Excited to see that the book A Chef’s Guide to Gelling, Thickening, and Emulsifying Agents has finally been published! The book was produced by chef Ferran Adria’s culinary research foundation Fundacion Alicia , and I contributed original research and writing to this book, along with other members of the Foundation Alicia team when working as a gastronomy research intern at the institute in the summer of 2011.
Vayu Maini Rekdal 