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Dessert Cuisine, Oriol Balaguer

Product code VX129

We present you with a unique work: the first book to be published that is exclusively dedicated to dessert cuisine, an innovative gastronomic proposal already unavoidable in the finest restaurants. Though young for his stature, Oriol Balaguer is one of the great masters of this new professional style, this revolution that constitutes the definitive step from general pastry making to dessert haute cuisine. His luxurious presentation and modern design, in addition to the extraordinary quality of the photography, contribute to the attractiveness of this work, marking a strong introduction to the world of dessert cuisine. Balaguer makes a great show of his precise knowledge of raw products that allows him to optimize their use and his results. He describes with perfect clarity the necessary ingredients and the process of preparation, as well as offering commentaries for the ideal construction, assembly and tasting. Sweet cuisine is an undoubtedly revolutionary concept. Oriol Balaguer knows how to express his complexity through audacious creations (like his ôfrozen cherry soup with fresh cheese and beet ice creamö, the ôtomato ravioli with basil and yogurt sorbetö or the ôchocolate curry lollipopö), which are the best demonstration of his inarguable art and his unshakeable genius.

Published in ENGLISH

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From its inception as a publishing company, Montagud Editores has specialized in the publication of a variety of technical books directed towards professionals, conceived in the spirit of contributing to their learning and training. Since 1986, Montagud Editores has undertaken new initiatives, conscious of the evolution of communication and the need for training tools that can contribute to the elevation, and consolidation of the level of these sectors for which it serves as an industry voice.

With this goal in mind, Montagud have published innumerable books by professionals covering topics such as baking, pâtisserie, ice-cream making, cuisine, apiculture and technical videos in the field of pâtisserie, baking and restaurant desserts.

With Montaguds’ wide selection of areas covered by their informative books, you will be sure to find everything you need to know about a certain cooking subject. Whilst learning your new culinary skill for work, you will be able to practice and perfect your skills that you will gain from these helpful books. Montaguds’ books are a must for any working kitchen and will help to enhance current skills further whilst offering the chance to learn new skills.

Cooking can be a complex subject with so many different sub categories branching off so the Montagud collection of books will be very helpful as you can concentrate on your subject of interest or expertise instead of having to read through books which are not as clear. Having favoured and mastered particular recipes and techniques, they can of course be adjusted to suit your own methods.

If you are looking for any new kitchen clothing why not check out De Berkel or Club Chef online today. They both provide great quality chef jackets that allow you to cook in comfort with ease.

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