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Showing results of: Emulsifying Agents

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

Understanding how to use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. The guide provides a clear and practical guide for any chef or student who wants to work with these texturing agents. (ISBN 9781466565074)