Title
El Arte Y La Ciencia Del Foodpairing: 10.000 Combinaciones De Sabores Que Transformarn Tu Manera De Comer
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El Foodpairing Es Un Mtodo Que, A Partir De Los Aromas De Los Alimentos, Identifica Cules Son Los Que Mejor Funcionan Juntos. Basado En Investigaciones Cientficas Revolucionarias, Se Trata De Una Combinacin De Neurogastronoma (El Modo En El Que El Cerebro Percibe El Sabor) Con El Anlisis De Las Molculas Aromticas Presentes En Los Ingredientes.En El Arte Y La Ciencia Del Foodpairing Aprenderemos Por Qu Las Combinaciones Que Conocemos Y Que Nos Encantan Funcionan Tan Bien (Como Las Fresas Y El Chocolate), Y Nos Adentraremos En Un Mundo De Maridajes Exquisitos Y A Priori Inslitos (Como Las Fresas Y El Parmesano) Que Transformarn Nuestra Manera De Comer. Esta Obra, Que Contiene Diez Veces Ms Combinaciones De Sabores Que Cualquier Otro Ttulo Sobre El Tema Adems De Las Explicaciones Cientficas Correspondientes, Es El Mejor Libro De Referencia En Materia De Aromas Y Sabores Y Se Convertir En Un Clsico Inmediato Para Todo Aquel Que Desee Practicar El Arte Del Buen Comer. Colaboradores:Astrid Gutsche Y Gastn Acurio Astrid Y Gastn Perandoni Luiz Aduriz Mugaritz Espaaheston Blumenthal The Fat Duck Reino Unidotony Conigliaro Drinksfactory Reino Unidosang Hoon Degeimbre Lair Du Temps Blgicajason Howard #50Yearsbim Reino Unido/ Caribemingoo Kang Mingles Coreajane Lopes & Ben Shewry Attica Australiavirgilio Martnez Central Perdominique Persoone The Chocolate Line Blgicakarlos Ponte Taller Venezuela/ Dinamarcajoan Roca El Celler De Can Roca Espaadan Barber Blue Hill At Stone Barns Ee.Uu.Kobus Van Der Merwe Wolfgat Sudfricadarren Purchese Burch & Purchese Sweet Studio Melbournealex Atala D.O.M Brasilmara Jos San Romn Monastrell Espaakeiko Nagae Arme Conseil En Patisserie Pars
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- Q: What is the page count of this book? A: This book has three hundred eighty-eight pages. It offers extensive content on foodpairing and flavor combinations.
- Q: What is the binding type of this book? A: This book is bound in hardcover. This ensures durability and a premium feel for readers.
- Q: What are the dimensions of the book? A: The book measures eight point eight six inches in length, one point one eight inches in width, and eleven point two two inches in height.
- Q: Who is the author of this book? A: The author of this book is Peter Coucquyt. He is known for his expertise in the field of culinary science.
- Q: What subjects does this book cover? A: This book covers the subjects of foodpairing and flavor combinations. It focuses on the scientific analysis of aromas and tastes.
- Q: How do I use the information in this book? A: You can use the information by exploring the various flavor combinations presented. It provides insights into enhancing your culinary experiences.
- Q: Is this book suitable for beginners in cooking? A: Yes, this book is suitable for beginners. It explains complex concepts in an accessible manner, making it easy to learn.
- Q: Can experienced chefs benefit from this book? A: Yes, experienced chefs can benefit from this book. It offers advanced insights into flavor pairing based on scientific research.
- Q: Is there a specific age group for this book? A: This book is suitable for adults and culinary enthusiasts. It contains advanced concepts that may not be suitable for children.
- Q: How do I keep this book in good condition? A: To keep this book in good condition, store it in a cool, dry place and avoid exposure to direct sunlight. This will prevent damage to the cover and pages.
- Q: What are the care instructions for this hardcover book? A: Care instructions include wiping the cover with a soft cloth. Avoid using water or cleaning agents that may damage the binding.
- Q: Is there a warranty for this book? A: No, there is no warranty for this book. However, you can check return policies with the retailer.
- Q: What if the book arrives damaged? A: If the book arrives damaged, contact the seller for a return or exchange. Most retailers have policies to address damaged items.
- Q: Can I find similar books on foodpairing? A: Yes, there are other books on foodpairing, but this one offers unique scientific insights and extensive combinations.
- Q: How does this book compare to others on flavor combinations? A: This book stands out with ten times more combinations than most titles. It also includes scientific explanations for each pairing.
- Q: Is this book recommended for food science students? A: Yes, this book is highly recommended for food science students. It provides valuable knowledge applicable in culinary studies.