La química en la cocina

ElBulli's Kitchen Synthesis read: "The information provided by a dish is enjoyed through the senses; it is also enjoyed and rationalized through reflection". In recent years, new products, new techniques and new cooking styles have entered with force. And, at the same time, interest in the relationship between nutrition, health and gastronomy has grown. The sciences -biology, physics and chemistry- are the tools for understanding the whole. Chemistry, in particular, describes which substances are responsible for colour, smell and taste, and why they change during cooking. On the other hand, the chemical and biological structures of animal and plant cells and tissues explain the textures and their changes in cooking. In this book, all these aspects are dealt with in an everyday and understandable language, but technically rigorous and with a great contribution of information. With all this, the reader will be able to know what is in their food before and after cooking it, and this will result in greater intellectual satisfaction, added to the sensory one.