The book consists of cakes, desserts, petit fours, pastries and bakery, bonbons, artistic chocolate. This ones a little hard to find but worth seeking out. Dessert cuisine by oriol balaguer is also very good. Obsession by oriol balaguer new publication from top spanish pastry chef the play on words within the book s title is clear. Jun 06, 2002 this is an outstanding book dedicated to dessert cuisine. Jun 25, 2015 obsession by oriol balaguer new publication from top spanish pastry chef the play on words within the book s title is clear. So perhaps this book is in the resting stage and i need to digest its message and learn from it. Oriol balaguer, revolutionary of the dessert kitchen, is the new focus. It has been 15 years since the publication of oriol balaguers first book, dessert cuisine. His is an obsession for quality, for a job well done, for perfection, for continuously learning and improving, for beauty, for harmony, balance, aesthetics and the presentation of. Inspired by his father, himself a pastry chef and chocolatier, balaguer discovered his passion for pastry at a young age. Oriol balaguer has extraordinary command of raw materials that allows him to optimize its use and yield. Such compartmentalization has evaporated from his catalogue of minimalist gastronomic jewels, which includes classics such as his famous chocolate sherbet, which bursts in the mouth, and his half pods of mandarin truffle with salt.
Everything from ingredients and techniques to hundreds of recipes illustrations throughout the book. Nov 01, 2006 aside from this big, beautiful book, im kneedeep in oriol balaguers dessert cuisine. Browse and save recipes from dessert cuisine to your own online collection at. Chef oriol balaguers dessert cuisine is a really great book. Nice book, not too many desserts in the book but however it is a great, modern, michelin star italian cookbook. Dessert cuisine by oriol balaguer, 9788472120884, available at book depository with free delivery worldwide. Oct 10, 2018 spain will be represented by the famous pastry chef oriol balaguer, who will take to the main stage on october 22nd to talk about the sweet cuisine. Dessert cuisine by oriol balaguer nonfiction books. It is a complete work in which the reader will find a wide range of creations that highlight the versatility of this great master. He has worked with ferran adria and paco torreblanca, among others.
The author s initials are the prefix of a word which defines his. Oriol balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art. Jun 06, 2002 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. Lecole valrhona brooklyn prepares classes in new york, california, and paris in 2020 oriol balaguer and fabrizio galla join relais desserts nine examples of putting basil to good use in pastry lecole valrhona brooklyn prepares a modern and inspiring training program for 2019 four gold medal artisan panettones the first international bakery and pastry seminar in greece oriol balaguer. That is to say, he has his own signature, a personal style that underpins everything he does, from the packaging of his creations to his shops and his collections. Previous book ideas and recipes between cuisine and pastry, by jose romero. Prices including delivery for dessert cuisine by oriol balaguer. Dessert cuisine by oriol balaguer, available at book depository with free delivery worldwide. But without neglecting taste there is no reason for it, because, as the author notes, it is very disappointing when the taste is not up to the expectations raised by. The play on words within the book s title is clear. More than 80 creations of incomparable beauty by the hand of one of the greatest creators in current sweet cuisine internationally. See more ideas about books, dessert book and cake decorating books.
Jun 06, 2002 buy dessert cuisine by balaguer, oriol isbn. His is an obsession for quality, for a job well done, for perfection, for continuously learning and improving, for beauty, for harmony, balance, aesthetics and the presentation of his creations, for the packaging of all his collections. He will also share with you the important symbiosis between pastry and cuisine. I have the marshall book, and i think that it is not that great it is not geared toward high end ice cream. Now he, alongside grupo vilbo, presents obsession, the new and brilliant book by this. Foodista recipes, cooking tips, and food news mcindoe. Oriol balaguer professional pastry chefs at so good magazine. Aside from this big, beautiful book, im kneedeep in oriol balaguers dessert cuisine. This book is the best proof of chef oriols boundless genius and indisputable talent. Dessert cuisine oriol balaguer a long list of breads, each with its own name, sharing the shop window with exquisite cake and pastry treats such as croissants and cup cakes. World acclaimed pastry chef oriol balaguer presents this professional book now in english. Leafing through the pages handsomely bound by rotogravure covers and a silkscreened fabric spine is like entering an otherworldly realm, replete with surreal. The meaning of this concept that we are interested in cannot be found in the dictionary.
He does a very simple dessert of polenta and milk gelato which got me onto the theme, corn. 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. Dessert cuisine by balaguer, oriol 2002 hardcover on. Hi all,having recently invested in oriol balaguers dessert cuisine book, i now see much need in the ingredients for syrup at 24 b. Obsession by oriol balaguer english and spanish text 306 pages, hardcover concocter of spains best butter croissant, barcelonabased chef oriol balaguer began revealing his secret formulas in dessert cuisine, his creativity reaching an alltime high in this latest collection of his recipes. Planeta gastro presents bake it simple easy pastry recipes by oriol balaguer to prepare at home a new book with 60 recipes for all audiences, which encourages you to practice sweet cuisine with traditional proposals. A new book with 60 recipes for all audiences, which encourages you to practice sweet cuisine with traditional proposals.
