La cocina y los alimentos

An authentic bible for lovers and professionals of gastronomy from around the world. A comprehensive guide that explains where foods come from, how they are transformed, and how to turn them into something new.

On Food and Cooking is an extraordinary compendium of basic information about ingredients, cooking techniques, and the pleasures of eating, which will delight and fascinate anyone who has cooked, savored, or enjoyed food.

Organized as a dictionary, with numerous explanatory tables, in its pages we can find from the different families of food to the best way to prepare them, the evolution of gastronomy throughout history, or the physical and chemical reactions that food undergoes when cooked.

With the prologue by Andoni Adúriz, chef of the Mugaritz restaurant (Guipúzcoa), chosen the tenth best restaurant in the world in 2006, On Food and Cooking is a special edition bound in cloth. Perfect for a gift. 

"Harold McGee reveals himself in this book with a true encyclopedist pen, brainy, meticulous, brilliant. It is one of the fundamental books that we hoped to see translated into Spanish and I am really looking forward to having it in my hands as soon as possible. A fundamental classic that every civilized gourmet will long to have in their library.

Andoni Aduriz, Restaurant Mugaritz