La cocina y los alimentos

Enciclopedia de la ciencia y la cultura de la comida

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Author: Harold McGee Unai Ugalde and Andoni Luis Adúriz (foreword)

Availability: en stock
Language: Español
Format: Tapa dura, 960 pp, 17,5x24 cm
Publisher: Debate, 2007, 9788483067444

Publisher review:
Harold McGee's La cocina y los alimentos is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, La 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.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of La cocina y los alimentos. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new La cocina y los alimentos provides countless eye-opening insights into food, its preparation, and its enjoyment.
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". Though other books have now been written about kitchen science, La cocina y los alimentos remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
- Traditional and modern methods of food production and their influences on food quality.
- The great diversity of methods by which people in different places and times have prepared the same ingredients.
- Tips for selecting the best ingredients and preparing them successfully.
- The particular substances that give foods their flavors and that give us pleasure.
- Our evolving knowledge of the health benefits and risks of foods.
La cocina y los alimentos is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

About the author:
Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, La cocina y los alimentos (in English On food and cooking) and The curious cook, as well as many articles and reviews. He lives near San Francisco.

Index:
- Prólogo, Unai Ugalde and Andoni Luis Aduriz.
- Introducción. Cocina y ciencia, 1984 y 2004.
- Leche y productos lácteos.
- Huevos.
- Carne.
- Pescado y marisco.
- Plantas comestibles: introducción a las frutas y verduras, hierbas y especias.
- Repaso a las hortalizas comunes.
- Repaso a las frutas comunes.
- Plantas para dar sabor: hierbas y especias, té y café.
- Semillas: granos, legumbres y frutos secos.
- Masas y batidos de cereales: panes, bizcochos, cakes, pastas y masas pasteleras.
- Salsas.
- Azúcares, chocolate y confitería.
- Vino, cerveza y alcoholes destilados.
- Métodos de cocina y materiales de los utensilios.
- Las cuatro moléculas alimenticias básicas.
- Fundamentos de química: átomos, moléculas, energía.

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La cocina y los alimentos

44,90 € 42,65 €Q Price!!

44,90 € 42,65 €
Q Price!!