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Könyv Soft Matter Transformations In Culinary Processes Davide Cassi

Soft Matter Transformations In Culinary Processes

Szerző: Davide Cassi, Pere Castells, Fernando Sapina-Navarro
Nyelv: Angol
Kötés: Kemény kötésű
Kiadó: World Scientific Publishing Co Pte Ltd
Elérhetőség: Könyvújdonság
Megjelenés ismeretlen
39 380 Ft
Food is like a complex building. The materials are chemical molecules, with all their inter relation...

Információk a könyvről

Szerző
Davide Cassi, Pere Castells, Fernando Sapina-Navarro
Nyelv
Angol
Kötés
Könyv - Kemény kötésű
Kiadva
2021
oldal
250
EAN
9789814397308
ISBN
981439730X
Enbook ID
05070713
Kiadó
World Scientific Publishing Co Pte Ltd
Súly
18

Teljes leírás

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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