In recent years, we have witnessed a genuine cooking revolution, an explosion of knowledge that has partly hinged on science. Classic methods have been revamped, together with measures, sizes, volumes, temperatures and timings, as well as the search for and usage of new products and techniques. And all this much has been pulled off in an effort to have better control of foods and add more tastes and textures, good enough to awe the most skeptical patrons.
And bartenders are not lagging behind. Today, they scour the molecular world or liquid cuisine to come up with nonalcoholic gels, flavored ice, aged cocktails or smoked drinks. And what can we say about wines, spirits and liquors? They nourish from the finest equipment and breakthroughs available to them in a bid to reach new sensorial values free from extracts, flavorings and manmade essences.
This new issue of Excelencias Gourmet is coming to our readers as an invitation to traipse down the new pathways of cooking by taking a closer look at it, as told by those who make it happen. Take this magazine as a chance to walk into academies and TV shows, to find the ways of fusion in cocktails and even reveal the wines that are being produced in the most unsuspected locations. You need no more. Let yourself be surprised.