21st C, The New Generation in Pastry [Paperback]

Oriol Balaguer (Author), Ramon Morato (Author), Miguel Sierra (Author), Isaac Balguer (Author), Carlos Mampel (Author), Abraham Balaguer (Author), Abraham Palomeque (Author), David Pallas (Author)

Book Description

Publication Date: 2007

Eight great professionals of patisserie: Oriol Balaguer, Ramon Morató, Miguel Sierra, Isaac Balaguer, Carlos Mampel, Abraham Balaguer, Abraham Palomeque, and David Pallas offer a wide spectrum of the new era of professionals, already considered masters in their field. These acclaimed pastry chefs are a perfect example of the high level of professionalism enjoyed in patisserie today and a clear demonstration of the art and technique of the new generation. The New Generation in Pastry covers a wide selection of new offerings in desserts and pastry, ranging from boutique patisserie to restaurant desserts.

Product Details

• Paperback: 248 pages
• Publisher: CHIPS (2007)
• Language: English
• ISBN-10: 8472121240
• ISBN-13: 978-8472121249
• Product Dimensions: 10.2 x 9.6 x 1 inches
• Shipping Weight: 3.2 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #670,445 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

4.0 out of 5 stars Don't be put off by the price. For professionals it's worth every penny, March 7, 2009

By 

Reginald Abalos - See all my reviews
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This review is from: 21st C, The New Generation in Pastry (Paperback)

This book showcases the top modern Spanish pastry talent currently evolving on the Iberian penninsula. The Balaguer brothers and Mey Hoffman are probably the most recognized, but every contributer showcases a unique take on classical pastry as well as some savory applications. Note that Oriol Balaguer isn't the sole author of this book, there are about a dozen pastry chefs who have contributed. Pictures are stunning, but some of the formulas are not as descriptive or well written (I'm guessing language translations was a big culprit) This book is really tailored for professionals as it assumes you know the basic and sometimes a little more advanced/modern techniques currently employed by todays pastry field. Great for inspiration for unique flavor combos and presentation, definitely keeps you abreast of what is currently being done in modern pastry and hints of what is to come in the future. The title, I guess says it all.