by Amich Gali · tapa blanda · ISBN 9788461122110
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«Los elementos científicos de la gastronomía» is the popular science essay by Amich Gali, published by Amich Gali in paperback and in Spanish.
The book examines the scientific foundations of gastronomy: the chemistry of food, the physics of cooking, and the microbiology of fermentation. It explains culinary processes and techniques from a practical and accessible perspective, to understand how cooking works and how to innovate in it.
Aimed at chefs, culinary students, and enthusiasts who want to understand the science involved in food preparation.
