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.
The fundamental concepts of cooking today.
Hampp Verlag (Germany), Bibliotheca Culinaria (Italy), CRC Press (USA) and Editora Senac (Brazil).