Búsqueda de LIBROS DEL AUTOR: madoka hirashima

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  • MORE COOKING INNOVATIONS
    ebook
    MORE COOKING INNOVATIONS
    AMOS NUSSINOVITCH / MADOKA HIRASHIMA
    Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book...

    $5,300.00

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  • COOKING INNOVATIONS
    ebook
    COOKING INNOVATIONS
    AMOS NUSSINOVITCH / MADOKA HIRASHIMA
    This volume explores unique applications of hydrocolloids in the kitchen. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydr...

    $1,480.00

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