{"product_id":"the-science-of-cooking-a-quick-immersion-paperback","title":"The Science of Cooking: A Quick Immersion - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eClaudi Mans\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSUMMARY\u003c\/b\u003e\u003cbr\u003e In recent years, new products, new techniques and new cooking styles have entered the market with force. And, at the same time, interest has grown in the relationship between nutrition, health and gastronomy. The sciences-biology, physics and chemistry- are the tools for understanding the entirety. Chemistry, in particular, describes what substances are responsible for color, smell and taste, and why they change in cooking. On the other hand, the chemical and biological structures of animal and plant cells and tissues explain the textures and their changes in the kitchen. In this book, all these aspects are treated with every day and understandable language, while it remains technically rigorous and provides a large amount of information. With all this, the reader will be able to know what is in their food before and after cooking it, resulting in greater intellectual satisfaction, added to the sensory.\u003cb\u003eENDORSEMENTS \u003c\/b\u003e\u003cbr\u003e\"An incisive and well-documented book that provides an entrance into the world of cuisine as seen through the prism of science.\" \u003cb\u003eFerran Adrià, elBulliFoundation \u003c\/b\u003e\u003cbr\u003e \"This book of Professor Mans is an excellent description of some of the science that is important for cooking, told as science, but through the eyes of a chef.\" \u003cb\u003eDavid A. Weitz, Mallinckrodt Professor of Physics and of Applied Physics at Harvard University.\u003c\/b\u003e\u003cbr\u003e \"Claudi Mans's Science of Cooking is a brisk, clearly written, non-technical introduction to the applied chemistry that all cooks practice in the kitchen, and that everyone benefits from when we eat.\" \u003cb\u003eHarold McGee. Chemist and Writer.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 182\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.39 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 17, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47381762670841,"sku":"9781949845068","price":16.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/4YYvWDYsFR9781949845068.webp?v=1770087808","url":"https:\/\/bookscloud.io\/products\/the-science-of-cooking-a-quick-immersion-paperback","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}