Name: Cocina lab (in Spanish)
SKU: 55710076
Price: 690.00 TWD
Availability: InStock
Rating: 5 (3 reviews)
Author: Alejandro Roth

Type

Physical Book

Author

Alejandro Roth

Andrea Obaid

Publisher

Planeta

Year

2023

Language

Spanish

Pages

172

Format

Paperback

Dimensions

23x15 cm

ISBN13

9789564084336

Edited in

Chile

Synopsis "Cocina lab (in Spanish)"

¿Por qué lloramos con la cebolla? ¿Por qué nos hinchamos con las legumbres? ¿Cómo se hace el queso? ¿Por qué la masa del pan se agranda? Estas y muchas otras preguntas son las que responde Cocina lab, del doctor en Biología Alejandro Roth y la periodista científica Andrea Obaid, quienes nos explican de forma sencilla y divertida cómo la ciencia nos ayuda a entender los alimentos que consumimos a diario.
La influencia del fuego, del agua, de los sabores, de los ingredientes y las prepa raciones son algunas de las materias que los autores abordan a través de recetas simples y entretenidas, para que hasta el más inexperto cocinero pueda disfrutar
de un delicioso platillo y comprenda todos los procesos y cambios que implica su preparación.
Cocina Lab es un libro fundamental para los lectores de ciencia y para los aman tes de la cocina, un puente que logra conectar la historia universal y los descubri mientos en las distintas áreas del conocimiento.

ISBN: 978-956-408-433-6
Formato: 15 x 23 cm
Páginas: 172
Edición: Rústica

Alejandro Roth

(Author)

View Author's Page

Alejandro Roth is an associate professor in the Department of Biology and deputy director of the School of Scientific Pedagogies at the Faculty of Sciences, University of Chile. He holds a degree in Biological Sciences, a PhD in Cellular and Molecular Biology (PUC), and was a postdoctoral researcher at the Montreal Neurological Institute (McGill University). He has an extensive background in research and teaching in Biology and Biomedicine, has multiple works published in international specialized journals, and has been a speaker at more than sixty national and international scientific congresses. He is a member of three national and two international scientific societies. He has been recognized twice with the award for the best teachers at the University of Chile (2012 and 2016). He was the creator and coordinator of the courses "Biochemistry in the Kitchen" (Summer Schools, University of Chile 2010-2018) and "Everyday Science" (Pedagogy in Secondary Education in Biology and Chemistry, University of Chile). He hosts the TV show Cooking Lab and is passionate about cooking and its relationship with science.

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Customers reviews

Daniel Solano Thursday, December 21, 2023
Verified Purchase
Buena presentacion, llegó en el plazo y el libro en si es bien interesante, trae buenos datos y es entretenido.
00
Javiera Adaros Friday, January 12, 2024
Verified Purchase
Gran libro para entender las comidas para quienes no tenemos mayor conocimiento sobre el tema
00
Viviana Schweppe Wednesday, January 01, 2025
Verified Purchase
Está bien
00

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