ALf Cam. Uploaded by. ALf Cam. Loading Preview. Sorry, preview is currently unavailable. You can. Descripción: La Buena Cocina. La Buena Cocina – Harold McGee. May 9, | Author: Alejandro Rodríguez | Category: N/A. Read a free sample or buy La buena cocina by Harold McGee. You can read this book with Apple Books on your iPhone, iPad, iPod touch.

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Account Options Sign in. Customers who bought this product also purchased. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance.

On Food and Cooking: Il cibo e la cucina. Skickas inom vardagar. Notify me of updates to La cocina y los alimentos. Bloggat om Bueba Food and Cooking.

From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. La cocina y los alimentos is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating.

Hailed by Time magazine as “a minor masterpiece” when it first appeared inLa cocina y los alimentos is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.

It will delight mmcgee fascinate anyone who has ever cooked, savored, or wondered about food. Shopping Cart 0 items. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

La Buena Cocina – Harold McGee

He lives near San Francisco. Cacerolas y tubos de ensayo. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. Scienza, storia e cultura degli alimenti Harold McGee. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as “molecular gastronomy.

He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than new illustrations. La cocina y los alimentos Enciclopedia de la ciencia y la cultura de la comida. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: Kundrecensioner Det finns 1 recension av On Food and Cooking.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of La cocina y los alimentos. Hailed by Time magazine as “a minor masterpiece” when it first appeared inOn Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.

Tratado elemental de cocina. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking.

La Buena Cocina de Harold McGee

Harold McGee is a world-renowned authority on the chemistry of oa and cooking. Harold McGee’s La cocina y los alimentos is a kitchen classic. This book will be a requisite countertop resource for all home chefs, as McGee’s insights on kitchen safety in particular-reboil refrigerated meat or fish stocks every few days.

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. Kocken12 november cocnia Cocina y ciencia, y Keys to Good Cooking: This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf.

Tapa dura, pp, 17,5×24 cm.

Though other books have now been written about kitchen science, La cocina y los alimentos remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking.

La Buena Cocina / Keys To Good Cooking by McGee, Harold

As compulsively readable and engaging as ever, the bueena On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. As compulsively readable and engaging as ever, the narold La cocina y los alimentos provides countless eye-opening insights into food, its preparation, and its enjoyment.

He studied science and literature at Caltech and Yale, and has written two prize-winning books: As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

Among the major themes addressed throughout this new edition are: