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El milagro del pan fermentado y la cocción del arroz.
¿Por qué se corta una mayonesa? ¿Cuál es la temperatura exacta para un chuletón perfecto? El valor de la edición exclusiva de Harold McGee
In the vast universe of gastronomic literature, few books have managed to earn the title of "kitchen bible." Harold McGee's On Food and Cooking , known in Spanish as , holds that distinction. Since its first publication in 1984, it has revolutionized the way we understand food, bridging the gap between the chemistry lab and the home kitchen.
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For practical purposes, it is important to be aware that such sites exist. However, we must emphasize a crucial point: the intellectual property of authors like Harold McGee is protected by copyright laws. Downloading a copyrighted book from a website that is not the publisher or an authorized retailer is, in most jurisdictions, illegal. While these "free" versions are readily found, they represent an unauthorized distribution of the work.