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

1st Edition

Alicia Foundation

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

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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 Alicia Foundation, the culinary research center driven by famed


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