by Harold McGee · DEBATE · tapa dura · ISBN 9788483069318
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Discover the secrets of gastronomy with 'La buena cocina' by Harold McGee. This book is an essential guide for any cooking enthusiast, from beginners to professionals. Learn the science behind food, from ingredient selection to preparation techniques, all explained in a clear and accessible way. Become a culinary expert and amaze everyone with your creations.
Harold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, first published in 1984 and revised in 2004.
