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Cocina molecular: Conceptos, t�cnicas y recetas (Spanish Edition), by Eduardo Casalins
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Watching ingredients transform through cooking is a wonderful form of alchemy. Molecular gastronomy, as a focus on the relationship between cooking and the chemical and physical processes it involves, is an extension of this idea. This book introduces the public to this highly scientific form of cooking that has revolutionized the culinary world.
- Sales Rank: #2880796 in Books
- Published on: 2010-09-01
- Original language: Spanish
- Number of items: 1
- Dimensions: 9.40" h x .20" w x 6.70" l, .34 pounds
- Binding: Paperback
- 64 pages
About the Author
Eduardo Casalins is an Argentinean journalist who specializes in gastronomy, nutrition, and health. He contributes to various magazines in Argentina and is the author of various books on these topics.
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0 of 1 people found the following review helpful.
bad book
By Amazon Customer
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