Two Michelin starred Chef Dani García is one of the most important chefs of Spanish cuisine. He was one of the pioneers to use liquid nitrogen in the kitchen not only in Spain, but worldwide, at a time when it was a completely unknown technique and seemed more like a science fiction gadget than a real cooking tool. Based on Andalusia and Spanish culinary traditions, he integrates innovative, avant-garde techniques giving a very personal touch to his creations. His approach takes the traditional and launches it into the future. Foreword by Ferran Adrià.
Hardcover. In English. 208 pages.