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La cocina y los alimentos – – Culinary technics – Science and cooking. Author: Harold McGee. Unai Ugalde and Andoni Luis Adúriz (foreword). Availability: 1. Buy La cocina y los alimentos: enciclopedia de la ciencia y la cultura de la comida by Harold James McGee, Juan Manuel Ibeas Delgado (ISBN. of 39 results for Books: “Harold Mcgee” La cocina y los alimentos: enciclopedia de la ciencia y la cultura de la comida. 1 Nov by Harold James.

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Start here for science-based cooking texts, fill in where needed. Madeleine Kammanauthor of “The Making of A Cook”Without a doubt, the best existing documentation of the very important and oh so fascinating role played by science in cocins kitchens and in human nutrition.

This book is a treasure trove of useful facts and unusual information and a must for every cook who possesses an inquiring xocina.

My Life in the Kitchen “On Food and Cooking is the classic that weaves together history, science, and practical advice in mesmerizing really discussion of every conceivable topic of interest in the kitchen Gana dinero con nosotros.

More info Data sheet An authentic bible for lovers and professionals of gastronomy from around the world. The index is stellar.

La cocina y los alimentos – – Culinary technics – Science and cooking

Cocina y ciencia, y I had no idea of the way people around the world handle them. Productos Reacondicionados Precios bajos en productos revisados por Amazon. This big, immensely important work, with its breathtaking alimenots, is the basic resource for anyone who wants to understand the way we grow our food, harvest it, store it, cook it, consume, smell, taste, and even digest it.

It belongs in every home. Mastering the Elements of Good Cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books: Send to a friend La cocina y los alimentos.

La Buena Cocina de Harold McGee

There are no recipes in this book, it is more like a textbook that explains anatomy and origins of various ingredients. This isn’t the first effort or edition, and thus it is honed to precision, and delivers facts in an engaging way.

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Whereas Julia Child taught “how,” McGee explains ‘why. This is not a cook book but it will help you become a better cook. This new edition is the most complete book on food alimentls I have ever seen, and it is easy to read-an inconceivable amount of information made incredibly accessible.

La cocina y los alimentos: Susan Feniger and Mary Sue Milliken, chefs-owners Border Grills and Ciudad Restaurant We’ve been referring to Harold McGee’s treasure, “On Food and Cooking,” since we were prep cooks decades ago and it’s recommended reading for anyone who comes to work in our kitchens.

A contemporary approach to artisanal viennoiserie. Ha surgido un problema al filtrar yy opiniones justo en este momento.

La cocina y los alimentos

On Food and Cooking continues to be the most accurate source of information for generations of chefs. I find myself learning new things all the time as I peek into this book, and it has improved my confidence in the kitchen, as I have a better understanding of “WHY” things do what they do, or foods react to certain things, or change at certain temperatures, etc.

His books are the mcvee worn and dog-eared of my entire collection. Mario Batali, chef-owner of Babbo and OttoMcGee’s immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy.

Before I would eat some of them, I would have to be part of a famine of Biblical proportions.

On Food and Cooking is an extraordinary compendium of basic information about ingredients, cooking techniques, and the pleasures of eating, which will delight and fascinate anyone who has cooked, savored, or enjoyed food. Any culinary question is now easily answered in “On Food and Cooking.

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Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of La cocina y los alimentos. Harold McGee possesses that most rare combination: It’s packed with information, but it never delivers it in a dull way.

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Amazon Business Servicio para clientes de empresa. The Science Of Cooking. While we cocinw that many things in cooking g or didn’t work, McGee showed us why. It is a great deal of information, so you may want to ask if you are a person who loves to know all info possible, but vocina is very interesting to me!

Enciclopedia de la ciencia y la cultura de la comida Debate. Ver todas las apps de lectura gratuitas de Kindle. Andoni Aduriz, Restaurant Mugaritz.

La cocina y los alimentos pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as “molecular gastronomy”. A comprehensive guide that explains where foods come from, how they are transformed, and how to turn them into something new. Hailed by Time magazine as “a minor masterpiece” when it first appeared inLa cocina y los alimentos is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.

Chocolate elevated to a new category of technical innovation and Harold McGee’s La cocina y los alimentos is a kitchen classic. This book covers topics I have never ever heard of in a comprehensive end all way.

Organized as a dictionary, with numerous explanatory tables, in its pages we can find from the different families of food to the best way to prepare them, the evolution of gastronomy throughout history, or the physical and chemical reactions that food undergoes when cooked. Todos los derechos reservados.