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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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At the age of just 21, he ce the Award for the Best Pastrychef in Spain, the start of a series of culinary successes. 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.

Balaguer smiles as he recollects the afternoon snacks of bread with olive oil and chocolate.

They aroused his chocolate-centered creativity. With this revolutionary philosophy, in he set up his own patisserie and confectionery studio, the first in Spain.

Descargar La Cocina de los Postres – Oriol Balaguer – PDF – IPAD – ESPAÑOL – HQ | A | Pinterest

Coocina 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.


He is something of a chocolate addict. He insists he never tires of chocolate even though he spends all day working with it. Oriol Balaguer coicna chocolate with almost anything -cheese, liqueurs, savory and bitter flavors.

Book La Cocina De Los Postres by Oriol Balaguer|Librería Gastronómica

He forms part of the new generation of pastry chefs who orio, broken down the barriers separating savory and sweet. 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.

Another of his lines of research is his sugar-free desserts that use other sweeteners, making them suitable for diabetics. This led to his collection called “Bye bye sugar”. La cocina de los postrespublished in and posfres 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.

In SeptemberOriol Balaguer presented his new line of business, complementing his high-class cake shops. In he was back in the news: A meticulous and unhurried production process is the secret that guarantees Orio, Line’s daily supply of creative freshly baked bread.


Everyday style, country style, corn, chocolate and orange, beer, sunflower seeds, black olive, etc.

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. At the end of Madrid foodies received a tasty surprise from Orio Balaguer, who ownes a pastry shop in the city since This sweet surprise is called La Duquesita.


La Cocina De Los Postres

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. This website uses cookies to deliver superior functionality and to enhance your experience.

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