Title: Esto es ciencia y cocina/ This Is Science and Cooking -Language: Spanish
Publisher: Grijalbo
Publication Date: 2026
Language: Spanish
ISBN 10: 607386597X
ISBN 13: 9786073865975
Binding: Soft cover
Condition: As New

About this title

Synopsis

20 A�OS DIFUNDIENDO EL CONOCIMIENTO CULINARIO Y LA GASTRONOM�A CIENT�FICA

En este libro, Heinz Wuth, abre los secretos y el conocimiento de la ciencia aplicados en la cocina. Usa para ello ejemplos cotidianos, explicaciones sencillas e ilustraciones que acercan a aficionados, sibaritas, cocineros de casa yprofesionales a comprender los procesos que experimentan los alimentos cuando cocinamos. Esto es ciencia y cocina es un libro para todos, que incentiva el conocimiento de manera universal.

Un libro para cocinar mejor.

�Alguna vez te has preguntado cu�ndo a�adir sal a las legumbres, cu�l es el momento ideal para sazonar la carne, o si el lim�n realza realmente el sabor del pescado? Prep�rate para obtener respuesta a todas tus preguntas culinarias mientras Heinz Wuth desmitifica la ciencia que se esconde detr�s de estos enigmas culinarios.

Tanto si eres un profesional experimentado en los campos de la cocina, la ingenier�a alimentaria o la qu�mica; un estudiante deseoso de extender sus conocimientos o un apasionado de la cocina casera, Esto es ciencia y cocina ser� tu compa�ero indispensable. Desp�dete de los errores culinarios m�s comunes y da la bienvenida a un nuevo nivel de confianza en la cocina. Descubre nuevas recetas, elimina complicaciones culinarias y comprende el poder transformador de los ingredientes cotidianos.

ENGLISH DESCRIPTION

20 YEARS OF CULINARY KNOWLEDGE AND FOOD SCIENCE

This book reveals the secrets of applied science in cooking. With its everyday examples, simple explanations and illustrations, it has something for everyone: home cooks, professional chefs and science geeks. By explaining the scientific processes behind what happens in our kitchens, Heinz Wuth fosters further interest and learning.

This book will help you become a better cook.

Have you ever wondered about the right time to add salt to beans or season meat, or whether lemon really enhances the flavor of fish? Look no further for answers to all your questions about cooking as Heinz Wuth demystifies the science behind these and other culinary enigmas.

Whether you’re a culinary professional, food scientist or chemist, a student eager for knowledge, or an enthusiastic home cook, This Is Science and Cooking will become an essential guide you’ll turn to again and again. Say goodbye to common cooking mistakes and hello to new confidence in the kitchen. You’ll discover new recipes and shortcuts, and gain a new appreciation for the transformative power of everyday ingredients.

About the Author

Heinz Wuth es un chef chileno que fusiona gastronom�a con divulgaci�n cient�fica. Desde ni�o combin� su pasi�n por la cocina y la ciencia, leyendo enciclopedias y cuestionando cada t�cnica. Con m�s de 18 a�os de experiencia trabajando en cocinas y como docente en pa�ses como Chile, Francia, Espa�a, Alemania, Hong Kong, Estados Unidos, entre otros, se especializ� en gastronom�a cient�fica, con diplomados en Harvard y la Universidad de Hong Kong.

En redes, donde se le conoce como SoyCienciaYCocina y acumula millones de seguidores, explica principios cient�ficos de t�cnicas culinarias de manera clara y entretenida. Tambi�n public� el best-seller Esto es Ciencia & Cocina, pensado como una gu�a pr�ctica y accesible para todos.

Ha sido ponente en m�ltiples eventos acad�micos: charlas en INACAP, ChefTalks! con DuocUC, clases magistrales en Maloka (Colombia), y colaboraciones con FAO como divulgador regional. Con premios como la medalla Joseph Favre al aporte culinario (2019) y Expositor del A�o de W�sthof (2020), su misi�n es democratizar el conocimiento culinario y profesionalizar la gastronom�a desde una base cient�fica.

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