La cocina y la ciencia /
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: |
Spanish English |
| Published: |
Zaragoza :
Acribia,
2003.
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| Subjects: | |
| Notas Contenido: |
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MARC
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| 041 | 1 | |a spa |h eng | |
| 082 | 0 | 4 | |a 641.5 |b B251c |2 23 |
| 100 | 1 | |a Barham, Peter | |
| 245 | 1 | 3 | |a La cocina y la ciencia / |c Peter Barham ; traducido por Rosa María Oria Almudí. |
| 260 | |a Zaragoza : |b Acribia, |c 2003. | ||
| 300 | |a vii, 261 páginas : |b ilustraciones ; |c 24 cm. | ||
| 500 | |a Incluye glosario | ||
| 504 | |a Incluye bibliografía e índice | ||
| 505 | 0 | |a Moléculas sensuales-gastronomía molecular -- Aroma y sabor -- Calentando y cocinando-física gastronómica -- Utensilios, artilugios y métodos de cocina -- La carne y el pollo -- El pescado -- El pan -- Las salsas -- Los bizcochos -- Las masas de pastelería -- Los suflés -- Cocinando con chocolate -- Pesos y medidas | |
| 534 | |p Título original: |t The science of cooking | ||
| 650 | 1 | 7 | |a Cocina |e Armarc |
| 650 | 1 | 7 | |a Cocina molecular |
| 650 | 2 | 7 | |a Alimentos |x Preservación |
| 650 | 2 | 7 | |a Pastelería |2 Armarc |
| 650 | 2 | 7 | |a Chocolate |x Cocina |2 Armarc |
| 650 | 2 | 7 | |a Alimentos |x Análisis |
| 700 | 1 | |a Oria Almudí, Rosa María |e traductor | |
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