From the meeting of a chemistry professor and a gastronome came Cooking and Science by Stefano Colonna and Fabiano Guatteri: a book to debunk many of the clichés surrounding the world of cooking.
HOW THE MANUAL IS COMPOSED
Physics and especially chemistry are involved in the preparation of all the food we eat every day. Hence the need to know the composition of raw materials, processing processes, preservation methods, types of cooking, and the basics of organizing a menu. All times carefully covered by the two authors.
SIMPLE AND DIRECT LANGUAGE
With clear language and without excessive use of formulas, the authors combine scientific theory with everyday practice. They also try to reconcile an understanding of culinary processes and recipes from the best Italian cuisine.
SUMMARY
Ingredients: Foods and supplements - Additives. The processes: Applied gastronomy - Processing processes. Menu: Sensory analysis-Basic knowledge for organizing a menu. Glossary.
AUTHORS
Stefano Colonna is a professor of organic chemistry at the University of Milan and a great lover of cooking.
Fabiano Guatteri is a well-known author of numerous books on gastronomy including, for Hoepli, La cucina milanese (2004).
An essential book for those who like to keep informed in the restaurant business and want to constantly deepen their culinary knowledge.
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