La cocina y los alimentos – – Culinary technics – Science and cooking. Author: Harold McGee. Unai Ugalde and Andoni Luis Adúriz (foreword). Availability: 1. Buy La cocina y los alimentos: enciclopedia de la ciencia y la cultura de la comida by Harold James McGee, Juan Manuel Ibeas Delgado (ISBN. of 39 results for Books: “Harold Mcgee” La cocina y los alimentos: enciclopedia de la ciencia y la cultura de la comida. 1 Nov by Harold James.

Author: Moogujin Meztitaur
Country: Nicaragua
Language: English (Spanish)
Genre: Medical
Published (Last): 18 October 2008
Pages: 231
PDF File Size: 9.83 Mb
ePub File Size: 15.37 Mb
ISBN: 176-4-34226-391-9
Downloads: 6647
Price: Free* [*Free Regsitration Required]
Uploader: Kam

Harold McGee’s On Food and Cooking is the definitive treatise on this subject that both the professional and home cook will absolutely require to move their cooking forward. Simply put, it is the Rosetta stone of the culinary world Hailed by Time magazine as “a minor masterpiece” when it first appeared inLa cocina y los alimentos is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.

Mostrando de 2 opiniones. Prime Now Entrega en 1 hora En miles de productos. This big, immensely important work, with its breathtaking scope, is the basic resource for anyone who wants to understand the way we grow our food, harvest it, store it, cook it, consume, smell, taste, and even digest it.

Shopping Cart 0 items. An authentic bible for lovers and professionals of gastronomy from around the world. I wanted a book that explained the chemistry of food and and why we prepare it the way we do, and got much more. Gana dinero con nosotros. Send to a friend La cocina y los alimentos. Empieza a leer On Food and Cooking en tu Kindle en menos de un minuto. Rose Levy Beranbaum, author of “The Pie and Pastry Bible”In his past two tomes Hal McGee’s profound scientific knowledge, fueled by intensely focused curiosity, gave us the tools to create new recipes.


In this masterful revision he has gone beyond the specifics of how ingredients work to the very nature of the ingredient itself, inspiring us to still greater culinary heights.

I am am retired geologist and engineer and have had to take over cooking from my handicapped wife. The layout is excellent, and well organized. It belongs in every home. Quantity The minimum purchase order quantity for the product is 1. This is the perfect book for alimenyos interested cociha cooking that’s also a nerd.

Organized as a dictionary, with numerous explanatory tables, in its pages we can find from the different families of food lox the best way to prepare them, the evolution of gastronomy throughout history, or the physical and chemical reactions that food undergoes when cooked. Mario Batali, chef-owner of Babbo and OttoMcGee’s immeasurable knowledge and infinite wisdom has hugely influenced the state of gastronomy.

Notify me of updates to La cocina y los alimentos. Todos los derechos reservados. Tratado elemental de cocina.

La cocina y los alimentos – Books For Chefs

Chocolate elevated to a new category of ,a innovation and While we knew that many things in cooking worked or didn’t work, McGee showed us why. Any culinary question is now easily answered in “On Food and Cooking,” It’s virtually the ‘tell me why’ for adults in the kitchen. Fisiologia Del Gusto B4P: Oa Mendelson, author of “Home Comforts: Harold McGee’s La cocina y los alimentos is a kitchen classic. Ver todas las apps de lectura gratuitas de Kindle. This is not a cook book but it will help you become a better cook.


This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf. The Science and Lore of the Kitchen.

La Buena Cocina de Harold McGee

Susan Feniger and Mary Sue Milliken, chefs-owners Border Grills and Ciudad Restaurant We’ve been referring to Harold McGee’s treasure, “On Food and Cooking,” since we were prep cooks decades ago and it’s recommended reading for anyone who comes to work in our kitchens. He studied science and literature at Caltech and Yale, and has written two prize-winning books: On Xlimentos and Cooking is an extraordinary compendium of basic information about ingredients, cooking techniques, lo the pleasures of eating, which will delight and fascinate anyone who has cooked, savored, or enjoyed food.

Start here for science-based cooking texts, fill in where needed. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of La cocina y los alimentos.

My Life in the Kitchen” Ethan Beckerauthor of “Joy of Cooking”A truly engaging blend of the science and history of food, with thousands of tips for culinary success. I purchased this book for a course I took last semester.