The Science of Chocolate

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Technique - Food Manufacturing
The Science of Chocolate

The Science of Chocolate

Name: The Science of Chocolate
ISBN: 9780854049707

Stephen T Beckett, Jennifer Harding, Barry Freedman

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This really is an excellent book. I am no scientist and yet, with a few exceptions relating to formulae, I found this book easy to comprehend, and fascinating. Scientists are often criticised for writing above the ordinary person's head but this is not true at all of "The Science of Chocolate". For readers with a serious interest in chocolate this book is a MUST-BUY. It covers everything the most keen chocolate lover needs to know about how chocolate is made, from the original cacao bean to the final chocolate bar. The new edition also includes a chapter on Nutrition and Health, as recent scientific research has shown pretty convincingly that high cocoa-solids chocolate may have health benefits owing to the high polyphenol content.

Категории:

Technique - Food Manufacturing

Година:

2008

Издание:

2nd ed

Издателство:

RSC Publishing

Език:

english

Страници:

252