La cocina y los alimentos de Harold Mcgee

La cocina y los alimentos by Harold McGee.

A veritable bible for food lovers and professionals the world over. A complete guide that explains where food comes from, how it is transformed and how it can be turned into something new. La cocina y los alimentos is an extraordinary compendium of essential information about ingredients, cooking techniques and the pleasures of eating, one that will delight and fascinate anyone who has ever cooked, tasted or simply enjoyed food. Organised like a dictionary, with numerous explanatory boxes, its pages take you from the different families of food to the best way to prepare them, the evolution of cooking throughout history and the physical and chemical reactions food undergoes when cooked.

«Temperature, time and geometry are the basic ingredients of cooking.» Harold McGee

La cocina y los alimentos has become the "bible" of food lovers and professionals the world over.
A complete guide that explains where food comes from, how it is transformed and how it can be turned into something new.
Foreword by Andoni Adúriz, chef at the Mugaritz restaurant (Gipuzkoa), voted the tenth best restaurant in the world in 2006.
A special edition with cloth binding. Perfect for gifting. This is a Spanish-language edition.