LOGICAL CUISINE de Jordi Cruz

The long-awaited English version of this great book, one of the most appreciated by Spanish chefs. The author, Jordi Cruz, chef of Estany Clar restaurant, demonstrates in this book the advantages of cooking in a vacuum, as well as cooking in low temperatures using all types of ingredients and extracts, juice, or essences. All of its 69 recipes are described with clear precision. Coherent collection of dishes that respects traditional cooking values and also takes advantage of modern cooking techniques to achieve optimal results. In addition, this book also contains different techniques such as texturization in the cold, air, foams, curdles, essences, creams, and uses of olive oil in the kitchen such as spaghettis of oil.