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

1st Edition

Alicia Foundation

What are VitalSource eBooks?

CRC Press
Published October 24, 2014
Reference - 360 Pages
ISBN 9780429083310 - CAT# KE76971

For Instructors Request Inspection Copy

was $51.95

USD$46.76

SAVE ~$5.20

Add to Wish List
FREE Standard Shipping!

Summary

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

Instructors

We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title