SUMMARY

In recent years, new products, new techniques and new cooking styles have entered the market with force. And, at the same time, interest has grown in the relationship between nutrition, health and gastronomy. The sciences—biology, physics and chemistry— are the tools for understanding the entirety. Chemistry, in particular, describes what substances are responsible for color, smell and taste, and why they change in cooking. On the other hand, the chemical and biological structures of animal and plant cells and tissues explain the textures and their changes in the kitchen. In this book, all these aspects are treated with every day and understandable language, while it remains technically rigorous and provides a large amount of information. With all this, the reader will be able to know what is in their food before and after cooking it, resulting in greater intellectual satisfaction, added to the sensory.ENDORSEMENTS

“An incisive and well-documented book that provides an entrance into the world of cuisine as seen through the prism of science.” Ferran Adri�, elBulliFoundation

“This book of Professor Mans is an excellent description of some of the science that is important for cooking, told as science, but through the eyes of a chef.” David A. Weitz, Mallinckrodt Professor of Physics and of Applied Physics at Harvard University.

“Claudi Mans's Science of Cooking is a brisk, clearly written, non-technical introduction to the applied chemistry that all cooks practice in the kitchen, and that everyone benefits from when we eat.“ Harold McGee. Chemist and Writer.

About the Author

Claudi Mans is professor emeritus of Chemical Engineering at the University of Barcelona, a former dean of the Faculty of Chemistry and president of the Sciences Division. He has popularized books in Spanish such as Tortilla quemada , Los secretos de las etiquetas, La vaca esf�rica , Sferificaciones y macarrones, La qu�mica de cada d�a y 100 preguntes de qu�mica quotidiana, and has given many outreach lectures about Science and the Science of Cooking. He is a contributor to CosmoCaixa and the elBulliLab unit. He has also been given the National Chemistry Award from the ANQUE 2011 and the distinction of the best scientific dissemination work by the University of Barcelona.

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