Contents
The techniques and the way to approach the elaboration of the best wines are within its pages.
The Valencian chef Ricard Camarena, has recently released the best culinary component to prepare “funds “or” broths “.
This is the book “Broths”, which develops a meticulous analysis of the art of flavor that is within the liquid preparations that help us and dominate today’s cuisine.
Broths, The Flavor Code is a masterpiece of gastronomic literature that brings together a compendium of elaborations resulting from the author’s culinary career for more than 15 years behind the stove, discovering and investigating how to improve the taste of a recipe through its broths.
Experience as value and dedication as reward are a large part of the content of the pages of this manual that should accompany the gastronomic library of any chef or chef. lover of gastronomy.<
In search of the best suquet for your recipes
The dishes that the author makes are shelled in detail based on the liquid resulting from cooking the foods that make up his recipe to obtain the desired broth for subsequent preparation and completion.
His recipes and his best culinary creations are brilliantly described in detail in the pages of the issue, which is surely one of the best literary elaborations with a practical basis, that has been written in recent years, from such heyday of our Spanish gastronomy. This one that was detailed in his work, the Gastronomic Culture of the Mediterranean, the president of the Royal Academy of Gastronomy Mr. Rafael Ansón.
As a good Mediterranean, culture runs through his veins and his predilection for the product and especially the local and vegetable of his rich region, makes the bases of the dishes that have been delighting us for years, are a torrent of culinary wealth at the same time as one source of health rich and excellent.
A cooking philosophy that prioritizes the essence and above all knowing how to convey a complete sensory experience to the diner so that it can be enjoyed in an exclusive and unique way.
A 250-page manuscript that not only deciphers the code of flavor, but also its why and its true interior, that molecule that reigns in every heart of a food lover.
The book can be purchased online and here is a link to Ricard Camarena’s website where it links to the publisher’s library where it is marketed. In it you can also complete the rich professional background of the author and his successful restaurants and laboratory that he currently runs.