Title: Oriol Balaguer. La cocina de los postres, Author: mperezp, Name: Oriol Balaguer. La cocina de los postres, Length: pages, Page: 1, Published. Descargar La Cocina de los Postres – Oriol Balaguer – PDF – IPAD – ESPAÑOL – HQ. This book is written by a dynamic young pastry chef from Spain. His name is Oriol Balaguer, and he is little-known outside his native shores.

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Cookies usage This website requires cookies to provide all of its features. This website uses cookies to deliver superior functionality and to enhance your experience. This is an outstanding book dedicated to dessert cuisine. Fortunately, just a mere six months later, famed Spanish oril chef Oriol Balaguer has reopened La Duquesita, keeping both its spirit and traditional pastries alive.

Oriol Balaguer. La cocina de los postres-ISSUU PDF Downloader

In he was back in the news: He studied at the Patisserie School in Barcelona but in fact was born into the worlds of confectionery and pastries, his father having run his own cake shop. Oriol Balaguer combines chocolate with almost anything -cheese, liqueurs, savory and bitter flavors.

Or Log In if you’re already a member. He insists he never tires of chocolate even though he spends all day working with it. This sweet surprise is called La Duquesita. Everyday style, country style, corn, chocolate and orange, beer, sunflower seeds, black olive, etc. Dessert Cuisine is a revolutionary concept in the new world of gastronomy.

Spanish Chefs. Oriol Balaguer: biography, recipes, restaurants, books, awards | Food from Spain

Dessert Cuisine Digital Ed. Dessert Cuisine Oriol Balaguer At the end of Madrid foodies received a tasty surprise from Orio Balaguer, who ownes a pastry shop in the city since Should you have any question regarding its future availability, please send a message to infoweb montagud. 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.


In SeptemberOriol Balaguer presented his new line of business, complementing his high-class cake shops. Sign In with us and become a Montagud’s Club member. With this revolutionary philosophy, in he set up his own patisserie and confectionery studio, the first in Spain.

A meticulous and unhurried production process is the secret that guarantees Classic Line’s daily supply of creative freshly baked bread. He is something of a chocolate addict.

Title: Oriol Balaguer. La cocina de los postres

This led to his collection called “Bye bye sugar”. The shipment is free for Spain. We’ve special shipment fees for some products applicable to some countries.

You’ll get access to discounts and interesting offers. For more information on what data is contained in the cookies, please see our Privacy Policy. La Cocina De Los Postres.

If you keep browsing this website, you’re implicitly accepting this site cookies and our Privacy Policy. They aroused his chocolate-centered creativity. Add this product to your cart and log in so we can accurately calculate the shipment cost.

Continued use of this site indicates balatuer you accept this policy. The book by Oriol Balaguer shows the young master with some of his most innovative ideas, a must for every top pastry kitchen. At the age of just 21, he obtained the Award for the Best Pastrychef in Spain, the start of a series of culinary successes. Another of his lines of research is his sugar-free desserts that use other sweeteners, making them suitable for diabetics.


Oriol Balaguer

Such compartmentalization has balagher 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. He forms part of the new generation of pastry chefs who have broken down the barriers separating savory and sweet.

As if it were a fashion store, this bakery in Morales ppostres in Barcelona produces two exclusive collections a year of pastries and chocolates — spring-summer, and autumn-winter, reflecting this master pastry chef’s inquiring nature and enthusiasm for exploration.

It is clearly posgres with precise instructions for the dishes and techniques used. Balaguer smiles as he recollects the afternoon snacks of bread with olive oil and chocolate. This fascinating book is the proof of Oriol’s boundless genius and indisputable talent.

La cocina de los postrespublished in and awarded the prize for the world’s best dessert book, covers some of the creations that are being exported to the US, Hong Kong and Japan.