The Science of Sugar Confectionery - (Rsc Paperbacks) by William P Edwards (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.<p/><br></br><p><b> Book Synopsis </b></p></br></br>This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>... a useful insight into the complexities of making sweets.-- "Chemistry & Industry, No 12, 18 June 2001, p 380-381"<br><br>... an interesting and clearly written book, aimed for everyone attracted to the science behind sugar confectionery.-- "Carbohydrate Polymers, 47, 2002, p 88"<br><br>... deserves to be read by a wide and varied audience ... I would recommend this book for general reading by interested scientists, teachers and students.-- "Chemistry in Britain, April 2001, p 94"<br><br>... entertaining reading ... well suited to anyone with some scientific background who seeks an introduction to sugar confectionery and its science ...-- "Food Australia, 54, 5, May 2002, p 197"<br><br>... useful information on the topic of sugar confections ...-- "The Alchemist, ChemWeb Web Page, May 2001"<br>
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