Picture 1 of 1

Stock photo
Stock photo
Cooking Innovations - 9781439875889 - Picture 1 of 1

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification by Madoka Hirashima, Amos Nussinovitch (Hardcover, 2013)

Be the first towrite a review.
  • BOOKS etc. (453284)
  • 99.2% positive Feedback
Price:
£87.85
Free postage
Estimated delivery Fri, 3 May - Thu, 9 May
Returns:
60 days return. Buyer pays for return postage.
Condition:
New
ISBN-13: 9781439875889, 978-1439875889. While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers.