Chef's Guide to Gelling, Thickening, and

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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 culin…
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    Om Chef's Guide to Gelling

    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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    Detaljer

    Format
    E-Bok
    Kopisperre
    Teknisk DRM
    Filformat
    PDF
    Utgivelsesår
    2014
    Forlag
    CRC Press
    Språk
    Engelsk
    ISBN
    9781482297874
    Sider
    360
    Emne
    Food & beverage technology

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