La ciencia de los sabores (The Science of Flavor) (Spanish Edition)

ISBN: 9798217129911
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$30.00
SKU:
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Minimum Order: 25 copies per title

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Important Note About This Book
This page features either the Spanish-English bilingual edition of this title or a full Spanish title.If you do not intend to purchase this bilingual/Spanish title, just search again to find the English edition of this title.

Overview

Comer es una experiencia única; es alegría, confort, nostalgia y otras muchas sensaciones increíbles. Descúbrelo en este libro sobre la neurología de los sabores.

Si alguna vez perdiste el sentido del gusto, habrás podido comprobar que la comida sin sabor es aburrida. Sin embargo, cocinar algo sabroso no es tan fácil como puede parecer. El sabor es vida, además de un misterio para los chefs y científicos de todo el mundo.

Este libro de gastronomía analiza la neurología de los sabores y revela todos sus secretos ofreciéndote explicaciones detalladas de los últimos descubrimientos científicos y las técnicas que necesitas para aplicarlos en tu día a día para dar un giro a los platos y recetas de toda la vida.

¿Qué encontrarás en su interior?

  • Explicaciones científicas sobre los factores que influyen en nuestra experiencia a la hora de comer, como la atmósfera, la música, la humedad, o las conversaciones en la mesa, y en las sensaciones que nos provoca la comida (calor, efervescencia, frescor…)
  • Los mejores trucos y técnicas para cocinar tus platos preferidos (¡con un toque diferente!)
  • Dividido en cuatro capítulos: la biología de los sabores, la neurología de los sabores, la químicade los sabore y la ciencia de los ingredientes.
  • Escrito por el reconocido científico alimentario Dr. Stuart Farrimond.

Redescubre los alimentos y empieza a cocinarlos con una nueva visión teniendo en cuenta las expectativas, la anticipación, la atmósfera, el ambiente, los colores, los cubiertos, los sonidos o las interacciones sociales que ocurren a tu alrededor. El regalo perfecto tanto para cocineros principiantes como para chefs de alta cocina.


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Food is comfort, joy, and nostalgia all rolled into one experience.

Dr Stuart Farrimond is a leading food scientist. He created this interesting cookbook that combines different flavors and introduces you to weird and wonderful food science hacks. As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - flavor brings food into full technicolor life. Yet it can be challenging to make something tasty; the secrets to flavor can baffle chefs and scientists alike.

Dr Farrimond unpacks the neurology of flavor to include expectation, anticipation, atmosphere, ambiance, colors, cutlery, sound, temperature, humidity, altitude, background music/chatter, and social interaction into dishes.

This book reveals flavor's hidden mysteries for humble home cooks and chefs. It explains the latest scientific know-how and how to apply it in techniques that will breathe new life into familiar dishes and perhaps even let you encounter foods in a whole new way.

While major retailers like Amazon may carry La ciencia de los sabores (The Science of Flavor), we specialize in bulk book sales and offer personalized service from our friendly, book-smart team based in Portland, Oregon. We’re proud to offer a Price Match Guarantee and a streamlined ordering experience from people who truly care.

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Product Details

Author:
Dr. Stuart Farrimond
Format:
Hardcover
Pages:
224
Publisher:
DK (November 4, 2025)
Imprint:
DK
Release Date:
November 4, 2025
Language:
Spanish
Audience:
General/trade
ISBN-13:
9798217129911
Weight:
20oz
Dimensions:
8.375" x 10.0625"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20250606T231053_151975589-20250606.xml
Folder:
RandomHouse
List Price:
$30.00
Country of Origin:
Slovakia
Pub Discount:
65
Case Pack:
12
As low as:
$15.00
Shipping Origin:
Crawfordsville, IN
Publisher Identifier:
P-RH
Discount Code:
A

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