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The third volume in the iglooprofil series brings to the public's attention the DSBA architecture office, founded in 1990, in Bucharest, by the architect and professor Dorin Stefan. The success and fame the the practice is enjoying is owed not just to the great number of projects, but also to the great opening towards innovation and experiment. The proof lies in the book's original concept - architecture as culinary art and the architect as a refined chef - through which the secrets, complex processes and "spices" behind every project will be revealed. "I am more likely to believe in intuition than in reason, in an intuitive architect than in one who works after a program. Intuition keeps one open to information. I don't know whether I have a gift, but I believe that there is such thing as people who have a gift." (Dorin Stefan, interview for igloo magazine).
This search, based on intuition, feverish and passionate, is transposed in the album's pages in a creative way, in three large chapters, with rich visual documentation: Ingredients, Cooking Techniques and Grafts. The projects are "seasoned" with thoughts and confessions of the architect and of friends and colleagues, drawing a portrait of one of the most important architecture practices in Romania, DSBA. On the "menu", one will find: The Opera House office building, Twice Club, The Transylvania Bank Headquarters, the church in Alba Iulia, the housing building in Eminescu Str., The German Quartier, etc.