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Cacerolas y tubos de ensayo
4.6
CienciasISBN | 9788420010618

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Product details
Pages: 254 pages
Author: Hervé This
Publisher: Editorial Acribia, S.A.
ISBN: 9788420010618
Format: tapa blanda
Language: es-ES
Release date: 1/10/2005
ISBN: 9788420010618
Synopsis of Cacerolas y tubos de ensayo
Descubre los secretos de la gastronomía molecular con 'Cacerolas y tubos de ensayo' de Hervé This. En este libro, el reconocido gastronomo explora la fisicoquímica aplicada a la cocina, desde el pan hasta la trufa y la crema inglesa. A través de reflexiones sobre la fisiología del gusto y recetas futuristas, This analiza la textura de las vinagretas, la estructura del huevo y la influencia de la masticación en el sabor. Con diagramas y microfotografías, el autor revela por qué el champagne envejece más rápido en botellas pequeñas y cómo un campo eléctrico puede mejorar el ahumado del salmón. Un libro que despertará tu apetito y curiosidad por la ciencia detrás de la cocina.
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Recommended by JuliaAbout the author

Hervé This
Hervé This, sometimes named Hervé This-Benckhard or Hervé This vo Kientza, is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular and physical gastronomy, that is the science that studies culinary transformations.
Born in 195524 titles published
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