Cocina Y Los Alimentos: Enciclopedia de la Ciencia Y La Cultura de la Comida / On Food and Cooking
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Cocina Y Los Alimentos: Enciclopedia de la Ciencia Y La Cultura de la Comida / On Food and Cooking

Cocina Y Los Alimentos: Enciclopedia de la Ciencia Y La Cultura de la Comida / On Food and Cooking


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About the Book

Una auténtica biblia para los amantes y profesionales de la gastronomía de todo el mundo. Una guía completa que explica de dónde vienen los alimentos, cómo se transforman y cuál es el camino para convertirlos en algo nuevo.

La cocina y los alimentos es un extraordinario compendio de información básica acerca de los ingredientes, las técnicas culinarias y los placeres del comer, que deleitará y fascinará 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 páginas podemos hallar desde las distintas familias de alimentos hasta el mejor modo de prepararlos, la evolución de la gastronomía a lo largo de la historia o las reacciones físicas y químicas que sufren los alimentos cuando se cocinan.

Con el prólogo de Andoni Adúriz, chef del restaurante Mugaritz (Guipúzcoa), elegido el décimo mejor restaurante del mundo en 2006, La cocina y los alimentos es una edición 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 esperábamos ver traducidas al castellano y estoy verdaderamente impaciente por tenerla cuanto antes, entre mis manos. Un clásico fundamental que todo civilizado gourmet ansiará colocar en su biblioteca.».- Andoni Aduriz, Restaurante Mugaritz

ENGLISH DESCRIPTION

An 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 Adúriz, chef of the restaurant Mugaritz (Guipúzcoa), 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


About the Author: Harold McGee, doctorado en Literatura y Ciencia por Caltelch y Yale, es una autoridad mundial en gastronomía clásica y moderna. Especialista en la química de los alimentos, cocciones, asados y diversas formas de abordar los productos que comemos, ha escrito innumerables artículos y libros sobre la materia como The curious cook o La cocina y los alimentos, publicado por Debate en 2007.


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Product Details
  • ISBN-13: 9788483067444
  • Publisher: Prh Grupo Editorial
  • Binding: Hardback
  • Language: Spanish
  • Returnable: Y
  • Weight: 1631 gr
  • ISBN-10: 8483067447
  • Publisher Date: 21 Jan 2020
  • Height: 242 mm
  • No of Pages: 960
  • Spine Width: 53 mm
  • Width: 175 mm


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