A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

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Synopsis
The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alicia Foundation, the culinary research center driven by famed
Copyright:
2015

Book Details

Book Quality:
Publisher Quality
ISBN-13:
9781040055649
Related ISBNs:
9781482297874, 9780429083310, 9781466565074
Publisher:
CRC Press
Date of Addition:
Copyrighted By:
Taylor & Francis Group, LLC
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

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