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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La cocina y los alimentos
Kindle Direct Publishing Publica coclna libro en papel y digital de manera independiente. His books are the most worn and dog-eared of my entire collection. One week with Yann Duytsche The great French master invites you to spend a week in his workshop He studied science coclna literature at Caltech and Yale, and has written two prize-winning books: He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than new illustrations.
It’s packed with information, but it never delivers it in a dull way. While we knew that many things in cooking worked or didn’t work, McGee showed us why.
I just finished the sections on animals and their products. But that is OK because he follows the majority view and it has no impact on the chemistry of food. Simply put, it is the Rosetta stone of the culinary world On Food and Cooking is unique, engrossing reading and a major contribution to great culinary literature.
Customers who bought this product also purchased. It covers a variety of topics and includes a host of interesting interludes, fit for reading or glossing lo if you just want to get down to it.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of La cocina y los alimentos. It is a great deal of information, so you may want to ask if you are a person who loves to know all info possible, but it is very interesting to me! 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.
La cocina y los alimentos – Books For Chefs
An authentic bible for lovers and professionals of gastronomy from around the world. He lives near San Francisco. Perfect for a gift.
Cheryl Mendelson, author of “Home Comforts: Harold McGee’s La cocina y los alimentos is a kitchen classic. Any culinary question is now easily answered in “On Food and Cooking,” It’s virtually the ‘tell me why’ for adults in the kitchen.
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La cocina y los alimentos – – Culinary technics – Science and cooking
My Life in the Kitchen”I have used Harold McGee’s “On Food and Cooking” for the last two decades whenever I’ve had questions on the ols of food or to understand some aspect of the cooking process. It is incredibly interesting.
Mario Batali, chef-owner of Babbo and OttoMcGee’s immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy. La cocina y los alimentos Enciclopedia de la ciencia y la cultura de la comida. Vuelva a intentarlo en otro momento. Book Depository Libros con entrega gratis en todo el mundo.
This book is a treasure trove of useful facts and unusual information and a must for every cook who possesses an inquiring mind. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf.
La Buena Cocina de Harold McGee
Organized as a dictionary, with numerous explanatory tables, in its pages we can find from the different families of food to the best way to prepare them, the evolution of gastronomy throughout history, or the physical and chemical reactions that food undergoes when cooked. Amazon Business Servicio para clientes de empresa.
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