Manual Basico De Gastronomia Cientifica
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| Author | : Mariana Koppmann |
| Publisher | : Siglo XXI Editores |
| Total Pages | : 266 |
| Release | : 2024-05-28 |
| Genre | : Cooking |
| ISBN | : 9878013529 |
Como saben profesionales y aficionados, cocinar es también hacer ciencia: se trata de experimentar con sabores y texturas, probar, ajustar y volver a probar recetas hasta dar con el resultado esperado, ese que despierte aplausos en la mesa. Este libro viene a ofrecer conocimientos y herramientas para el mejor encuentro entre la ciencia y la cocina. El Manual aplicado de gastronomía científica explora los procedimientos que permiten combinar los ingredientes que tenés en la alacena y en la heladera, tratarlos y transformarlos en platos únicos. Se incluyen en estas páginas, por ejemplo, los procesos para preparar panes o delicias de la pastelería y un detallado e infalible paso a paso para lograr la masa madre. No faltan a la cita las técnicas para elaborar lo que en la jerga culinaria se llama geles, espumas y emulsiones (más sencillo: gelatinas, flanes, cremas, merengues, mayonesas y más). También se revelan los secretos para crear frituras y rebozados originales, y las claves del uso de nitrógeno líquido y la cocción al vacío en las cocinas domésticas. Así, este volumen es la aplicación práctica de los contenidos de su libro-hermano, el Manual básico de gastronomía científica, dedicado a los ingredientes fundamentales, y completa una dupla formidable para tener siempre al alcance de la mano. Después de recorrer esta Biblia culinaria, tu experiencia en la cocina no volverá a ser la misma.
| Author | : Strategies Teaching |
| Publisher | : Teaching Strategies |
| Total Pages | : 269 |
| Release | : 2006-01-01 |
| Genre | : |
| ISBN | : 9781933021126 |
| Author | : Stuart Farrimond |
| Publisher | : Dorling Kindersley Ltd |
| Total Pages | : 226 |
| Release | : 2018-10-04 |
| Genre | : Cooking |
| ISBN | : 0241379202 |
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Explore the world's best spices, discover why certain spice mixes work, and how to use spices creatively. Be inspired to make your own new spice blends, and take your cooking to new heights. The Science of Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections, as well as a selection of recipes using innovative spice blends designed to brighten your palate and inspire your own culinary adventures. The Science of Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.
| Author | : Dr. Stuart Farrimond |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2020-12-01 |
| Genre | : Health & Fitness |
| ISBN | : 1465493298 |
Explore the science behind your daily living habits and make your day healthier, happier, and more productive. Best-selling author Stuart Farrimond brings you a ground-breaking health book that will revitalize your daily routine and bring to light the latest research in psychology, nutrition, biology, and physics alike. Set out to unearth the facts behind the pseudo-science fads, and provide take-away advice on every area of our lives, Live Your Best Life is an approachable, entertaining and easy-to-read wellness guide for those seeking self-improvement backed up by solid scientific evidence. Dive straight in to discover: - The Morning, Afternoon, Evening, Night structure takes you through a typical day. - Fascinating statistics and infographics that bring each science story to life. - Long-held health myths debunked and exploded by new science. - Action points to each story to help you tweak your lifestyle habits accordingly Is sleeping 8 hours a night good for optimum health? If I exercise every day, why am I not losing weight? Should I brush my teeth before or after breakfast? Is coffee good or bad for you? These are all fundamental everyday questions explored throughout this wellness book, which combines popular science with practical self-improvement, factoring in the latest scientific research to debunk the common myths and provide easy-to-read and relatable content for every reader! The popular question and answer format brings an immediacy to the information provided, and the highly visually illustrations truly bring the science to life in a contemporary and accessible way. From losing weight to healing the gut, self-care to superfoods, this all-encompassing healthy lifestyle book truly does have it all! What better way to redefine your routine and revitalize your life than giving yourself a new you this New Year? This curated collection of self-improvement tips will teach you to become a better and more balanced version of yourself. So make 2022 the year of wellness and healing yourself!
