Sign-In
Cart
Manual Básico de GastronomÃa CientÃfica: Los Ingredientes
Paperback
Series: Ciencia Que Ladra... Serie Mayor
Currently unavailable to order
Please enter your email and a message will be sent to you when this product becomes available on our website.
ISBN10: 607031400X
ISBN13: 9786070314001
Publisher: Siglo MX
Published: Feb 1 2024
Pages: 288
Language: Spanish
ISBN13: 9786070314001
Publisher: Siglo MX
Published: Feb 1 2024
Pages: 288
Language: Spanish
En casa o en un restaurante, pequeñas o grandes, tradicionales o equipadas con la última tecnologÃa, las cocinas son siempre laboratorios. De hecho, cocinar implica desencadenar una serie de reacciones fÃsicas y quÃmicas en los alimentos, combinarlos y tratarlos para lograr sabores, texturas y maridajes que despierten los sentidos.
Este Manual básico de gastronomÃa cientÃfica viene a develar los secretos del encuentro entre la ciencia y la cocina, vÃnculo cada vez más difundido entre profesionales y aficionados. Para eso, sus páginas recorren los principales ingredientes -de los huevos a las carnes, de los vegetales a las harinas, de las grasas al almidón y los azúcares-, sus propiedades fÃsicas y los modos en que se transforman quÃmicamente cuando los sometemos a distintos métodos de cocción. En esa aventura didáctica, rigurosa pero fácilmente comprensible, incluye recetas y consejos prácticos para experimentar mientras se lee. Tampoco olvida al comensal -la otra parte de la ecuación culinaria- y, asÃ, revisa el modo en que nos relacionamos con los sabores, los colores, los aromas y las combinaciones de los alimentos.
Verdadera Biblia culinaria para tener siempre al alcance de la mano, este volumen presta atención a los nuevos hábitos alimentarios y las innovaciones más recientes, sin dejar de lado una de las razones más poderosas para dedicar tiempo a aprender a cocinar: lo hacemos, finalmente, por el placer de disfrutar y compartir comidas deliciosas. At home or in a restaurant, whether small or large, traditional or equipped with the latest technology, kitchens are always laboratories. In fact, cooking involves triggering a series of physical and chemical reactions in food, combining and treating ingredients to create flavors, textures, and pairings that awaken the senses.
This Basic Manual of Scientific Gastronomy unveils the secrets of the intersection between science and cooking--a connection that is increasingly embraced by both professionals and enthusiasts. Its pages explore the main ingredients--from eggs to meats, vegetables to flours, fats to starches and sugars--their physical properties, and the ways in which they chemically transform when subjected to different cooking methods. In this educational yet accessible journey, it includes recipes and practical tips for hands-on experimentation while reading. It also considers the diner--the other half of the culinary equation--by examining how we relate to flavors, colors, aromas, and food combinations.
A true culinary Bible to keep close at hand, this volume pays attention to new dietary habits and the latest innovations, without overlooking one of the most compelling reasons to spend time learning to cook: ultimately, we do it for the pleasure of enjoying and sharing delicious meals.
Verdadera Biblia culinaria para tener siempre al alcance de la mano, este volumen presta atención a los nuevos hábitos alimentarios y las innovaciones más recientes, sin dejar de lado una de las razones más poderosas para dedicar tiempo a aprender a cocinar: lo hacemos, finalmente, por el placer de disfrutar y compartir comidas deliciosas. At home or in a restaurant, whether small or large, traditional or equipped with the latest technology, kitchens are always laboratories. In fact, cooking involves triggering a series of physical and chemical reactions in food, combining and treating ingredients to create flavors, textures, and pairings that awaken the senses.
This Basic Manual of Scientific Gastronomy unveils the secrets of the intersection between science and cooking--a connection that is increasingly embraced by both professionals and enthusiasts. Its pages explore the main ingredients--from eggs to meats, vegetables to flours, fats to starches and sugars--their physical properties, and the ways in which they chemically transform when subjected to different cooking methods. In this educational yet accessible journey, it includes recipes and practical tips for hands-on experimentation while reading. It also considers the diner--the other half of the culinary equation--by examining how we relate to flavors, colors, aromas, and food combinations.
