avant-garde vision of a master of modern dessert.

Author: Oriol Balaguer
Language: English 🇬🇧

€114.69

In stock, delivered within 1 to 5 working days

Description

Dive into the fascinating world of the Gourmet sweet cuisine with Dessert Cuisine, the masterpiece ofOriol Balaguer, a key figure in the modern Spanish pastry. Published by Montagud Publishers, this sumptuous work stands as an absolute reference in the world of dessert cuisine, this innovative movement that brought pastry into the realm of haute cuisine.

In this book, Oriol Balaguer reveals more than Creative recipes, the result of remarkable research and technical refinement. From the chilled cherry soup with fresh cheese and beetroot ice cream to the tomato basil ravioli and yogurt sorbet, by going through the chocolate-curry lollipop, each creation bears witness to its aesthetic audacity and of its mastery of textures and flavors.

With a sumptuous iconography and a modern layout, , Dessert Cuisine appeals to both professionals and knowledgeable amateurs alike. Each recipe is accompanied by high-definition photographs, of precise comments on the ingredients, preparation methods, and assembly principles. The reader discovers a scientific approach to taste combined with a rare artistic sensitivity.

The author describes with clarity the Culinary techniques which underpin its reputation, while sharing its vision: that of a gourmet pastry, anchored in excellence, creativity, and respect for the product. This book marks a key step in the transformation of traditional pastry into dessert cuisine, a world of its own in fine dining restaurants.

This work by 320 pages, richly illustrated and printed on high-quality paper, also stands out for its Luxurious presentation. Genuine Contemporary Bible of Pastry, , Dessert Cuisine is an indispensable tool for any pastry chef, , culinary arts teacher, or an enthusiast wishing to deepen their understanding of Gourmet desserts.

Dessert Cuisine is not just a cookbook, but a manifesto of the modern sweet creation, where technical rigor meets the poetry of forms and the accuracy of taste.