In molecular cooking, the cards are shuffled. Very fresh, top-quality foods acquire a different form through the cooking process and, combined with natural structuring products, take on a new look. This cuisine seduces with its intense aroma, but it also surprises with the beauty of its forms.
This book aims to bring clarity by providing descriptions of the main products and techniques used in the production of drop and fake caviar, airs and extruded foods, lollipops and cotton candy. It also allows you to discover how to put smoky, oily or sweet elements on the table and even how to achieve, with liquid nitrogen, jaw-dropping scenic effects.
Author: Rolf Caviezel
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