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

Autor Alicia Foundation
en Limba Engleză Hardback – 24 oct 2014
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.
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Specificații

ISBN-13: 9781466565074
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 Reference

Cuprins

 

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

"The use of food texture modifying agents, for gelling, thickening, and emulsifying purposes, is continuing to increase in the culinary industry. An understanding of the use of such agents is therefore of increasing importance for chefs at all levels within the industry. This volume from the Alícia Foundation (a culinary research centre in Sant Fruitós de Bages, Barcelona, Spain) provides a clear and practical guide for individuals working with such texture modifying agents. ... this collaboration between scientists, technicians, and chefs has resulted in a unique, creative, and interesting volume that not only discusses the main characteristics, product varieties, and uses of these commonly available products, but also demonstrates their application in high-end restaurant cuisine. This volume will be of interest and direct use to individuals involved in all aspects of the culinary industry...."
—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.