Soft Matter Transformations In Culinary Processes
de Pere Castells, Fernando Sapina-Navarro e Davide Cassi
Sobre o livro
Cooking is the art of transforming raw materials into accomplished dishes. This title analyzes culinary processes, that is the transformations of food produced by kitchen procedures from a physical and chemical point of view. It also presents applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.