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20150324093000.0 |
| 008 |
141021s2015 flu eng |
| 020 |
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|a 1466565071
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| 020 |
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|a 1482297876 (e-book)
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| 020 |
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|a 9781466565074
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| 020 |
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|a 9781482297874 (e-book)
|
| 050 |
0 |
0 |
|a TP937.7
|b .A45 2015
|
| 090 |
0 |
0 |
|a TP937.7
|b .A45 2015
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| 110 |
2 |
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|a Alicia Foundation
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| 245 |
1 |
2 |
|a A chef's guide to gelling, thickening, and emulsifying agents [
|h electronic resource]
|c Alicia Foundation
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| 260 |
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|a Boca Raton, Florida :
|b CRC Press ,
|c 2015
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| 300 |
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|a 1 online resource (xviii, 339p.) :
|b ill
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| 504 |
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|a Includes bibliographical references (p. 323-324) and index
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| 505 |
0 |
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|a 1. Research on texturizing agents -- 2. Gelling agents -- 3. Thickening agents -- 4. Foaming agents -- 5 . Emulsifying agents
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| 520 |
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|a 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. This new work from Ali´cia Foundation, the culinary research center driven by famed chef Ferran Adria`, provides a clear and practical guide for any chef who wants to work with these texturing agents.Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commo.
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| 650 |
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0 |
|a Food
|x Analysis
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| 650 |
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0 |
|a Hydrocolloids
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| 650 |
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0 |
|a Stabilizing agents
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| 856 |
4 |
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|3 Crcnetbase
|u http://www.crcnetbase.com/isbn/978-1-4665-6507-4
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| 999 |
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|a 1000163547
|b Electronic Book
|c Electronic Resource
|e Gong Badak Campus
|