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Book synopsis

Food is like a complex building. The materials are chemical molecules, with all their inter relationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties. The complexity of each food gives rise to different possible points of view in analyzing it. This book chooses the cooking point of view. Cooking is the art of transforming raw materials into accomplished dishes. Therefore, the book aims to systematically analyze culinary processes, i.e. the transformations of food produced by kitchen procedures (cooking, stirring, kneading, etc.) from a physical and a chemical point of view, presenting applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Soft Matter Transformations In Culinary Processes
• Author: Davide Cassi, Pere Castells, Fernando Sapina-Navarro
• Language: English
• Binding: Hardback
• Number of pages: 250
• EAN: 9789814397308
• ISBN: 981439730X
• ID: 05070713
• Publisher: World Scientific Publishing Co Pte Ltd
• Weight: 18 g
• Date of publishing: 28. February 2021

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