Esto es ciencia y cocina / This Is Science and Cooking (Paperback)
Language: Spanish
Published by Penguin Random House Grupo Editorial, 2026
- Softcover
- New
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
AbeBooks seller since October 12, 2005
Condition: New
£ 17.62
Quantity: 1 available
Add to basketItem description from seller
Paperback. 20 ANOS DIFUNDIENDO EL CONOCIMIENTO CULINARIO Y LA GASTRONOMIA CIENTIFICAEn este libro, Heinz Wuth, abre los secretos y el conocimiento de la ciencia aplicados en la cocina. Usa para ello ejemplos cotidianos, explicaciones sencillas e ilustraciones que acercan a aficionados, sibaritas, cocineros de casa yprofesionales a comprender los procesos que experimentan los alimentos cuando cocinamos. Esto es ciencia y cocina es un libro para todos, que incentiva el conocimiento de manera universal.Un libro para cocinar mejor.Alguna vez te has preguntado cuando anadir sal a las legumbres, cual es el momento ideal para sazonar la carne, o si el limon realza realmente el sabor del pescado? Preparate para obtener respuesta a todas tus preguntas culinarias mientras Heinz Wuth desmitifica la ciencia que se esconde detras de estos enigmas culinarios.Tanto si eres un profesional experimentado en los campos de la cocina, la ingenieria alimentaria o la quimica; un estudiante deseoso de extender sus conocimientos o un apasionado de la cocina casera, Esto es ciencia y cocina sera tu companero indispensable. Despidete de los errores culinarios mas comunes y da la bienvenida a un nuevo nivel de confianza en la cocina. Descubre nuevas recetas, elimina complicaciones culinarias y comprende el poder transformador de los ingredientes cotidianos.ENGLISH DESCRIPTION20 YEARS OF CULINARY KNOWLEDGE AND FOOD SCIENCEThis book reveals the secrets of applied science in cooking. With its everyday examples, simple explanations and illustrations, it has something for everyone: home cooks, professional chefs and science geeks. By explaining the scientific processes behind what happens in our kitchens, Heinz Wuth fosters further interest and learning.This book will help you become a better cook.Have you ever wondered about the right time to add salt to beans or season meat, or whether lemon really enhances the flavor of fish? Look no further for answers to all your questions about cooking as Heinz Wuth demystifies the science behind these and other culinary enigmas.Whether youre a culinary professional, food scientist or chemist, a student eager for knowledge, or an enthusiastic home cook, This Is Science and Cooking will become an essential guide youll turn to again and again. Say goodbye to common cooking mistakes and hello to new confidence in the kitchen. Youll discover new recipes and shortcuts, and gain a new appreciation for the transformative power of everyday ingredients. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…
Seller Inventory # 9786073865975
- Title
- Esto es ciencia y cocina / This Is Science and Cooking (Paperback)
- Author
- Heinz Wuth
- Publisher
- Penguin Random House Grupo Editorial
- Publication year
- 2026
- Condition
- new
- Binding
- Paperback
- Language
- Spanish
- ISBN 10
- 607386597X
- ISBN 13
- 9786073865975
En este libro, Heinz WuthHeinz Wuth, abre los secretos y el conocimiento de la ciencia aplicados en la cocina. Usa para ello ejemplos cotidianos, explicaciones sencillas e ilustraciones que acercan a aficionados, sibaritas, cocineros de casa yprofesionales a comprender los procesos que experimentan los alimentos cuando cocinamos. Esto es ciencia y cocina es un libro para todos, que incentiva el conocimiento de manera universal.
Un libro para cocinar mejor.
¿Alguna vez te has preguntado cuándo añadir sal a las legumbres, cuál es el momento ideal para sazonar la carne, o si el limón realza realmente el sabor del pescado? Prepárate para obtener respuesta a todas tus preguntas culinarias mientras Heinz Wuth desmitifica la ciencia que se esconde detrás de estos enigmas culinarios.
Tanto si eres un profesional experimentado en los campos de la cocina, la ingeniería alimentaria o la química; un estudiante deseoso de extender sus conocimientos o un apasionado de la cocina casera, Esto es ciencia y cocina será tu compañero indispensable. Despídete de los errores culinarios más comunes y da la bienvenida a un nuevo nivel de confianza en la cocina. Descubre nuevas recetas, elimina complicaciones culinarias y comprende el poder transformador de los ingredientes cotidianos.
ENGLISH DESCRIPTION
20 YEARS OF CULINARY KNOWLEDGE AND FOOD SCIENCE
This book reveals the secrets of applied science in cooking. With its everyday examples, simple explanations and illustrations, it has something for everyone: home cooks, professional chefs and science geeks. By explaining the scientific processes behind what happens in our kitchens, Heinz Wuth fosters further interest and learning.
This book will help you become a better cook.
Have you ever wondered about the right time to add salt to beans or season meat, or whether lemon really enhances the flavor of fish? Look no further for answers to all your questions about cooking as Heinz Wuth demystifies the science behind these and other culinary enigmas.
Whether you’re a culinary professional, food scientist or chemist, a student eager for knowledge, or an enthusiastic home cook, This Is Science and Cooking will become an essential guide you’ll turn to again and again. Say goodbye to common cooking mistakes and hello to new confidence in the kitchen. You’ll discover new recipes and shortcuts, and gain a new appreciation for the transformative power of everyday ingredients.
"Synopsis" may belong to another edition of this title.
About the Author
En redes, donde se le conoce como SoyCienciaYCocina y acumula millones de seguidores, explica principios científicos de técnicas culinarias de manera clara y entretenida. También publicó el best-seller Esto es Ciencia & Cocina, pensado como una guía práctica y accesible para todos.
Ha sido ponente en múltiples eventos académicos: charlas en INACAP, ChefTalks! con DuocUC, clases magistrales en Maloka (Colombia), y colaboraciones con FAO como divulgador regional. Con premios como la medalla Joseph Favre al aporte culinario (2019) y Expositor del Año de Wüsthof (2020), su misión es democratizar el conocimiento culinario y profesionalizar la gastronomía desde una base científica.
"About the title" may belong to another edition of this title.
Grand Eagle Retail
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AbeBooks seller since October 12, 2005
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