Tony Botella is a renowned professional in the sector who, after several 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 Bottle is devoted to its passion: culinary research and the development of new techniques.
The elaborations presented in this book are the result of his constant desire to evolve and discover new processes and textures. Kitchen for Cocktail illustrates Bottle's will to break with the traditional idea of appetizer pieces. It is, as the author defines it, a “kitchen for eating standing up”, which does not need cutlery nor does it resort to the panario support so common in classic cocktails. There are more than 50 original elaborations of a kitchen specially designed for tasting in a cocktail, grouped under such suggestive titles as "bonbons de foie", "stews in a cup" or "makicanapés". Can you imagine the possibility of passing trays with pieces based on spaghetti in a cocktail? Tony Botella suggests an ingenious technique to achieve this.
In addition, all the pieces are illustrated in detail using step-by-step sequences and attractive photographs of the final assembly. Its format and innovative binding make this volume a very handy tool of great use to the professional. An original assortment of elaborations specially thought and presented for tasting in a cocktail. Best Design Award, Gourmand World Cookbook Awards 2003. Also available in English and French.