by Antonio Caro Sánchez-Lafuente · IC Editorial · tapa blanda · ISBN 9788491987291
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«Innovación en la cocina. HOTR048PO» is the training speciality manual by Antonio Caro Sánchez-Lafuente, published by IC Editorial in paperback (292 pages, in Spanish).
Explains the fundamentals of molecular cuisine and its application through techniques such as vacuum, liquid nitrogen, foams and airs, smoke, flowers and sprouts. It also addresses Asian influence on Western gastronomy and current artistic pastry with cupcakes, cookies, coulants, macarons and fondant.
First edition published on 3 February 2020. The code HOTR048PO identifies the training speciality.
Aimed at hospitality and cooking professionals and students, as well as adults in training, interested in innovative culinary techniques.
Tapa blanda
Tapa blanda
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