Textures
Since its inception in 1997, elBullitaller (the workshop of brothers and revolutionary chefs Albert & Ferran Adriá) has had the goal of broadening the range of possible textures in cooking. The fruit of this experimentation is a series of techniques that, like foams and clouds, have brought about an evolution in their cooking style.
They present the Texturas line of products, essential for you to be able to incorporate some of their best-known techniques to your kitchen, such as hot gelatins, airs, melon caviar or spherical ravioli. For more info and recipes, visit: http://www.texturaselbulli.com
Texturas |
