Cocina molecular

Overview

Watching ingredients transform through cooking is a wonderful form of alchemy. Molecular gastronomy, as a focus on the relationship between cooking and the chemical and physical processes it involves, is an extension of this idea. This book introduces the public to this highly scientific form of cooking that has revolutionized the culinary world.

Author Biography

Eduardo Casalins is an Argentinean journalist who specializes in gastronomy, nutrition, and health. He contributes to various magazines in Argentina and is the author of various books on these topics.