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Carte Soft Matter Transformations In Culinary Processes Davide Cassi

Soft Matter Transformations In Culinary Processes

Autor: Davide Cassi, Pere Castells, Fernando Sapina-Navarro
Limbă: engleză
Legare: Copertă tare
Editura: World Scientific Publishing Co Pte Ltd
Disponibilitate: Nou în așteptare
Termenul este necunoscut
568.13 lei
Food is like a complex building. The materials are chemical molecules, with all their inter relation...

Informații despre carte

Autor
Davide Cassi, Pere Castells, Fernando Sapina-Navarro
Limbă
engleză
Legare
Carte - Copertă tare
Publicat
2021
Pagini
250
EAN
9789814397308
ISBN
981439730X
Enbook ID
05070713
Editura
World Scientific Publishing Co Pte Ltd
Greutate
18

Descriere completă

Food is like a complex building. The materials are chemical molecules, with all their inter relationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties. The complexity of each food gives rise to different possible points of view in analyzing it. This book chooses the cooking point of view. Cooking is the art of transforming raw materials into accomplished dishes. Therefore, the book aims to systematically analyze culinary processes, i.e. the transformations of food produced by kitchen procedures (cooking, stirring, kneading, etc.) from a physical and a chemical point of view, presenting applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.

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