Ole Mouritsen, Klavs Styrbæk

Consommé

Appears in
Mouthfeel: How Texture Makes Taste
Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

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Bouillon that is clear or has been clarified—for example, by using egg white.

© 2017 All rights reserved. Published by Columbia University Press.