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

By Alicia Foundation
Hardcover
$255.00
By Alicia Foundation
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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 Alícia Foundation, the culinary research center driven by famed chef Ferran Adrià, A Chef's Guide to Gelling, Thickening, and Emulsifying Agents provides a clear and practical guide for any chef who wants to w...

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Science & TechnologyAgricultural SciencesFood Sciences - General & Miscellaneous