Title
La cocina y los alimentos: Enciclopedia de la ciencia y la cultura de la comida / On Food and Cooking (Spanish Edition),Used
Processing time: 1-3 days
US Orders Ships in: 3-5 days
International Orders Ships in: 8-12 days
Return Policy: 15-days return on defective items
Payment Option
Una aut?ntica biblia para los amantes y profesionales de la gastronom?a de todo el mundo. Una gu?a completa que explica de d?nde vienen los alimentos, c?mo se transforman y cu?l es el camino para convertirlos en algo nuevo.La cocina y los alimentos es un extraordinario compendio de informaci?n b?sica acerca de los ingredientes, las t?cnicas culinarias y los placeres del comer, que deleitar? y fascinar? a cualquiera que haya cocinado, saboreado la comida o disfrutado alguna vez de ella.Organizado a modo de diccionario, con numerosos cuadros explicativos, en sus p?ginas podemos hallar desde las distintas familias de alimentos hasta el mejor modo de prepararlos, la evoluci?n de la gastronom?a a lo largo de la historia o las reacciones f?sicas y qu?micas que sufren los alimentos cuando se cocinan.Con el pr?logo de Andoni Ad?riz, chef del restaurante Mugaritz (Guip?zcoa), elegido el d?cimo mejor restaurante del mundo en 2006, La cocina y los alimentos es una edici?n especial encuadernada en tela. Perfecta para regalar?Harold McGee se recrea en esta obra con verdadera pluma de enciclopedista, sesudo, minucioso, brillante. Es una de las obras fundamentales que esper?bamos ver traducidas al castellano y estoy verdaderamente impaciente por tenerla cuanto antes, entre mis manos. Un cl?sico fundamental que todo civilizado gourmet ansiar? colocar en su biblioteca.?. Andoni Aduriz, Restaurante MugaritzENGLISH DESCRIPTIONAn authentic bible for the lovers and professionals of world gastronomy. A complete guide that explains where food comes from, how it's transformed and what is the path to turn it into something new.On Food and Cooking is an extraordinary compendium of basic information about ingredients, culinary techniques, and the pleasure of eating that will delight and fascinate anyone who's ever cooked, savored, or enjoyed food. Organized as a dictionary, with numerous explanatory boxes, in its pages we can find everything from the different food families to the best method for preparing them, the evolution of gastronomy throughout history or the physical and chemical reactions that food goes through when cooked.With a prologue by Andoni Ad?riz, chef of the restaurant Mugaritz (Guip?zcoa), chosen as the tenth best restaurant in the world in 2006, On Food and Cooking is a special cloth bound edition. Perfect for gift giving.'Harold McGee entertains in this book with a true encyclopedic pen, wise, thorough, brilliant. It's one of the fundamental works that we were hoping to see translated to castellan and I truly can't wait to get it, as soon as possible, in my hands. An essential classic that every civilized gourmet will be eager to have in his or her library.' Andoni Aduriz, Restaurante Mugaritz
⚠️ 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.