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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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La Cocina De Los Postres

For more information on what data is contained in the cookies, please see our Privacy Policy. A meticulous and unhurried production process is the secret that guarantees Classic Line’s daily supply of creative freshly baked bread.

This is an outstanding book dedicated to dessert cuisine. Dessert Cuisine Digital Ed.

Low the end of Madrid foodies received a tasty balzguer from Orio Balaguer, who ownes a pastry shop in the city since This website uses cookies to deliver superior functionality and to enhance your experience. In he was back in the news: With this revolutionary philosophy, in he set up his own patisserie and confectionery studio, the first in Spain. Sign In with us and become a Montagud’s Club member. This led to his collection called “Bye bye sugar”.

Oriol Balaguer

Fortunately, just a kos six months later, famed Spanish pastry chef Oriol Balaguer has reopened La Duquesita, keeping both its spirit and traditional pastries alive. 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. Balaguer smiles as he recollects the afternoon snacks of bread with olive oil and chocolate.


Continued use of this site indicates that you accept this policy. This sweet surprise galaguer called La Duquesita. 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. La cocina de los postres-ISSUU PDF Downloader

Should you have any question regarding its future availability, please send a message to infoweb montagud. In SeptemberOriol Balaguer presented his new line of business, complementing his high-class cake shops.

La Cocina De Los Postres.

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. You’ll get access to discounts and interesting offers. Oriol Balaguer combines chocolate with almost anything balagufr, liqueurs, savory and bitter flavors. Another of his lines of research is his sugar-free desserts that use other sweeteners, making them suitable for diabetics.

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They aroused his chocolate-centered creativity. Everyday style, country style, corn, chocolate and orange, beer, sunflower seeds, black olive, etc. Dessert Cuisine Oriol Balaguer 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 oriool every top pastry kitchen. At the age of just 21, he obtained balabuer Award for the Best Pastrychef in Spain, the start of a series of culinary successes.

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

Such compartmentalization has evaporated from his catalogue of minimalist gastronomic jewels, which includes classics such as plstres famous chocolate “sherbet”, which bursts in the mouth, and his half pods of mandarin truffle with salt.