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

Oriol Balaguer combines chocolate with almost anything -cheese, liqueurs, savory and bitter flavors. 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.

It is clearly presented with precise instructions for the dishes and techniques opstres.

Oriol Balaguer

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The book by Oriol Balaguer shows the young master with some of his most innovative ideas, a must for every top pastry kitchen. He insists he never tires of chocolate even though he spends all day working with it. Add this product to your cart and log in so we can accurately calculate the shipment cost. 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.

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For more information on what data is contained in the cookies, please see our Privacy Policy. At the age of just 21, he obtained the Award for the Best Pastrychef in Spain, the start of a series of culinary successes.

They aroused his chocolate-centered creativity. This led to his collection called “Bye bye sugar”. You’ll get access to discounts and interesting offers. This sweet surprise is called La Duquesita. 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. Balaguer smiles as he recollects the afternoon snacks of bread with olive oil and chocolate.

This website uses cookies to deliver superior functionality and to enhance your experience. He is potres of a chocolate addict. Dessert Cuisine is a revolutionary concept in the new world of gastronomy.

A meticulous and unhurried production process is the secret that guarantees Classic Line’s daily supply of creative freshly baked bread. Fortunately, just a mere six months later, famed Spanish pastry chef Oriol Balaguer has reopened La Duquesita, keeping both its spirit and traditional pastries alive.

Descargar La Cocina de los Postres – Oriol Balaguer – PDF – IPAD – ESPAÑOL – HQ | A | Pinterest

In SeptemberOriol Balaguer presented his new line of business, complementing his high-class cake shops. At the end of Madrid foodies received a tasty surprise from Orio Balaguer, who ownes a pastry shop in the city since 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.

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In he was back in the news: Or Log In if you’re already a member. La Cocina De Los Postres. As if it were a fashion store, this bakery in Morales street 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.

Dessert Cuisine Digital Ed. With this revolutionary philosophy, in he set up his own patisserie and confectionery studio, the first in Spain.

This is an outstanding book dedicated to dessert cuisine. Everyday style, country style, corn, chocolate and orange, beer, sunflower seeds, black olive, etc. Continued use of this site indicates that you accept this policy.

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Another of his lines of research is his sugar-free desserts that use other sweeteners, making them suitable for diabetics. Sign In with us and become a Montagud’s Club member. This fascinating book is the proof of Oriol’s boundless genius and indisputable talent.

The shipment is free for Spain.