Edible structures : the basic science of what we eat

✍ Scribed by José Miguel Aguilera; Marian Blazes; Ediciones Universidad Católica de Chile

Tongue: English
Leaves: 420
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

Content: Nutritious and delicious molecules -- Food materials and structures -- Journey to the center of our food -- From farm to cells and back -- A pinch of mathematics -- Nutritional and culinary thermodynamics -- Between brain and cell -- Culinary technologies and food structures -- The pleasure of eating -- The empowerment of chefs -- The science that fascinates chefs -- Healthy habits

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