Science of Sugar Confectionery (English, William P. Edwards)

A book for food scientists and chemists

I bought this book, because I am a Food Science major with a minor in Chemistry. This book discusses the scientific and technical aspect of making various types of candy. It broaches the topics that are vital to the confectionery industry such as coloring, flavoring, manufacturing equipment, etc. I cherish this book immensely. Buy it, and you will not regret it.

Exceptional quality

Much nicer than expected. Very clean. For all intents this is a new book. Thank you for a great value!.

A niche product

This is one of a handful of books I own that I recommend to people only under careful consideration. If you enjoy food science, have a working familiarity with high school or low level college chemistry, and are the sort of person who would consider making your own fireworks or mixing your own fertilizer from mail order chemicals than this book is for you! It is extremely well written and well within reach of anyone who wants to understand it. There are several chemical equations shown, as well as some chemically and thermodynamically complex processes well explained. Again, if that sounds like a good thing, this is a great book. However if that sounds like to much work, go look to something that is more of a recipe book, like "Who Wants Candy?".

More a book for food scientists than for chemists.

At first glance the book has only a few chemical structures and equations. Mostly blocks of text.