THE BOOK

AS THE BOOK beautifully illustrates six seasonal dishes.

 

Using modern techniques to extract flavour, Adam provides an insight in to using liquid nitrogen and a centrifuge as you would find in a professional kitchen.

 

Clear and easy-to-follow recipes with mouth-watering flavours and images fill the book which will guide you to master his dishes with ease.

 

A respected and admired chef within the industry, Adam’s dishes are sure to inspire young industry starters to well versed professionals.

 

 

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