Following in the wake of the gastronomic evolution – this culinary revolution of recent years – many books are appearing on the market that are much more than traditional cookery books. Here are three of them.
The first, el libro de las espumas (Espuma Recipe Book), is a small book with recipes and tips for using siphons, which, as the title suggests, aims to spread the techniques, types and uses of espumas.
The second, la magia del whip (the trick with the whip), is perfect for professional chefs wanting to benefit from all the different magical possibilities opened up by siphons and to learn about the versatility of espumas in the different areas of catering. The book includes in-depth instructions as well as tips and recipes.
The third, léxico científico-gastronómico (a scientific-gastronomic lexicon), is a dictionary of present-day cooking, giving equal importance to the nature of the foods and to their reactions and the processes they undergo when the dishes are being prepared.