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In his landmark self titled debut. Oriol Balaguer asserts himself as one of the premiere pastry chefs of our time (along with Fransisco Torreblanca, Ramon Morato and Jordi Butron) The Spanish and El Bulli influence is clearly evident in all of Balaguers creations. The recipes are precise and well calculated, there is also good basic information on raw ingredients and base recipes that on their own would be worth buying this book for (such as his signature caramel "handkerchiefs" and chocolate creams) Only for the serious pastry professional, as most ingredients used are not generally available to the public in small amounts (but absolutely possible if you do some searching on the net) The quality of the photographs and of the raw silk binding in general constitute the relatively high price, but again well worth it. I constantly go back to this book for reference in developing new ideas. As an aside "Siglo 21 The New generation in Pastry" which is also available on Amazon is not totally authored by Balaguer but does feature select recipes that cannot be found in this book.
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