Sin más, los enlazo y recomiendo!
Introducción
Sous Vide, by Joan Roca (El celler de Roca)
Brain candy by Bill Yosses (White House Pastry Chef))
Olive oil and viscosity by Carles Tejedor (Via Veneto)
Heat, temperature and chocolate by Enric Rovira
Foof texture and flavor by Grant Achatz (Alinea)
Emulsions by Nandu Jubany (Can Jubany)
Gelation by Jose Andres (ThingFoodGroup)
Browning and oxidation by Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)
Meat glue by Wylie Dufresne (wd~50)
Cultivating flavour by Dan Barber (Blue Hill)
Creative cealings by David Chang (momofuku)
Un saludo
No hay comentarios:
Publicar un comentario