Beyond the traditional cookery books, and following the guidelines of the culinary revolution that has taken place in the last few years, new works are appearing in response to this gastronomic evolution. Here are three of them.
The first two are the perfect complement for professionals who wish to take full advantage of the possibilities of syphons and discover the versatility of foams in the different fields of catering. They are works that contain detailed instructions and tips for use, as well as recipes designed to bring outstanding novelties.
The third book may be regarded as a dictionary of cooking today, in which the nature of the food is as important as the reactions and processes it is subjected to during the preparation of the dishes.


La magia del Whip | Recetario Espumas