| Author | : Mariana Koppmann |
| Publisher | : Siglo XXI Editores |
| Total Pages | : 180 |
| Release | : 2019-11-22 |
| Genre | : Cooking |
| ISBN | : 9876293621 |
Una nueva entrega del encuentro entre la ciencia y la cocina, donde se develan, tenedor en mano, los secretos de los platos que preparamos a diario y las técnicas que la ciencia aporta a nuestras recetas. Mariana Koppmann demuestra una vez más que nuestras cocinas son verdaderos laboratorios de química, física y biología. De entrada, lleva al extremo una de las verdades de la gastronomía al proponer que la comida no sólo entra por los ojos, sino por los cinco sentidos. Desentraña su funcionamiento y explora las combinaciones de sensaciones cuando comemos. Luego revela la ciencia oculta detrás de algunos fenómenos –los secretos de los vegetales de todos los colores (y cómo conservar el color durante la cocción) o los procesos que tienen lugar durante la fritura–, pasando por el fascinante método de la cocción al vacío, el supercongelamiento con nitrógeno líquido y las misteriosas esferificaciones, que permiten que sorprendamos a nuestros invitados con bolitas... de jugo de manzana. También nos enseña a perderle el miedo a una de las mayores innovaciones culinarias de los últimos años, como la utilización de aditivos, emulsionantes y gelificantes para lograr las más variadas texturas en los platos. La seguridad e inocuidad alimentaria se han convertido en un tema central, y este nuevo manual aporta las claves para conocer los microorganismos que contaminan los productos a fin de instrumentar una higiene eficaz para combatirlos. Además, los apéndices resumen conceptos básicos de la química y la física de los alimentos, fundamentales para entender la ciencia de la cocina. Y lo mejor: todas las explicaciones están regadas con consejos prácticos y recetas de vanguardia. Este libro nos ofrece ideas para deleitar a los comensales con globos de tomate, aires de salsa de soja o esféricos de naranja, y ser el centro de la fiesta al hablar de pectinas o cloroplastos. ¡Que lo disfruten!
| Author | : The Getty Conservation Institute |
| Publisher | : Getty Publications |
| Total Pages | : 492 |
| Release | : 1991-02-28 |
| Genre | : Art |
| ISBN | : 0892361816 |
On October 14-19, 1990, the 6th International Conference on the Conservation of Earthen Architecture was held in Las Cruces, New Mexico. Sponsored by the GCI, the Museum of New Mexico State Monuments, ICCROM, CRATerre-EAG, and the National Park Service, under the aegis of US/ICOMOS, the event was organized to promote the exchange of ideas, techniques, and research findings on the conservation of earthen architecture. Presentations at the conference covered a diversity of subjects, including the historic traditions of earthen architecture, conservation and restoration, site preservation, studies in consolidation and seismic mitigation, and examinations of moisture problems, clay chemistry, and microstructures. In discussions that focused on the future, the application of modern technologies and materials to site conservation was urged, as was using scientific knowledge of existing structures in the creation of new, low-cost, earthen architecture housing.
| Author | : Meredith Etherington-Smith |
| Publisher | : Double-Barrelled Books |
| Total Pages | : 0 |
| Release | : 2014 |
| Genre | : Antiques & Collectibles |
| ISBN | : 9780957150065 |
From the earliest practical containers to the star handbags of today, this book is a comprehensive gallimaufry of the handbag through the ages.
| Author | : Kai-Fu Lee |
| Publisher | : Crown Currency |
| Total Pages | : 497 |
| Release | : 2024-03-05 |
| Genre | : Social Science |
| ISBN | : 0593238311 |
How will AI change our world within twenty years? A pioneering technologist and acclaimed writer team up for a “dazzling” (The New York Times) look at the future that “brims with intriguing insights” (Financial Times). This edition includes a new foreword by Kai-Fu Lee. A BEST BOOK OF THE YEAR: The Wall Street Journal, The Washington Post, Financial Times Long before the advent of ChatGPT, Kai-Fu Lee and Chen Qiufan understood the enormous potential of artificial intelligence to transform our daily lives. But even as the world wakes up to the power of AI, many of us still fail to grasp the big picture. Chatbots and large language models are only the beginning. In this “inspired collaboration” (The Wall Street Journal), Lee and Chen join forces to imagine our world in 2041 and how it will be shaped by AI. In ten gripping, globe-spanning short stories and accompanying commentary, their book introduces readers to an array of eye-opening settings and characters grappling with the new abundance and potential harms of AI technologies like deep learning, mixed reality, robotics, artificial general intelligence, and autonomous weapons.
| Author | : |
| Publisher | : |
| Total Pages | : 2422 |
| Release | : 2013 |
| Genre | : |
| ISBN | : |
| Author | : Francisco J. Migoya |
| Publisher | : John Wiley & Sons |
| Total Pages | : 544 |
| Release | : 2012-11-05 |
| Genre | : Cooking |
| ISBN | : 047089198X |
The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.
