THE SCIENCE OF CHOCOLATE (book review)

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it's about THE SCIENCE OF CHOCOLATE book written by Stephen T Beckett. enjoy!

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THE SCIENCE OF CHOCOLATE (book review)

  1. 1. Dythia Mustika 11132027 by: STEPHEN T BECKETT
  2. 2. Title : THE SCIENCE OF CHOCOLATE Author : Stephen T Beckett Published : 2nd Edition on February 14,2008 Publisher : The Royal Society of Chemistry, UK Language : English Pages : 250 pages Price : $ 32.95
  3. 3. Durham University in physics The D.Phil (Doctor of Philosophy) from University of York, UK. Rowntrees, Nestle, Sporomex German Confectionery School in Solingen’s Chocolate Technology Committee
  4. 4. Chapter 1 The History of Chocolate Chocolate as a Drink Eating Chocolate (1847) 1st Chocolate Marketing in UK (1930) Chapter 2 Chocolate Ingredients Cocoa Plantation 600 A.D
  5. 5. Chapter 3 Cocoa Bean Processing
  6. 6. Chapter 4, 5, 6 Liquid Chocolate Liquid chocolate making of milling and conching Controlling the chocolate viscosity and mixing Fat crystallizing in chocolate Fat of cocoa butter Types of Non-cocoa vegetable fat Chapter 7, 8 Chocolate Manufacture
  7. 7. Chapter 9 Chocolate Products Chapter 10 The Chocolate Legislation, Shelf Life & Packaging
  8. 8. Chapter 11 Nutrition & Health Fat, Carbohydrates and Protein Obesity Tooth Decay Migraine & Headache Acne Allergies Antioxidant Physiologically (+)
  9. 9. Chapter 12 The 18 Experiments with Chocolate & Chocolate Products Step by step explanation of procedure + aim of experiments
  10. 10. S T R E N G T H S Good Contain (complete, clear, deep explanation of chocolate especially about its science) Page:55
  11. 11. S T R E N G T H S Interesting Cover Useful Glossary Trustful References Page:232 Page:152
  12. 12. S T R E N G T H S Well organized diagrams & Flow Charts Page:30 Page:43
  13. 13. S T R E N G T H S Full-color Pictures Page:178 Page:189 Page:191 Page:6 Page:12 Page:16 Page:21 Page:60 Page:65 Page:63 Page:81 Page:94
  14. 14. S T R E N G T H S 18 Experiment Projects Chapter to Do with Chocolate Page:209 Page:222 Page:215
  15. 15. Unstructured Explanation Unfamiliar Vocabularies W E A K N E S S E S Page:90 Page:104 Page:69
  16. 16. “This really is an excellent book. I am no scientist and yet, with a few exceptions relating to formulae, I found this book easy to comprehend, and fascinating. Scientists are often criticised for writing above the ordinary person's head but this is not true at all of The Science of Chocolate. For readers with a serious interest in chocolate this book is a MUST-BUY. It covers everything the most keen chocolate lover needs to know about how chocolate is made, from the original cacao bean to the final chocolate bar. The new edition also includes a chapter on Nutrition and Health, as recent scientific research has shown pretty convincingly that high cocoa-solids chocolate may have health benefits owing to the high polyphenol content.” OPINION By: Adrenalin S
  17. 17. Chemically speaking, chocolate really is the world’s perfect food. By: Michael Levine (Page: 208)

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