Las espumas: Técnica, tipos y usos

 

Name: Las espumas: Técnica, tipos y usos 

Author Name: ISI and ICC (Institutional Publication) 

Tags: culinary foams, molecular gastronomy, texture techniques, foam applications, food science, professional cooking, ISI, ICC, modernist cuisine, technical manual 

Description: A specialized guide exploring the science and versatility of culinary foams, Las espumas: Técnica, tipos y usos delves into the methods, types, and practical uses of foam in modern cooking. Produced by ISI and ICC, this resource is ideal for chefs and culinary professionals interested in molecular gastronomy and innovative texture manipulation.