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Cocina molecular (Spanish Edition), by Eduardo Casalins
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Cocinar es, sin dudas, transformar los alimentos, permitir o inducir la metamorfosis de los ingredientes, propiciar esa maravillosa alquimia que comenzará entrando por los ojos, halagará nuestra nariz y nuestro paladar, y terminará satisfaciendo nuestro apetito. A partir de este concepto es que debemos entender la cocina molecular o, mejor dicho, la gastronomía molecular, que podemos definir como la relación entre la cocina y los procesos físico-químicos que tienen lugar en ella. Es decir, la aplicación de los conceptos científicos a la comprensión y al desarrollo de las preparaciones culinarias.
Este libro intenta hacer llegar al gran público el concepto, las técnicas y una cuidada selección de recetas de un fenómeno que ha revolucionado el panorama de la cocina mundial.
- Sales Rank: #878883 in eBooks
- Published on: 2010-09-01
- Released on: 2013-01-01
- Format: Kindle eBook
About the Author
Eduardo Casalins is an Argentinean journalist who specializes in gastronomy, nutrition, and health. He contributes to various magazines in Argentina and is the author of various books on these topics.
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bad book
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