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| #762229 in Books | Stephen T Beckett | 2008-03-06 | Original language:English | PDF # 1 | 8.98 x.80 x5.98l,1.15 | File type: PDF | 240 pages | The Science of Chocolate||1 of 1 people found the following review helpful.| Five Stars|By stuart dorey|I appreciate the depth and detail the author has shared in his quest to give students a complex yet simplified education on this subject! To me,it is pleasing and fullfilling to have a great reference where enthusiests can access all the devoted and compiled work of scientists and practicioners and share all this information at minimal cost to it||"The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science."|From the Back Cover
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 - h...
You can specify the type of files you want, for your device.The Science of Chocolate | Stephen T Beckett. I was recommended this book by a dear friend of mine.
