This is an outstanding book dedicated to dessert cuisine. The book by Oriol Balaguer shows the young master with some of his most innovative ideas, a must for every top pastry kitchen. Dessert Cuisine is a revolutionary concept in the new world of gastronomy. This fascinating book is the proof of Oriol's boundless genius and indisputable talent. The book is beautifully presented with a modern design and high quality photography. It is clearly presented with precise instructions for the dishes and techniques used.The Dessert Kitchen by Oriol Balaguer now for €59.00. More than 100 dessert cooking recipes. From the workshop pastry to the kitchen pastry. Through its luxurious presentation and extraordinary quality of photography, this book will introduce you to the world of dessert cooking. Oriol Balaguer boasts precise knowledge of raw materials that allows him to optimize their performance and use. With great clarity, he exposes the necessary ingredients, describes the preparation process, and provides comments for the perfect assembly, plating and consumption. Sweet cuisine is an undoubtedly revolutionary concept. Oriol Balaguer knows how to capture all its complexity in bold creations, (such as a "cherry soup with fresh cheese and beetroot ice cream", "Tomato ravioli with basil and yoghurt sorbet" and "Chocolate curry lollipops"), which are the best examples of his indisputable art and inexhaustible ingenuity. According to Ferran Adrià, "we are facing one of the most complete professionals that the world of gastronomy has produced in this country in the last 30 years".
Dessert Cuisine - Oriol Balaguer
Categoria: Cucina professionale
Formato: Copertina rigida, 23 cm x 29,5 cm