A chef's guide to gelling, thickening, and emulsifying agents
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ShareCopied to clipboardA chef's guide to gelling, thickening, and emulsifying agents is a book. It was written by Toni Massanés and published by Taylor&Francis in 2013.
Key facts
- author: Toni Massanés
- publication date: 2013
- book publisher: Taylor&Francis
- book series: unknown
- book subjects: Food-Analysis, Hydrocolloids, Stabilizing agents
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"A chef's guide to gelling, thickening, and emulsifying agents" is one of the books by Toni Massanés, books by Taylor&Francis and 2,617,384 books in our database.
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