Tony Botella is a renowned professional within the sector who, after various experiences and his time at Grupo Paradís as R&D director, opened his own cooking workshop. It is a center specialized in gastronomic consultancies, training for professionals and catering. But it is also the space in which Botella dedicates himself to his passion: culinary research and the development of new techniques.
 
The elaborations that he presents in this book are the result of his constant desire to evolve and discover new processes and textures. Cocina para Cóctel illustrates Botella's desire to break with the traditional idea of ​​appetizer pieces. It is, as the author defines it, a "kitchen to eat standing up", which does not require cutlery or use the pan support so common in classic cocktails. There are more than 50 original creations from a cuisine specially designed for tasting in a cocktail, grouped under such suggestive titles as "foie bonbons", "stews in the cup" or "makicanapés". Can you imagine the possibility of passing trays with spaghetti-based pieces in a cocktail? Tony Botella suggests an ingenious technique to achieve this.
 
In addition, all the pieces are illustrated in detail through step-by-step sequences and attractive photographs of the final assembly. Its format and innovative binding make this volume a very manageable tool that is very useful for the professional. An original assortment of preparations specially designed and presented for tasting in a cocktail. Best Design Award, Gourmand World Cookbook Awards 2003