Utilizamos cookies propias y de terceros para recopilar información estadística del uso de nuestra página web y mostrarle publicidad relacionada con sus preferencias mediante el análisis de sus hábitos de navegación. Si continua navegando, consideramos que acepta su uso. Puede cambiar la configuración u obtener más información aquí.
Planeta de Libros
Léxico científico gastronómico / The Gastronomic Sciences Lexicon
Comparte este libro

Léxico científico gastronómico / The Gastronomic Sciences Lexicon


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.

Read more

Highlights The Gastronomic Sciences Lexicon


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: | 240 pages | ISBN: 978-84-08-06535-7