Alicia Foundation, Toni Massanes

Gebundenes Buch

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

Beschreibung

The use of food texturizing agents 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. This new work from famed chef Ferran Adria's Alícia Foundation provides a clear and practical guide for any chef who wants to work with these texturing agents. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents.

Produktdetails

• Verlag: Taylor & Francis Inc
• Seitenzahl: 360
• Erscheinungstermin: 24. Oktober 2014
• Englisch
• Abmessung: 231mm x 155mm x 20mm
• Gewicht: 710g
• ISBN-13: 9781466565074
• ISBN-10: 1466565071
• Artikelnr.: 37053739