Dessert Cuisine [Hardcover]

Oriol Balaguer (Author)

Book Description

Publication Date: June 6, 2002

This is one of the most innovative gastronomy trends, a must in the best restaurants. Though his young age, Oriol Balaguer is considered to be one of the great masters of this new professional style. He has led the revolution making the move from shop patisserie to restaurant patisserie as a natural evolution of his frantic professional path. The book has beautiful presentation and modern design, along with the high quality photographs, making it fascinating and will take you into the world of dessert cuisine. Oriol Balaguer has extraordinary command of raw materials that allows him to optimize its use and yield. He gives a clear presentation of the necessary ingredients, describes the preparation methods with precise instructions for techniques used and makes comments and advice to consider for perfect preparation, assembly, serving and consumption. Dessert cuisine is a revolutionary concept whose complexity is displayed through such daring creations as his ěbigarreau cherry soup with cream cheese sorbet and beet, tomato ravioli with yogurt sorbet and basil and curry chocolate lollipops. This book is the best proof of Chef Oriol's boundless genius and indisputable talent.

Product Details

• Hardcover: 320 pages
• Publisher: Montagud Editores (June 6, 2002)
• Language: Spanish
• ISBN-10: 8472120880
• ISBN-13: 978-8472120884
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,192,894 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars New Patisserie, July 11, 2007

By 

Reginald Abalos - See all my reviews
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This review is from: Dessert Cuisine (Hardcover)

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.