Since i am a cook that did my stage with a Ferran Adria student, i found myself in a kitchen that used foams,powders,gels and less classic tehniques . It was the best experience i had but one thing that i realised was the fact that i found myself learning some deconstructed dishes before knowing the basic dish . So i feel that i lack basics . So my question is : Do you know any really good cookbook that show recipes and tehniques of very classic cuisine ?
