Description
The Art and Science of Aerated Foods highlights the unnoticed ingredient of air in food: its importance, function and processes. The text offers readers fundamental knowledge on the techniques and ingredients involved in making aerated food through selected recipes, along with insight into each food's cultural background. Authors provide a step-to-step guide to making aerated food at a home scale with emphasis on health, simplicity, and leisure.
With its blend of academic information, theory and practical recipes, this text has something to offer everyone, from academics to homemakers and food connoisseurs of all types.
Book Information
ISBN 9783031316890
Author Nyuk Ling Chin
Format Hardback
Page Count 190
Imprint Springer International Publishing AG
Publisher Springer International Publishing AG
