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Книга Soft Matter Transformations In Culinary Processes Davide Cassi

Soft Matter Transformations In Culinary Processes

Автор: Davide Cassi, Pere Castells, Fernando Sapina-Navarro
Език: Английски език
Корици: С твърди корици
Издател: World Scientific Publishing Co Pte Ltd
Наличност: Очакван нов продукт
Срокът не е известен
103.52 € 202.47 лв
Food is like a complex building. The materials are chemical molecules, with all their inter relation...

Информация за книгата

Автор
Davide Cassi, Pere Castells, Fernando Sapina-Navarro
Език
Английски език
Корици
Книга - С твърди корици
Издадена
2021
страници
250
EAN
9789814397308
ISBN
981439730X
Enbook ID
05070713
Издател
World Scientific Publishing Co Pte Ltd
Теглоt
18

Пълно описание

Food is like a complex building. The materials are chemical molecules, with all their inter relationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties. The complexity of each food gives rise to different possible points of view in analyzing it. This book chooses the cooking point of view. Cooking is the art of transforming raw materials into accomplished dishes. Therefore, the book aims to systematically analyze culinary processes, i.e. the transformations of food produced by kitchen procedures (cooking, stirring, kneading, etc.) from a physical and a chemical point of view, presenting applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.

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