Evil

Imagine an egg-headband, cooked with a cold way, an egg in a bag in the shape of a cube, a ravioli from a salad dressing, a cocktail in the form of a cube of Rubik, which can be gnawing! You will receive maximum benefit from meals and pleasure and at the same time enjoy not only its taste, but also with the original texture and color, if you use scientific knowledge and new ingredients in the process of cooking dishes and new ingredients, recipes and kitchen utensils about which Rafael Omont. A talented scientist and a brave innovator created a unique book from which you can learn a lot of useful and interesting information about the so-called molecular approach to cooking, which allows achieving amazing results in both high kitchen and home culinary experiments