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

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

by: Alicia Foundation,

Publisher: Taylor and Francis ( 2014-10-17 )

ISBN-13: 9781466565074

e-ISBN-13: 9781482297874

ISBN-10: 1466565071

Language: English