A true culinary Bible to keep close at hand, this volume pays attention to new dietary habits and the latest innovations, without overlooking one of the most compelling reasons to spend time learning to cook: ultimately, we do it for the pleasure of enjoying and sharing delicious meals.
Also in
Food Writing
The Dirty Vegan Cookbook, Revised Edition: Your Favorite Recipes Made Vegan
Gill, Catherine
Paperback
From $14.99
The Secret History of Food: Strange But True Stories about the Origins of Everything We Eat
Siegel, Matt
Hardcover
$26.59
Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food
Kuh, Patric
Paperback
From $8.99
Kitchen Confidential Annotated Edition: Adventures in the Culinary Underbelly
Bourdain, Anthony
Paperback
$22.80
Turtle Island: Foods and Traditions of the Indigenous Peoples of North America
Nelson, Kate
Donnelly, Kristin
Sherman, Sean
Hardcover
$40.50
Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-To-Head Tests
Quittner, Ella
Hardcover
$38.00
Recipes from the World of Tolkien - Tolkien Reference Book, Literary Cookbook: Inspired by the Legends
Anderson, Robert Tuesley
Hardcover
$18.99
The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book
Leo, Maurizio
Hardcover
$38.00
Main, Middle & Gay: A Chef Finds His Place in the World Against All Odds
O'Connell, Patrick
Hardcover
$28.50
The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More
Katz, Sandor Ellix
Hardcover
$37.95
H Mart: The Cookbook: Essential Ingredients, Techniques, and Korean Recipes
Kwon, Stacey
H Mart
Hardcover
$47.50
Padma's All American: Tales, Travels, and Recipes from Taste the Nation and Beyond: A Cookbook
Lakshmi, Padma
Hardcover
$36.00
Cooking Thai: Heritage and Modern Recipes from My Kitchen Notebooks
Techamuanvivit, Pim
Nguyen, Andrea
Hardcover
$38.00
The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen [A Cookbook]
Sando, Steve
Hardcover
$31.50
The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time
Adlard, Matt
Hardcover
$31.50
La Copine: New California Cooking from an Oasis in the Desert
Hill, Nikki
Mims, Ben
Wadsworth, Claire
Hardcover
$42.75
The Kitchen I Came Home to: Big Flavors and Tall Tales from My Corner of Kentucky
Bradley, Sara
Timberlake, Emily
Hardcover
$38.00
Canning and Preserving for Beginners: The Essential Canning Recipes and Canning Supplies Guide
Rockridge Press
Paperback
$9.49
Feeding Littles Lunches: 75+ No-Stress Lunches Everyone Will Love: Meal Planning for Kids
McNamee, Megan, MPH Rdn
Delaware, Judy, Otr/L CLC
Paperback
$25.64
Memories of a Good Meal: Recipes of Resilience Inspired by Stories of World War II Survival
Hersh, June
Shaya, Alon
Hardcover
$38.00
Vitamina T: Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics
Núñez, Fermín
Gaviria, Jorge
Hardcover
From $19.99
Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook
Bertholle, Louisette
Beck, Simone
Child, Julia
Hardcover
$40.50
The Complete Air Fryer Cooking Guide: 275+ Most Popular Cooking Times and Temperatures - The Sunday Times Bestseller
Milner, Sam
Milner, Dom
Paperback
$6.64
Justine Cooks: A Cookbook: Recipes (Mostly Plants) for Finding Your Way in the Kitchen
Doiron, Justine
Hardcover
$33.25
The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future
Seaver, Barton
Zimmern, Andrew
Hardcover
$40.50
The Milk Street Cookbook: The Definitive Guide to the New Home Cooking, with Every Recipe from the TV Show, 2017-2026
Kimball, Christopher
Hardcover
$47.50
Fermentation for Beginners: The Step-By-Step Guide to Fermentation and Probiotic Foods
Drakes Press
Paperback
