Ricard Camarena has written "Broths, the Code of Flavour", one of the most eagerly awaited books on the gastronomic scene, explains how Ricard camarena has come transform the very foundations of of cooking itself. All the types of broths the cook uses to prepare his dishes are also examined; their key points are detailed and practical explanation is given via some of this Valencian chef's most iconic recipes.
Ricard Camarena
2 Michelin stars.
The empire of flavour is in Valencia
Ricard Camarena Restaurant
Canalla Bistro
Central Bar
Habitual
The broths of Ricard Camarena
The broths of Ricard Camarena
Searching for clean flavours
The logic behind defatting
With this dish, it all began
Snail risotto without the snails
Ripe mango, cold curry, herbs and seeds
Roasted carrots, cream of salmon roe and coconut-cumin
How to enhance a broth
How to enhance a broth
The flavour enhancers of a broth
Fat as a flavour enhancer
Aromatised fats
Pesto as a flavour enhancer
Purée as a flavour enhancer
Wine, vinegar and juice as a flavour enhancers
Wine as a flavour enhancer
Salt and colatura di alici as a flavour enhancers
Condiments as a flavour enhancer
Index of recipes “flavour enhancers”
Types of broths
Macerated broths
Practical application of a macerated broth
Index of recipes “macerated broth”
Clarified broths
Clarification enhances flavour
Index of recipes “clarified broths”
Before and after
Unclarified broths
The importance of the process in unclarified broths
Index of recipes “unclarified broths”
Thickened broths or ‘veloutés’
Reinvented velouté Index of recipes “veloutés”
Caldos | Ricard Camarena
Categoria: Cucina professionale
Editore: Montagud
ISBN: 9788472121577
Lingua: Spagnolo/Inglese
Pp: 272
Formato: Copertina rigida, 24,5 cm x 32,8 cm