This is an outstanding book dedicated to dessert cuisine. If youve ever felt intimidated by the thought of attempting really high end pastry work, this book should help you get past that. A book in which balaguer gathers his best cakes, desserts, petit fours, pastries and bakery, bonbons, artistic chocolate the type of obsession oriol balaguer suffers from is great, as it is projected in multiple manifestations. Next book four in one, on the boundaries of chocolate. Aug 29, 2003 i have the marshall book, and i think that it is not that great it is not geared toward high end ice cream. Pastry chef oriol balaguer heads to annual starchefs congress. Dessert cuisine oriol balaguer hardback published 20020606 by montagud editores. Dessert cuisine of oriol balaguer thread in professional pastry chefs thread starter started by pjm333, start date jun 18, 2003. And oriol balaguers book dessert cuisine, i worked for him for three weeks his whole family is into pastry. Dessert cuisine by oriol balaguer montagud editores, 2002. Read the complete saveur 100 story see the complete. If pierre herme is the picasso of pastry, then oriol balaguer is surely the dali of desserts. His is the pastry of collections, design, glamour and elegance.
Dessert cuisine is a revolutionary concept whose complexity is displayed through such daring creations as his ibigarreau cherry soup with cream cheese sorbet and beet, tomato ravioli with yogurt sorbet and basil and curry chocolate lollipops. Obsession by oriol balaguer english and spanish text 306 pages, hardcover concocter of spains best butter croissant, barcelonabased chef oriol balaguer began revealing his secret formulas in dessert cuisine, his creativity reaching an alltime high in this latest collection of his recipes for obsessions recipesmore than 60follow our thumbnail pictures until the last one, an image of. In 2002, balaguer opened his own pastry and confectionary studio where he produces two unique collections every year. Mar 05, 2008 hi all,having recently invested in oriol balaguers dessert cuisine book, i now see much need in the ingredients for syrup at 24 b. Spain will be represented by the famous pastry chef oriol balaguer, who will take to the main stage on october 22nd to talk about the sweet cuisine. The book by oriol balaguer shows the young master with some of his most innovative ideas, a must for every top pastry kitchen. A book in which balaguer gathers his best cakes, desserts, petit fours, pastries and bakery, bonbons, artistic chocolatein total more than 80 creations of incomparable beauty by the hand of one of the greatest creators in current sweet cuisine.
The authors initials are the prefix of a word which defines his successful career. Now he, alongside grupovilbo, presents obsession, the new and brilliant book by this renowned chef from barcelona. A book in which balaguer gathers his best cakes, desserts, petit fours, pastries and bakery, bonbons, artistic chocolate in total more than 80 creations of incomparable beauty by the hand of one of the greatest creators in current sweet cuisine. Everyday low prices and free delivery on eligible orders.
The artistic chocolate creations of his pastry chef father, awakened his vocation and conviction from a very young age that he would become a world renowned chocolatier, pastry and dessert chef, a trade for which, as he himself explains, he was born. Book dessert cuisine by oriol balaguerlibreria gastronomica. Amazing book on pastry good condition 50 firm, 1242798697. The type of obsession oriol balaguer suffers from is great, as it is projected in multiple manifestations. Feb 10, 2015 it has been 15 years since the publication of oriol balaguers first book, dessert cuisine. The dishes are intricate and beautiful, yet chef balaguer breaks everything down into manageable elements. Though young for his stature, oriol balaguer is one of the great masters of this new professional style, this revolution that constitutes the. I really like his style, simple and traditional but very modern at the same time. Chef balaguer will expose you to the latest techniques in plated desserts, his philosophy in developing concept cakes, the technology behind chocolate showpieces, as well as the technology of bonbons. Everything from ingredients and techniques to hundreds of recipes illustrations throughout the book demonstrate his techniques. The pastry magazine recommended for the best pastry chefs. Dessert cuisine is a revolutionary concept in the new world of gastronomy. The book by oriol balaguer shows the young master with some of his most innovative ideas, a must for every.
You can change region by clicking the flag in the toolbar. F javier antoja a collection of pastry and dessert recipes from oriol balaguer, one of spains most famous and promising pastry chefs. If you want to make industrial scale ice cream to compete in supermarket sales with dreyers or breyers that is one thing. Basic manual to learn how to make, handcrafted, cakes and pies, pastries, crepes and waffles, bread, products without sugar and other specialties, such as the famous croissant recipe by oriol balaguer, awarded best croissant of spain 2014. Oriol balaguer asserts himself as one of the premiere pastry chefs of our time along with. Pastry chef oriol balaguer heads to annual starchefs. Oriol balaguers obsession, almost ready english subtitles. Orders received on a friday before 3pm for next day delivery will be despatched friday for delivery on monday excepting bank holidays. May 12, 2012 chef oriol balaguers dessert cuisine is a really great book. It is clearly presented with precise instructions for the dishes and techniques used. Oriol balaguer asserts himself as one of the premiere pastry. This fascinating book is the proof of oriols boundless geni. This fascinating book is the proof of oriols boundless genius and indisputable talent. Perfectly reflected in this universal pastry chefs new book.