Science of Sugar Confectionery

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.

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? ".

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

Wat in tarnation is dis gahwdamn shyit. Eye caint reed ah single sentense. Well shoooOt. Feelin dumber than a half licked boot rite bout now..

Needs to make more clear real world connections

I enjoyed reading the book and learn a lot about sugar confectionery. The book is easy to read; good explainations and drawing make the learning much faster.

A very interesting and informative book about all aspects of sweets and sweeteners. different ingredients, chemistry, flavouring etc etc. Too scientific for the general consumer but a gold mine for those who are familiar with basics in chemistry and biochemistry. And what about a sugar-free future?

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