Excaliber Cutlery

Perfection in imperfection, imperfection in perfectionMain chapters of this book: Origins of Taste, Colors of Taste, Texture of Taste, Memories of TasteForword by Pierre Herme135 pagesPublisher: 2am:lab Language: EnglishEdition published in SIngapore, 2011, LIMITED EDITIONA one of kind publication that has been uniquely put together in the spirit of the book and more specifically the book title: Perfection in imperfection / Imperfection in Perfection”, the crumbling of the cover, tears and loose threads are intentional design design features and no defects. Format: 12 x 8 (30 x 3.2) ISBN: 978-981-0809551-8.

An in-depth exploration of the fruit preserving processBook is divided in 3 main chapters, the first chapter explains the differences between Jam, jellies and marmalades. The jam process varies greatly between one fruit and another. Rachel Saunders thoroughly explains how to understanding the fruits, how to choose them, and how they are affected by the cooking process. Preserving equipment details is part of this section.The second chapter is devoted to recipes.The chapter is organized by seasons making jam an all-year round activity dictated by what is fresh at the market.beautifully edited, hardcover with more than 100 stunning photographs by Sara Remington. Full color images illustrate each part of the preserving process–from the different stages of cooking to testing for doneness to the final canning stageHardcover with jacket, 384 pagesAndrews McMeel Publishing, First edition 2010ISBN 978-0740791437.

239 pagesHardcover Publisher: Agnès Viénot Language: FrenchFormat: 9 x 11.5-in (22.5 x 29 cm) ISBN: 978-84-7212-075-4.

10 Chapters300 recipes200 color photographsHardback color binding 600 pages Publisher: Montagud Editores Language: Spanish1st Edition published in 2008 Format: 10.4 x 11.2-in (26 x 28 cm) ISBN: 978-84-7212-137-9.

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 treats320 pagesHardcover with photogravure, guaflex-bound silk screened canvas spinePublisher: Montagud Editores Language: EnglishEnglish Edition published in 2001Format: 9.2 x 11.8-in (23.5 x 30 cm) ISBN: 978-84-7212-088-4Spanish edition is also available upon requestAbout 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..

With almost 80 recipes and more than 260 formulas, they have come together in this project to demonstrate a distinct style through their innovative techniques and refined formulas, some of which have already appeared in the professional review “La Confitería Española” (The Spanish Confectioner) and revised for this occasion; others are brand new, published for the first time in this bookEach creation in Sweet Cuisine contains: a full page, full color, high quality photograph of the finished work composition details ingredients given in metric units method of preparation and assemblyTen (10) Pastry Chef’s original recipes: Frédéric Bau, Yann Duytsche, Jordi Roca, Montse Estruch, Mey Hofmann, Ramon Freixa, Josep Armenteros, Isaac Balaguer, Annick Janin and Abraham Balaguer216 pagesHardcover Publisher: Montagud Editores Language: EnglishEnglish Edition published in 2006Format: 12-in x 8.4-in (29.7 x 21 cm) ISBN: 978-84-7212-120-1Spanish edition is also available upon request.