Tuile, powder, foam and liquid.

Dishes are decorated with all kinds of parts that vary in texture, color, and shape.

This book contains the parts of 88 truly diverse dishes created by the chefs of Le Sputnik, L'Argent, Celaravird, S'accapau,  who have studied the cuisines of France, Italy, Spain, and Denmark and have established their own style of self-expression. Focusing on each part, we will explain how to make it, examples of how to use it, as well as its color, texture, and cooking difficulty level, like an illustrated encyclopedia. Learning about these parts and making them your own will increase your cooking vocabulary.

Why not expand your cooking vocabulary with this book that focuses on parts that used to be just one component of cooking?