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La cocina y la ciencia
by Peter Barham · Editorial Acribia, S.A. · tapa blanda · 270 pages
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Pages: 270 pagesAuthor: Peter BarhamPublisher: Editorial Acribia, S.A.Format: tapa blandaLanguage: es-ESRelease date: 1/1/2003ISBN: ISBN 9788420009964
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Synopsis of La cocina y la ciencia
Descubre la fascinante relación entre la cocina y la ciencia en este libro de Peter Barham. Aprende sobre los procesos químicos y físicos que ocurren al cocinar, desde el aroma y el sabor hasta la textura de los alimentos. Con recetas cuidadosamente seleccionadas y explicaciones claras, este libro te ayudará a entender por qué a veces las cosas salen mal y cómo mejorar tus habilidades culinarias. Ideal para cocineros curiosos y amantes de la ciencia.
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