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portada La Ciencia de la Carne (in Spanish)
Type
Physical Book
Author
Publisher
Year
2020
Language
Spanish
Pages
240
Format
Hardcover
ISBN
9788417127732
ISBN13
9788417127732
Edited in
España
Edition No.
1
Categories

La Ciencia de la Carne (in Spanish)

Dario Bressanini (Author) · Gribaudo · Hardcover

La Ciencia de la Carne (in Spanish) - Bressanini, Dario

5 estrellas - de un total de 5 estrellas 3 reviews
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Synopsis "La Ciencia de la Carne (in Spanish)"

El libro trata sobre la composición, estructura, color, sabor, textura y jugosidad de la carne aplicando los fundamentos teóricos a diversas cocciones secas y húmedas e incluso a aquellas a bajas temperaturas. Un lenguaje sencillo, dibujos explicativos y tablas prácticas ayudan a comprender todo lo necesario para reconocer las piezas, comprar los cortes adecuados y cocinarlos correctamente. El volumen se enriquece con recetas, o sería mejor decir ""experimentos culinarios"": aplicaciones experimentales de los principios químicos y físicos ilustrados. Una especie de manual de instrucciones que explica los motivos que mueven las cosas, porque si se sabe cómo preparar científicamente una buena carne braseada no habrá problema en seguir una receta de ossobuco o vieira. /// The book deals with the composition, structure, color, flavor, texture and juiciness of meat by applying the theoretical foundations to various dry and moist cooking and even to those at low temperatures. Simple language, explanatory drawings and practical tables help to understand everything you need to recognize the pieces, buy the right cuts and cook them correctly. The volume is enriched with recipes, or it would be better to say ""culinary experiments"": experimental applications of the chemical and physical principles illustrated. A sort of instruction manual that explains the reasons that move things, because if you understand how to scientifically prepare a good braised meat there will be no problem following a recipe for a ossobuco or a scallop.
Dario Bressanini
  (Author)
View Author's Page
(Saronno, 1963) is a chemistry teacher in the Department of Science and High Technology at the Università degli Studi dell’Insubria in Como, where he also carries out teaching and research activities. He has published about seventy scientific papers in international journals and magazines. As a science communicator, he collaborates with numerous newspapers, radios, and televisions. In the magazine Le Scienze, he maintains the monthly column "Pentole e provette" and has created the popular blog "Scienza in cucina". In 2015, Bressanini was the curator of the exhibition dedicated to the science of food, which took place at the Natural History Museum of Milan.
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Customers reviews

Marcelo Pino Thursday, June 24, 2021
Verified Purchase

Muuuuuuuuy bueno lo compre para regalo y todos en la familia quieren uno

20
 Nestor Retamales Sunday, March 30, 2025
Verified Purchase

Excelente libro muy buena la calidad y el contenido

10
 Andres Felipe Agudelo Sunday, August 24, 2025
Verified Purchase

Es un gran libro, desde un punto de vista muy científico aborda el tema de estás proteínas para saber que ocurre cuando son sometidas a diferentes tipos de cocción, monte arrepentirás de comprarlo.

10
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Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in Spanish.

What is the format of this book?

The binding of this edition is Hardcover.

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