Edible Structures

Discover the fascinating world of food engineering with Edible Structures by Joséiguel Aguilera. Published by Taylor & Francis Ltd in 2017, this hardback edition spans an impressive 462 pages, offering a comprehensive exploration of the innovative techniques and principles behind edible structures. This book is an authorized translation of the original Spanish work, Ingeniería Gastronómica, published by Ediciones Universidad Católica de Chile in 2011.

Perfect for culinary professionals, food scientists, and anyone passionate about gastronomy, Edible Structures delves into the intersection of art and science in food preparation. Gain insights into how modern technology influences the culinary arts and discover new ways to enhance your culinary creations. Whether you are looking to expand your knowledge or elevate your cooking skills, this book is an essential addition to your culinary library.