LA COCINA DE LOS POSTRES ORIOL BALAGUER PDF

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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Another of his lines of research is his sugar-free desserts that use other sweeteners, making them suitable for diabetics.

Book La Cocina De Los Postres by Oriol Balaguer|Librería Gastronómica

At the age of just 21, he obtained the Award for the Best Pastrychef in Spain, the start of a series of culinary successes.

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.

He insists he never tires of chocolate even though he spends all day working with it. Dessert Cuisine Digital Ed. Or Log In if you’re already a member. A meticulous and unhurried production process is the secret that guarantees Classic Line’s daily supply of creative freshly baked bread.

He forms part of the new generation of pastry chefs who have broken down the barriers separating savory and sweet. Such compartmentalization has evaporated from his catalogue of minimalist gastronomic jewels, which includes classics such as his opstres chocolate “sherbet”, which bursts in the mouth, and his half pods of mandarin truffle with salt.

Oriol Balaguer

Add this product to your cart and log in so we can accurately calculate the shipment cost. Everyday style, country style, corn, chocolate and orange, beer, sunflower seeds, black olive, etc.

Balaguer smiles as he recollects the afternoon snacks of bread with olive oil and chocolate. If you keep browsing this website, you’re implicitly accepting this site cookies and our Privacy Policy. Should you have any question regarding its future availability, please send a message to infoweb montagud.

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. Continued use of this site indicates that you accept this policy.

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.

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La Cocina De Los Postres

We’ve special shipment fees for some products applicable to some countries. For more information on what data is contained in the cookies, please see our Privacy Policy. La Cocina De Los Postres. This is an outstanding book dedicated to dessert cuisine. Dessert Cuisine Oriol Balaguer Cookies usage This website requires cookies to provide all of its features. 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 pos.

Dessert Cuisine is a revolutionary concept in the new world of gastronomy. You’ll get access to discounts and interesting offers.

The book by Oriol Balaguer shows the young master with some of his most innovative ideas, a must for every top pastry kitchen. This led to his collection called “Bye bye sugar”. This sweet surprise is called La Duquesita.

In SeptemberOriol Balaguer presented his new postrez of business, complementing his high-class cake shops. 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. Oriol Balaguer combines chocolate with almost anything -cheese, liqueurs, savory and bitter flavors. At the end of Madrid foodies received a tasty surprise from Orio Balaguer, who ownes a pastry shop in the city since He is something of a chocolate addict.

This fascinating book is the proof of Oriol’s boundless genius and indisputable talent.

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

They aroused his chocolate-centered creativity. It is clearly presented with precise instructions for the dishes and techniques used.

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.