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Audiobooks & Video Training Dani Garcia, Tecnica Y Contrastes - Tragabuches
Posted on 2010-11-16
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More Dani Garcia, Tecnica Y Contrastes - Tragabuches Dani Garcia, destacadísimo referente de la alta cocina Espana, ha transformado la cocina andaluza convirtiéndola en una de las propuestas más creativas del momento. Este original cocinero, formado de la mano de Martín Berasategui, se ha marcado como meta ensalzar la cocina de su tierra, Andalucía, recreándola y adaptándola a los gustos actuales. Sus tapas, entrantes y sopas frías ya han pasado, sin duda, a formar parte de la historia culinaria de este país... Una cocina de contrastes profundamente enraizada en la tradición andaluza: así se define la cocina de Dani García en Tragabuches. A partir de la interpretación y evolución de los sabores primarios, combinaciones reconocibles, Dani crea potenciando el contraste, ya sea de textura, de temperatura y, sobre todo, de sabor. Y ahí es donde más afina el cocinero marbellí. Porque la suya es una cocina de contrastes pero también de matices, sutiles contraposiciones de sabores que se potencian y suavizan mutuamente. El resultado es sorprendente pero armonioso, emociona al tiempo que despierta sensaciones contrastadas en el comensal. El presente libro recoge la etapa de la consolidación de Dani en Tragabuches, con una cocina madura y de fuerte personalidad propia. Entre los muchos valores añadidos de esta obra, destacan la poco convencional estructura de las recetas (especialmente concebida para dar un espacio prioritario a los comentarios de Dani, destinados al lector ávido de una información que vaya más allá de la mera fórmula), la clasificación de las mismas en bloques de contrastes gustativos (dulce-salado, dulce-salado-tercer sabor y sabores matizados, eje de su filosofía culinaria), y la presentación de los desarrollos científico-gastronómicos más punteros de Dani. La principal innovación es el uso del Nitrógeno Líquido, una técnica que permite cocciones en frío hasta el punto de congelación y se convierte en un perfecto aliado del recetario andaluz, que siempre ha combatido las altas temperaturas a base de sopas frías y ligeros entrantes. El excelente material fotográfico de Mikel Alonso plasma la cocina de Dani en forma de contrastes de color, de luz y de textura. |
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