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| #994912 in Books | imusti | 2012-05-03 | Original language:English | PDF # 1 | 8.98 x.93 x5.98l,1.21 | File type: PDF | 234 pages | Royal Society of Chemistry||12 of 13 people found the following review helpful.| Good for Fundamentals but Not for Big Picture|By Michele Mattix|I like to read about food science and I really like to make ice cream. This book is a great combination of those interests. The book is easy to read and has many nice diagrams to illustrate the concepts. The level of science is perfect and the text is very accessible and fun to read.
My only complain
Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new mat...
You easily download any file type for your device.The Science of Ice Cream: RSC | Chris Clarke. A good, fresh read, highly recommended.
