by Harold McGee · DEBATE · tapa dura · ISBN 9788483067444
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«La cocina y los alimentos» is Harold McGee's encyclopedia of the science and culture of food, published by Debate in hardback (960 pages).
Reference work on the science of food: origin of ingredients, composition and transformations during cooking. Structured as a dictionary, it covers food families, culinary techniques, history of gastronomy and the physical and chemical reactions involved in cooking.
Debate's Cocina collection. Translated from English by Juan Manuel Ibeas Delgado; foreword by Andoni Adúriz, chef at Mugaritz.
For gastronomy enthusiasts and cooking professionals seeking to understand the why behind culinary processes.
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.
