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ISBN: 9788467228199
La cocina y los alimentos es una enciclopedia que explora la ciencia y la cultura de la comida. Escrito por Harold McGee, este libro ofrece una visión profunda de los ingredientes, las técnicas culinarias y la historia de la gastronomía. Con 941 páginas, esta obra es una referencia esencial para cualquier persona interesada en comprender los fundamentos científicos y culturales de la cocina.
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.
