000			02214cam a22004577i 4500
001			20354403
003			UDM
005			20210601095820.0
007			ta
008			200812s2017 nyua r 001 0 eng d
010			_a 2017285684
020			_a9781465463692
020			_a1465463690
035			_a(OCoLC)ocn973281976
040			_aBTCTA _beng _cBTCTA _erda _dYDX _dBDX _dOEM _dCNEDM _dOCLCF _dTOH _dXMC _dIMT _dJNE _dKYB _dDLC
041	0		_aeng
042			_alccopycat
082	0	4	_a641.3 _2 _bF246s 2008
100	1		_aFarrimond, Stuart, _eautor.
245	1	4	_aThe science of cooking / _cDr. Stuart Farrimond.
250			_aFirst American edition.
264		1	_aNew York, New York : _bDK Publishing, _c2017.
300			_a256 páginas : _bilustraciones ; _c27 cm.
336			_atexto _btxt _2rdacontent
337			_asin mediación _bn _2rdamedia
338			_avolumen _bnc _2rdacarrier
520			_a"Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals."--Publisher website.
650		7	_aAlimentos _xAnálisis. _99415
650		7	_aRecetarios. _960424
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
942			_2ddc _cGEN _n0
991			_aNUT _bIdalia Ileana Caballero _cPR19 _dSEP
992			_aTécnias Gastronómicas II
999			_c149324 _d149324
900			_aADM
900			_aECO
900			_aCC
900			_aCB
900			_aNUT