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 is something of a chocolate addict.

He insists he never tires of chocolate even though he spends all day working with it. Another of his lines of research is his sugar-free desserts that use other sweeteners, making them suitable for diabetics.

This sweet surprise is called La Duquesita. Or Log In if you’re already a member. La Cocina De Los Cocuna.

Title: Oriol Balaguer. La cocina de los postres

This is an outstanding book dedicated to dessert cuisine. If you keep browsing this website, you’re implicitly accepting this site cookies and our Privacy Policy.

It is clearly presented with precise instructions for the dishes and techniques used. The book by Oriol Balaguer shows the young master with some of his most innovative ideas, a must for every top pastry kitchen.

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. 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. A meticulous and unhurried production process is the secret that guarantees Classic Line’s daily supply of creative freshly baked cocjna.


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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. Add this product to your cart and log in so we can accurately calculate the shipment cost.

Dessert Cuisine Oriol Balaguer For more information on what data is contained in the cookies, please see our Privacy Policy. 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.

Oriol Balaguer

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

He studied at balager Patisserie School in Barcelona but in fact was born into the worlds of confectionery and pastries, his father having run his own cake shop. At the age of just 21, he obtained the Award for the Best Pastrychef in Spain, the start of a series of culinary successes.

You’ll get access to discounts and interesting offers. With this revolutionary philosophy, in he set up his own patisserie and confectionery studio, the first in Spain. Should you have any question regarding its future availability, please send a message to infoweb montagud. At the end of Madrid foodies received a tasty surprise from Orio Balaguer, who ownes a pastry shop in the city since 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.


In he was back in the news: The shipment is free for Spain. Sign In with us and become a Montagud’s Club member. Dessert Cuisine is a revolutionary concept in the new world of gastronomy.

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

They aroused his chocolate-centered creativity. 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.

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. 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. This led to his collection called “Bye bye orill. We’ve special shipment fees for some products applicable to some countries.