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 demonstrate his techniques
• Contains full page color photographs of the finished desserts

This is a unique book that will be sought by professional pastry chefs. It is of the same quality as such books as The Patisserie of Pierre Hermé • Au Coeur des Saveurs by Frédéric Bau.

Oriol's book is also available in his own language of Spanish La Cocina de los Postres and also in French La Nouvelle Cuisine des Desserts.

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"

Basic Recipes
Glossary
Index

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