La cocina y los alimentos – – Culinary technics – Science and cooking. Author: Harold McGee. Unai Ugalde and Andoni Luis Adúriz (foreword). Availability: 1. Buy La cocina y los alimentos: enciclopedia de la ciencia y la cultura de la comida by Harold James McGee, Juan Manuel Ibeas Delgado (ISBN. of 39 results for Books: “Harold Mcgee” La cocina y los alimentos: enciclopedia de la ciencia y la cultura de la comida. 1 Nov by Harold James.
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Harold McGee’s La cocina y los alimentos is a kitchen classic.
Hailed by Time magazine as “a minor masterpiece” when it first appeared inLa cocina y los alimentos is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of La cocina y los alimentos.
He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than new illustrations. As compulsively readable and engaging as ever, the new La cocina y los alimentos provides countless eye-opening insights into food, its preparation, and its enjoyment. La cocina y los alimentos pioneered the translation of technical food science into cook-friendly mcger science and helped give birth to the inventive culinary movement known as “molecular gastronomy”.
Though other books have now been written about kitchen science, La cocina y los alimentos remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are: La cocina y los alimentos is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating.
La cocina y los alimentos – – Culinary technics – Science and cooking
It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. Cocina y ciencia, y Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He coclna science and literature at Caltech and Yale, and has written two prize-winning books: He lives near San Francisco.
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La Buena Cocina de Harold McGee | Gastronomía & Cía
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