$10.44
Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks
Wilkinson, Crystal
Hardcover
$28.50
Kimi's Kitchen: An Ocean Woman's Guide to Wild Home Cooking [A Cookbook]
Fiedler, Jennifer
Werner, Kimi
Gormley, Nicole
Hardcover
$33.25
The Perfect Pizza: The Craft and Science of Sourdough Pizza, Focaccia, and More: A Cookbook
Leo, Maurizio
Hardcover
$42.75
The Fiber Formula: Eat Your Way to Better Health Through the Power of Fiber
Lambert, Rhiannon
Hardcover
$27.00
Heartland Masala: An Indian Cookbook from an American Kitchen
Mukharji, Auyon
Mukharji, Jyoti
Hardcover
$35.63
The Kitchen Witch: Your Complete Guide to Creating a Magical Kitchen with Natural Ingredients, Sacred Rituals, and Spellwork
Alexander, Skye
Hardcover
$17.09
Eaterland: Recipes and Stories from Across the United States
Zorn, Sarah
Frederick, Missy
Eater
Hardcover
$35.63
Russ & Daughters: 100 Years of Appetizing
Russ Tupper, Josh
Stein, Joshua David
Russ Federman, Niki
Hardcover
$37.99
Real Japanese Cooking: Traditions, Tips & Techniques with Over 600 Authentic Recipes
Itoh, Makiko
Hardcover
$37.99
When Southern Women Cook: History, Lore, and 300 Recipes with Contributions from 70 Women Writers
America's Test Kitchen
Hardcover
$38.00
Hack That Dish: Fantastic Famous Food Forgeries and Secret Tricks You Can Use to Copy Any Dish (a Cookbook)
Wilbur, Todd
Hardcover
$22.80
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook
Segnit, Niki
Hardcover
$30.40
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
Batmanglij, Najmieh
Hardcover
$56.05
Guesting: How to Show Up, Win Over Your Host, and Make the Most of Any Occasion
Simmons, Gail
Hardcover
$33.24
How to Cook Everything--Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food
Bittman, Mark
Hardcover
$47.50
For the Love of Kewpie (the Kewpie Mayo Cookbook): A Cookbook and Celebration
Kewpie Corporation
Inamine, Elyse
Yuchen, Jessie
Hardcover
$23.75
The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America
Moyer-Nocchi, Karima
Hardcover
$27.50
The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking
Farrimond, Stuart
Hardcover
$28.50
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook
Tipton-Martin, Toni
Hardcover
$33.25
Everyday Sake: The Go-To Guide for Choosing, Pairing, and Serving
Kumano, Yoko
Akabori, Kayoko
Hardcover
$24.29
The Cooking Gene: A Journey Through African American Culinary History in the Old South
Twitty, Michael W.
Paperback
$18.04
The Drunken Botanist: The Plants That Create the World's Great Drinks: 10th Anniversary Edition
Stewart, Amy
Hardcover
From $12.99
101 Teas to Steep Before You Die: The Ultimate Bucket List for the World's Most Popular Beverage
Uspenski, Maria
Melican, Nigel
Pratt, James Norwood
Hardcover
$24.69
The Unofficial Disney Parks Retro Cookbook: 60+ Nostalgic Recipes and Stories of Yesteryear
Caramanna, Carly
Tremaine, Julie
Hardcover
$21.84
Cheese Trekking: How Microbes, Landscapes, Livestock, and Human Cultures Shape Terroir
Warmedahl, Trevor
Hardcover
$28.45
The Great American Table: A Culinary Journey from Coast to Coast Celebrating All Fifty States
Wright, Michelle
Hardcover
$33.24
Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
Muhlke, Christine
Sohm, Aldo
Hardcover
$33.25
The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes
Parkhurst, Brooke
Briscione, James
Hardcover
$38.00
The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying on
Wondrich, David
Hardcover
$26.99
Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook
Child, Julia
Bertholle, Louisette
Beck, Simone
Hardcover
$104.50