Pro Whip Gastronomy Cream Charger Recipe Book
The Pro Whip Recipe Book is a detailed booklet filled to the brim with useful techniques such as foaming and infusion. The recipe book includes an A6, 12 page recipe book for Molecular Gastronomy with Cream Chargers.
If you have ever been interested in learning more about modernist cooking techniques, Heston Blumenthal-esq creations - here is your chance! This book will show you step-by-step not only how to use such techniques but apply them to your own cooking - or our supplied recipes. You’ll also learn how to infuse liquids using nothing but pressured gas and a flavour source in a matter of seconds.
This is Pro Whip’s first edition of our recipe book, a new recipe book is set to launch each season. So keep an eye out for the next copy to further your knowledge!
