by Georg Schwedt · Editorial Acribia, S.A. · tapa blanda · ISBN 9788420010793
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«Experimentos en la cocina» is the popular science essay by Georg Schwedt, published by Editorial Acribia in paperback (198 pages, in Spanish).
The book explains the chemistry behind cooking and proposes small experiments to understand what happens when boiling, roasting and baking. It describes the role of water, fat and dry heat in each technique, and provides criteria for controlling the variables that influence the outcome of dishes.
First edition published in Spain on September 1, 2006. Translated from German by Agustín García Valentín.
Aimed at cooking enthusiasts who want to understand the scientific basis of culinary techniques and at readers of popular science.
