Title
La ciencia de la pasteleria (Spanish Edition),Used
Delivery time: 8-12 business days (International)
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.
By changing our most important processes and
products, we have already made a big leap forward. This ranges from the
increased use of more sustainable fibers to the use of more
environmentally friendly printing processes to the development of
efficient waste management in our value chain.
⚠️ 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.
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To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
Visa, MasterCard, American Express, Paypal, Shopify Payments, Shop Pay and more.
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Frequently Asked Questions
- 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.