by Peter Barham · Editorial Acribia, S.A. · tapa blanda · ISBN 9788420009964
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«La cocina y la ciencia» is Peter Barham's popular science work on cooking, published by Editorial Acribia in paperback.
Peter Barham applies the experimental method of his physics laboratory to cooking: he explains what happens to food during cooking and how aroma, flavor and texture intervene. With selected recipes and notions of chemistry and physics, he helps understand why some dishes fail and how to modify them to improve them.
First edition published in 2003 in Spain, translated from English by Rosa María Oria Almudi. 270 pages.
For curious cooks and science lovers who want to understand the processes that occur when cooking.
