The title of this book has two parts, reflecting two objectives: firtsly, to record the recent unprecedented evolution in cooking and, secondly, to describe the essential elements that go yo make it up.
It is clear that, since what it is fair to call the Spanish gastronomic revolution, cooking has entered a new era. Numerous new techniquesand products have enriched every cook's repertoire. Thanks to the efficiency of modern communication methods, these new discoveries have spread like wildfire. The time has come, therefore, to commit to paper as detailed an inventory of these discoveries as possible.
But given all these changes, as wide reaching as they are revolutionary, one question needs to be asked: how many of these new ideas are going to survive ? Where do the essentials begin, and where do they end, for the cook, the chef, the restaurateur and everyone els with an interest in cooking ?
The vast amount of information assembled in these pages makes it unique work of its kind, combining theory and practice. Both are clearly illustrated by dozens of examples, the result of the combined skills of award-winning and renowned chefs. It is with you, the professionals, that we want to share the fruitsof this expertise.