At your doorstep by May 20 to May 23 with standard delivery
Pack contains 16-ounces of willpowder tapioca maltodextrin.
Specially designed to have a very low bulk density.
Dissolves completely when in contact with any aqueous medium.
Imported from USA.
WillPowder Story: Chef Will Goldfarb is widely known as the
‘Golden Boy’ of pastry and has worked in the kitchens of famous
names such as Ferran Adria, Tetsuya Wakuda, Paul Liebrandt and
Morimoto. He received the Starchef “Rising Star” award and earned
a James Beard nomination for Best Pastry Chef in America. In
addition to this, he was regarded in Ferran Adria’s recent book,
Food for Art, Art for Food, as one of the world’s leading modern
chefs and was identified in Lisa Abend’s book, The Sorcerer’s
Apprentices, as one of the finest chefs in the world to pass
through the El Bulli kitchen. In 2006, he ventured out on his own
to open the critically acclaimed Room4Dessert in New York which
offered an Avant garde menu of edible dessert cocktails, plated
desserts and wine pairings. Together with New York University’s
Chemistry and Food Studies Department, he also founded The
Experimental Cuisine Collective, an interdisciplinary network at
the nexus of food, science, and social network. Now residing in
Bali, Chef Will directs the pastry program at KU DE TA where his
brand of cuisine blends the finest elements of cutting edge
gastronomy with traditional techniques/flavors creating
delicious, imaginative preparations using local and sustainable
products. Room4Dessert is now open in Bali with it's own
Chef Will developed WillPowder specialty pastry powders for
experienced, professional chefs as well as novice home cooks
wanting a reliable source for the best pure ingredients allowing
creation of differing textures and flavors in dishes. He has
spent the better part of a decade scouring the world for the best
products from the world's most innovative chefs. WillPowders are
the new kitchen staples for producing foams, clouds, airs, fruit
caviar, hot gelatins, and more with specialty technical additive
products for gelification, spherification, emulsification,
effervescense, deconstructing or thickening. Have fun
experimenting with Molecular Gastronomy!
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