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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 - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal t
Chocolade --- 663.9 --- Chocolate. Cocoa. Coffee. Tea. Tobacco --- Chocolate processing. --- Agrotechnology and Food Sciences. Food Products --- Plant and Crop Sciences. Crops --- Plant Products --- Stimulant Crops --- Plant Products. --- Stimulant Crops. --- Chocolate. --- Chocolate processing --- Chemical Engineering --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- 663.9 Chocolate. Cocoa. Coffee. Tea. Tobacco --- Chocolate --- Processing
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Café --- Café [Commerce du ] --- Coffea --- Coffea arabica --- Coffee --- Coffee trade --- Koffie --- Koffie--Handel --- Koffiehandel --- Physiologie végétale --- Plant physiology --- Maladie des plantes --- Plant diseases --- Ravageur des plantes --- pests of plants --- Récolte --- Harvesting --- Marché mondial --- World markets --- Pratique culturale --- Cultivation --- world --- 633.73 --- 582.972.3 --- 663.9 --- Coffees. Coffea arabica. Other Coffea species --- Coffeoideae. Coffee. Woodruff. Madder. Cinchona --- Chocolate. Cocoa. Coffee. Tea. Tobacco --- out of print --- 663.9 Chocolate. Cocoa. Coffee. Tea. Tobacco --- 582.972.3 Coffeoideae. Coffee. Woodruff. Madder. Cinchona --- 633.73 Coffees. Coffea arabica. Other Coffea species --- Coffee Industry --- Beverage industry --- Psychotropic plants --- Rubiaceae --- Seed crops --- Coffee.
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America in art
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Physiophilosophy
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