Dessert Cuisine is a compilation of ideas, recipes and a new way of dessert execution and presentation by on Spain's most accomplished pastry Chefs Oriol Balaguer.
Though young for his stature, Oriol Balaguer is at the forefront of a revolution that constitutes the definitive step from general pastry making to dessert haute cuisine. His luxurious presentation and modern design, in addition to the extraordinary quality of the photography, contribute to the attractiveness of this work, marking a strong introduction to the world of dessert cuisine.
Balaguer makes a great show of his precise knowledge of raw products that allows him to optimise their use and his results. He describes with perfect clarity the necessary ingredients and the process of preparation, as well as offering commentaries for the ideal construction, assembly and tasting.
Sweet cuisine is an undoubtedly revolutionary concept. Oriol Balaguer knows how to express his complexity through audacious creations (like his “frozen cherry soup with fresh cheese and beet ice-cream”, the “tomato ravioli with basil and yoghurt sorbet” or the “chocolate curry lollipop”), which are the best demonstration of his inarguable art and his unshakeable genius.
This product was added to our catalog on Monday 01 February, 2010.
