This manual provides concise descriptions of twenty different techniques and/or substances (the solubility of sugars, emulsification, soy lecithin aerial mousse, chantilly, melting gel, gelled mousse, egg protein coagulation, meringue, caramelization, Maillard reactions, antioxidation, hot dehydration, migration, blowing, spherification, reverse spherification, brittle gel, elastic gel, effervescence, andfermentation) accompanied by recipes that immediately put the scientific concepts explained to the test. For each recipe he also offers variations so as to show how the single application could be expanded or applied to other foods.
Author: Anne Cazor & Christine Liénard
If you need assistance regarding orders, returns, shipments click here.
If you want to know more about this product but haven't found the answer you were looking for in the description, ask your question here, we will answer you as soon as possible.
You must be registered to access this feature Login