Science of Chocolate ler

Isbn 10: 1788012356

Isbn 13: 9781788012355

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Descrição do livro

Now in its third edition, this bestselling book describes the complete chocolate making process from growing the beans to the sale in the shops. It has been ten years since the last edition was published and Stephen Beckett has improved and expanded the text to bring it up to date. Revisions include a new chapter 'How do they make that?' which details, for example, how air is incorporated into Aero, how chocolate shapes are filled and other distinctive products. This popular title will appeal to anyone with a fascination for chocolate including food scientists and those working in the confectionery industry.

Número de páginas :304
Isbn 10 :1788012356
Isbn 13 :9781788012355
Encadernação :Capa Comum
Edição Science of Chocolate:3rd ed.
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