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The tomato water ice is the first example of frozen savoury cuisine and there is a new symbiosis between sweet and savoury, overcoming the boundaries previously found between mains and puddings. It is also an example of cocina enmoldada : the preparation is served in a container similar to a champagne glass, which supports its light texture. It was the search for a texture lighter than mousse, which could also carry stronger flavours, that led to the creation of foams — the key piece of the puzzle being the discovery that they could be prepared using a cream whipper.

White bean foam was the first ever served at El Bulli. La menestra de verduras en texturas - Textured vegetable panache.

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Dos formas de presentar el pollo al curry — Two ways of presenting chicken curry. The appearance of such dishes as pollo al curry chicken curry , arroz a la cubana Cuban-style white rice and espinacas a la catalana Catalan-style spinach had little in common with the classics. In the process of deconstruction, the original dish was rebuilt as each ingredient in this case chicken, apple, curry, coconut, garlic and onion had undergone a different treatment, such as being texturised or radically modified.

Due to its subjective character, minimalism is perhaps the most difficult style to define.

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According to El Bulli, it could be said that a minimalist dish is one that creates the most magic with the least ingredients. The best example of this is the minimalismo de bocado , where all the magic is conveyed in a single mouthful.

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Two important parts of the sixth sense are playfulness and irony, both found in the plato de las especias. Another parameter of the sixth sense is provocation. In , when the debate about foams was at its height, El Bulli served a snack that was specially created to provoke a reaction in the diner.


The espuma de humo is a small glass filled with smoked water foam and served with oil, salt and croutons. Taste is the sense that most comes into play in the world of cuisine, but the importance of the other four for sensory stimulation has often been overlooked.

The sensation created by the sopa de guisantes is based on the contrast of temperatures between hot and cold liquid. Condition: New. More information about this seller Contact this seller. Book Description Ediciones Lea, Seller Inventory M Brand New!.

Cocina molecular y fusión

Seller Inventory VIB Book Description Condition: New. Enviamos por DHl cont racking desde diferentes ciudades del mundo ya que tenemos librerias en muchos sitios. Ships with Tracking Number! Buy with confidence, excellent customer service!. Seller Inventory n. Eduardo Casalins.

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Publisher: Ediciones Lea , This specific ISBN edition is currently not available. View all copies of this ISBN edition:. Synopsis About this title Watching ingredients transform through cooking is a wonderful form of alchemy. About the Author : Eduardo Casalins is an Argentinean journalist who specializes in gastronomy, nutrition, and health.