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bieniek
10-11-2012, 01:31 PM
http://imageshack.us/a/img442/5076/1005194m.th.jpg (http://imageshack.us/photo/my-images/442/1005194m.jpg/)


...Im digesting right now.

Not as cool as My Gastronomy and not as nice to read as Under Pressure but very many technical informations in there, some useful, some just good to know.
Very hard to read in fact.

Would I say you HAVE to have it as a pro? Yes, if someone else pays and you can use it, like in my case :spiteful:

Lucretia
10-11-2012, 02:39 PM
I hope this doesn't mean we're going to start seeing foams in all your dishes!

bieniek
10-11-2012, 02:59 PM
Hehe no ma'am it certainly does not mean that!

The books are not about foams though, but still Im not boing to spherify, hehehe or use "sodium hydroxymetaphosphate" :fanning: