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Alicia Foundation
A Chef»s Guide to Gelling, Thickening, and Emulsifying Agents [PDF ebook]

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Portada de Alicia Foundation: A Chef''s Guide to Gelling, Thickening, and Emulsifying Agents (PDF)

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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Formato PDF ● Páginas 360 ● ISBN 9781482297874 ● Editorial CRC Press ● Publicado 2014 ● Descargable 3 veces ● Divisa EUR ● ID 7353614 ● Protección de copia Adobe DRM

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