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Description
Dessert Cuisine by Oriol Balaguer is a groundbreaking work, celebrating a revolutionary concept in the world of modern gastronomy. This beautifully presented book captures the essence of Balaguer’s creativity and genius, showcasing some of his most innovative ideas in dessert making.
With a blend of artistic flair and culinary precision, Dessert Cuisine pushes the boundaries of traditional pastry by introducing bold techniques, intricate flavor pairings, and elegant presentation. Each recipe is clearly explained, supported by high-quality photography and modern design that reflects the sophistication of the content. Whether you're a professional pastry chef, culinary student, or advanced enthusiast, this book is an essential addition to any pastry kitchen looking to stay at the forefront of dessert innovation.
With a blend of artistic flair and culinary precision, Dessert Cuisine pushes the boundaries of traditional pastry by introducing bold techniques, intricate flavor pairings, and elegant presentation. Each recipe is clearly explained, supported by high-quality photography and modern design that reflects the sophistication of the content. Whether you're a professional pastry chef, culinary student, or advanced enthusiast, this book is an essential addition to any pastry kitchen looking to stay at the forefront of dessert innovation.
Specifications:
- Author: Oriol Balaguer
- Language: English
- Format: Hardcover
- Pages: 320
- Published: 1 October 2006
- Dimensions: 27.9 x 0.3 x 14.9 cm
- Weight: 2.06 kg
- Skill Level: Professional / Advanced