Edible structures : the basic science of what we eat / José Miguel Aguilera ; translated by Marian Blazes.

Author: Aguilera, José Miguel, author.

Imprint:Boca Raton, Florida : CRC Press, Taylor & Francis Group, [2013]

Descriptionxx, 442 pages : illustrations ; 23 cm

Note:"... an authorized translation of a book published in Spanish by Ediciones Universidad Católica de Chile, Santiago, Chile, under the title Ingeniería gastronómica, 2011" -- t.p. verso.

Note: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 -- Final comments.

Bibliography Note:Includes bibliographical references and index.

This item has been checked out 1 time(s)
and currently has 0 hold request(s).