La ciencia de la pasteleria (Spanish Edition),Used

La ciencia de la pasteleria (Spanish Edition),Used

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SKU: SONG8417127070
Brand: GRIBAUDO
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El autor, investigador y profesor de qumica, desvela los cimientos cientficos de la pastelera. Este es una especie de manual de instrucciones que explica el porqu de ciertas cosas habituales: qu hace que las claras 'se monten'? Es verdad que necesitan una pizca de sal para subir mejor? Da igual el orden en que aadimos los componentes de un pastel? Los 5 captulos del libro se concentran en los ingredientes indispensables de la pastelera (azcar, huevos, leche, harina, gases) y detallan su estructura y propiedades. Con este libro entenderemos cmo cocinar nuestros postres y cmo mejorar, as, nuestras recetas.

⚠️ WARNING (California Proposition 65):

This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.

For more information, please visit www.P65Warnings.ca.gov.

  • Q: What is 'La ciencia de la pasteleria' about? A: This book explores the scientific principles behind pastry making, explaining why certain techniques and ingredients work the way they do.
  • Q: Who is the author of this book? A: The author is Dario Bressanini, a researcher and professor of chemistry.
  • Q: How many pages does the book have? A: The book contains 200 pages.
  • Q: When was 'La ciencia de la pasteleria' published? A: It was published on December 10, 2020.
  • Q: Is this book suitable for beginners in baking? A: Yes, it serves as a manual that simplifies complex concepts in pastry making, making it accessible for beginners.
  • Q: What are the main topics covered in the book? A: The book covers essential ingredients in pastry such as sugar, eggs, milk, flour, and gases, detailing their structures and properties.
  • Q: What type of binding does the book have? A: The book is available in paperback binding.
  • Q: Does the book include practical recipes? A: While the book focuses on the science of pastry, it provides insights that can help improve recipe outcomes.
  • Q: Is 'La ciencia de la pasteleria' available in other languages? A: This edition is specifically in Spanish.
  • Q: Can I find tips on troubleshooting baking problems in the book? A: Yes, the book addresses common baking questions and issues, providing scientific explanations for better baking outcomes.

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