A Chef's Guide to Gelling, Thickening, and Emulsifying Agents
ISBN: 9780429083310
Platform/Publisher: Taylor & Francis / CRC Press
Digital rights: Users: Unlimited; Printing: Unlimited; Download: Unlimited
Subjects: Food Science & Technology; Food Chemistry;

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


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