Cocinología Book by Dr. Stuart Farrimond - Bookswagon
Cocinología

Cocinología


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International Edition


About the Book

Las principales técnicas de cocina, trucos y preparaciones explicados gracias a la ciencia.

Los conceptos fundamentales de la cocina revelados junto con prácticos consejos y técnicas paso a paso, que harán de tu cocina un auténtico laboratorio. Encuentra las respuestas a las preguntas que hasta ahora no tenían solución con capítulos dedicados a los principales alimentos y preparaciones: carnes, aves, pescados, legumbres y cereales o vegetales entre otros.

Descubre que no hace falta marinar la carne toda la noche, que tener en remojo las especias las hace más aromáticas, que los frutos secos se tuestan mejor en el microondas y que la sal te ayuda a lograr huevos escalfados perfectos. Lleva tu afición a un nivel superior y dale un giro a tu forma de cocinar.

Con un inspirador prólogo del autor Dr. Stuart Farrimond que nos deleita con su mirada talentosa y absolutamente vocacional, esta lectura será un descubrimiento para todo aquel que, como él, sienta que cocinar para los demás da más felicidad que el placer mismo de comer. Mi objetivo, lector, es acompañarte para que descubras la ciencia de los alimentos y la cocina y dejes hervir toda tu creatividad.

¡Utiliza la ciencia y cocina como un chef!

Adéntrate con este magnífico libro de cocina al maravilloso mundo del arte de cocinar. Disfruta de esta lectura en la que aprenderás rituales y procesos que acompañan a la cocina de los chefs más reconocidos en el mundo de la gastronomía. A la vez, la lectura te anima a que explores cocinando desde tu máxima creatividad, e inventes tus propios platos, formando parte de la evolución de la cocina.

Además, este libro está ilustrado con impactantes imágenes y diagramas, y da respuesta a más de 160 enigmas culinarios basándose en los estudios más recientes para aportar soluciones prácticas. Demuestra que la ciencia puede ser un vehículo para apreciar mejor las maravillas que probamos a diario en la cocina. Todo ello, en un lenguaje informal y sin apenas tecnicismos.

El perfecto complemento a tu libro de recetas, donde encontrarás las respuestas a las preguntas que hasta ahora no tenían solución a través de los siguientes capítulos:

- Gusto y sabor.
- Básicos de la cocina.
- Carne y aves.
- Pescado y marisco.
- Huevos y lácteos.
- Arroz, cereales y pasta.
- Fruta, verdura, frutos secos y semillas.
- Hierbas aromáticas, especias y aceites.
- Horneados y dulces.

Cocinología: la ciencia de cocinar, es un libro de cocina en español que pertenece a la colección de Cocina de la editorial DK. Esta serie contiene fotos que harán la boca agua a cualquier lector ya sea un aficionado a la cocina o un gran chef, gracias a las fotos capturadas de las diferentes texturas y colores de los distintos alimentos y platos.


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Product Details
  • ISBN-13: 9781465486844
  • Publisher: Dk
  • Publisher Imprint: DK
  • Height: 262 mm
  • No of Pages: 256
  • Spine Width: 29 mm
  • Weight: 1409 gr
  • ISBN-10: 1465486844
  • Publisher Date: 30 Jul 2019
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Sub Title: La Ciencia de Cocinar
  • Width: 221 mm


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