Stephen T Beckett, Jennifer Harding, Barry Freedman, "The Science of Chocolate"
Publisher: Royal Society of Chemistry | ISBN: 0854049703 | edition 2008 | PDF | 250 pages | 6,9 mb
Publisher: Royal Society of Chemistry | ISBN: 0854049703 | edition 2008 | PDF | 250 pages | 6,9 mb
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.
Downloads:
http://www.filesonic.com/file/4121292215/The_Science_of_Chocolate.pdf
More information: http://www.allneedsall.com
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