Dessert Cuisine

World-acclaimed pastry chef Oriol Balaguer presents this professional book now in English.

Features:

• Everything from ingredients and techniques to hundreds of recipes
• Illustrations throughout the book that demonstrate his techniques
• Full-page color photographs of the finished desserts

This is a unique book that will be sought by professional pastry chefs.

Contents

• How to Achieve a Work of Art
• The Five Senses of Taste
• Creative Freedom
• The Restaurant Dessert
• Desserts and Wine
• Materials: Flour; Sugar; Dairy Products; Salt; Eggs; Chocolate; Ice Cream and Sorbets; Reductions; Stocks; Optimizing Work
• Transition: From the Pastry Shop to the Kitchen
• Evolution: New Horizons
• Creation: Sweet Cooking on the Boil
• Remakes: Revolution of the Classics
• Cakes: Cakes in the Restaurant
• Caprices: Tapas, Lollipops and "Petits"

No returns on books.

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