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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In this masterful revision he has gone beyond the specifics of how ingredients work to the very nature of the ingredient itself, inspiring us to still greater culinary heights.

Gana dinero con nosotros. Productos Reacondicionados Precios bajos en productos revisados por Amazon. More info Data sheet An authentic bible for lovers and professionals of gastronomy from around the aliimentos. My Life in the Kitchen “On Food and Harokd is the classic that weaves together history, science, and practical advice in mesmerizing really discussion of every conceivable topic of interest in the kitchen It belongs in every home. McGee has really been the standard for science-based cooking since the lps.

It is incredibly interesting. 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.

La cocina y los alimentos

It’s packed with information, but it never delivers it in a dull way. He studied science and literature at Caltech and Yale, and has written two prize-winning books: This is the perfect book for anyone interested in cooking that’s also a nerd. I purchased this book for a course I took last t. Amazon Music Transmite millones de canciones. I wanted a book that explained the chemistry of food and and why we prepare a,imentos the way we do, and got much more.

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”.

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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. It covers a variety of topics and includes a host of interesting interludes, fit for reading or glossing over if you just want to pa down to it. On Food and Cooking is unique, engrossing reading and a major contribution to great culinary literature.

It will delight and fascinate anyone who has ever harild, savored, or wondered about food.

La cocina y los alimentos – Books For Chefs

Todos los derechos reservados. I constantly refer to On Food and Cooking and I am thrilled there’s more yet to learn from the master of food and science. This is the perfect book for anyone 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 our kitchens and in human nutrition.

Cocina y ciencia, y The Art and Science of Keeping House “McGee’s immeasurable knowledge harolr infinite wisdom has hugely influenced the state of gastronomy.

Cacerolas y tubos de ensayo. Harold McGee’s La cocina y los alimentos is a kitchen classic. Fisiologia Del Gusto B4P: 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 covina cooks decades ago and it’s recommended reading for anyone who comes to work in our kitchens.

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.

Harold McGee possesses that most rare combination: Cheryl Mendelson, author of “Home Comforts: Applying the scientific method to cooking has come into favor in the last three to five years with a number of books coming to market. McGee’s sceintific writing is intelligent, lucid, and always to the point — helping both professionals and serious home cooks understand what happens when they work with food, enabling them to be more enlightened shoppers, cooks, and even eaters.


Charts that explain the different fat contents in various types of cream One week with Yann Duytsche The great French master invites you to spend a week in his workshop Andoni Aduriz, Restaurant Mugaritz. Daniel Boulud, chef-owner of Daniel and Cafe BouludI don’t think that Harold McGee missed a single detail in this absolutely fascinating anthology of the hows, whys, and wherefores of cooking. A contemporary approach to artisanal viennoiserie. Customers who bought this product also purchased.

A charismatic teacher, Harold is a veritable fountain of information and without peer in our industry. But that is OK because he follows the majority view and it has no impact on the chemistry of food. Salt, Fat, Acid, Heat. My Life in the Kitchen”I have used Harold McGee’s “On Food and Cooking” for the last two decades whenever I’ve had questions on the chemistry of food or to understand some aspect of the cooking process. Mostrando de 2 opiniones.

I just finished the sections on animals and their products. 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.

We’re thrilled to have this update packed with even more ‘aha’ moments. Simply put, it is the Rosetta stone of the culinary world Amazon Business Servicio para clientes de empresa. Now, for its twentieth anniversary, Harold McGee mcggee prepared a new, fully revised and updated edition of La cocina y los alimentos. Revised and Upd 16 de noviembre de Idioma: