A Chef's Guide to Gelling, Thickening, and Emulsifying Agents
Autor Alicia Foundationen Limba Engleză Hardback – 24 oct 2014
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Specificații
ISBN-10: 1466565071
Pagini: 360
Ilustrații: 73 black & white illustrations
Dimensiuni: 156 x 234 x 20 mm
Greutate: 0.7 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Public țintă
Professional ReferenceCuprins
Gelling AgentsGeneral Properties of Gelling Agents
Gelatin
Agar-Agar
Carrageenan Kappa
Carrageenan Iota
Pectins
Gellan Gum
Celuloses (Mc)
Others
Thickening Agents
General Properties of Thickening Agents
Starches
Xanthan Gum
Locus Bean Gum
Guar Gum
Tara Gum
Others
Emulsifiers
General Properties of Emulsifiers
Lecitine
Sucroester
Monodiglicèrids
Others
Recenzii
—Charles J. Knill, in Carbohydrate Polymers, 137 (2016) 747
Descriere
One prominent aspect of molecular gastronomy is the modern chef’s use of hydrocolloids such as gelling, thickening, and emulsifying agents in the creation of unique dishes. This new work from famed chef Ferran Adria’s Alícia Foundation provides a trove of scientific information on a variety of popularly used hydrocolloids in a reader-friendly format. Topics include, for example, the behavior of agar-agar gel in water and how that behavior changes when sugar, salt, lemon juice, or olive oil is introduced into the mix. The book also provides a number of recipes for the various hydrocolloids.