Dessert Cuisine by Oriol Balaguer Hardcover Book – English Edition

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