In some professions creativity is essential. In others it is everything. In today's cuisine creativeness is a necessity rather than a complement. Appetisers, tapas, soups, desserts, genuine flavours full of tradition. They are now the perfect base for the New Spanish Cuisine's creations.
Written to commemorate the 125th anniversary of Vichy Catalan (The most recognised bottled Spanish mineral water), the book contains the best recipes of the cooking competition organised to celebrate this momentous event.
With recipes from some of Spain's most renowned chef's, the book features some of the latest techniques and conceptual ideas used in restaurants and hotels throughout Spain. The use of foams, cotton candy, sphere's and soil's is spread from appetisers through to desserts and petit fours. This is perfect for anyone interested in molecular gastronomy techniques and recipes.
Bi-Lingual Version (Spanish-English)
This product was added to our catalog on Tuesday 16 June, 2009.
