PER QUÈ ALGUNS PEBROTS PIQUEN I ALTRES NO

Why do we cry when we chop an onion?

How can we know if an egg is fresh without cracking the shell?

Why does bread change its colour when we toast it?

The most common questions about food and cooking finally find their answers. Ada Parellada and Dani Jiménez have made a book full of curiosities, recipes, experiments, a lot of science and a good dressing of sense of humour; a book for all curious readers that want to discover the secrets hidden in the food.