Salads and desserts take shape
1983
Marks, Ruthie
Vegetarians who prefer to eliminate all meat-products from their diet can enjoy gelatin desserts by using agar-agar (a gelling agent made from sea algae). A short history of agar is given and the origin, gelling process, and nutritional content of gelatin and agar are contrasted. The procedure for making agar naturally is explained. Agar is commercially available in powder, flakes, bars, and stick (flakes are easiest to use in cooking). A number of recipes are provided. (kbc)
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library