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Item Details
| Title:
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THE SCIENCE OF CHOCOLATE
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| By: |
Stephen T. Beckett, Barry Freedman, Jennifer Harding |
| Format: |
Hardback |
| List price:
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£24.95 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
0854049703 |
| ISBN 13: |
9780854049707 |
| Publisher: |
ROYAL SOCIETY OF CHEMISTRY |
| Pub. date: |
1 February, 2008 |
| Edition: |
2nd New edition |
| Pages: |
240 |
| Description: |
This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate. |
| Synopsis: |
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. |
| Publication: |
UK |
| Imprint: |
Royal Society of Chemistry |
| Returns: |
Returnable |
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