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Léxico científico gastronómico / The Gastronomic Sciences Lexicon

Léxico científico gastronómico / The Gastronomic Sciences Lexicon

Synopsis:

Science and gastronomy have always been separate subjects, in spite of the fact that all of the processes in cookery, and the reactions involved, have a scientific explanation. Over the last few years, it has become clear that a detailed knowledge of these procedures can be of great benefit to professionals in the discipline, many of whom have been working on the basis of trial and error. The Gastronomic Sciences Lexicon is thus a tool that can help both professional and amateur chefs become familiar with the terminology and processes that are the basic nature of food, explaining why certain cooking reactions take place and suggesting products that could make their task easier.

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Highlights The Gastronomic Sciences Lexicon

1

The fundamental concepts of cooking today.

Rights sold

Hampp Verlag (Germany), Bibliotheca Culinaria (Italy), CRC Press (USA) and Editora Senac (Brazil).

Technical data

Publishing date: 2011/10/05 | ISBN: 978-84-08-10790-3

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