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In questa sezione trovate una selezione di libri, divisa per tematiche, che possono arricchire il pensiero scientifico, come pure quello pedagogico e didattico di ogni insegnante. Buona lettura!

Mc Gee on food and cooking - An encyclopedia of kitchen science, history and culture

Harold Mc Gee,, Hodder & Stoughton London 2004 ISBN 0-340-83149-9 (884 pagine 60.00 CHF) 1/2005

  Harold McGee's original On food and cooking was widely acclaimed as a masterpiece on publication in 1984. Now completely revised and updated, this encyclopedic book renders the everyday miracles of kitchen wondrous and fascinating, and sheds light on questions that have puzzled generations of cooks. If you have ever wondered why fish goes off quicker than meat; why you are supposed to leave pancake batter to rest; why chopping onions makes you cry; about the health benefits (or otherwise) of alcohol; why eating chilli gives pain as well as pleasure; how to tell stale eggs from fresh ones; or even which came first, chicken or egg - then this is the book for you.
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