Name: Soft Matter Transformations in Culinary Processes
SKU: 25309262
Price: 4468.00 TWD
Availability: InStock
Author: Sapina-Navarro, Fernando ; Castells, Pere ; Cassi, Davide
ISBN: 9789814397308

portada Soft Matter Transformations in Culinary Processes

Soft Matter Transformations in Culinary Processes

Type

Physical Book

Author

Pere Castells

Davide Cassi

Fernando Sapina-Navarro

Publisher

World Scientific Publishing Company

Year

2012

Language

English

Pages

250

Format

Hardcover

ISBN

981439730x

ISBN13

9789814397308

Synopsis "Soft Matter Transformations in Culinary Processes"

Food is like a complex building. The materials are chemical molecules, with all their interrelationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties.The complexity of each food gives rise to different possible points of view in analyzing it.This book chooses the cooking point of view. Cooking is the art of transforming raw materials into accomplished dishes. Therefore, the book aims to systematically analyse culinary processes, i.e. the transformations of food produced by kitchen procedures (cooking, stirring, kneading, etc.) from a physical and a chemical point of view, presenting applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.

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Soft Matter Transformations in Culinary Processes - Sapina-Navarro, Fernando ; Castells, Pere ; Cassi, Davide

Synopsis "Soft Matter Transformations in Culinary Processes"

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