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

ISBN: 9781466565074 出版年：2014 页码：346 Alicia Foundation CRC Press

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