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

The use of food texturizing agents has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from famed chef Ferran Adria's Alicia Foundation provides a clear and practical guide for any chef who wants to work with these texturing agents. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents.