Is there science in ice-cream? This new edition of Chris Clarke’s popular book presents the fascinating scientific principles and developments in ingredients and techniques used in making ice-cream. Also discussing the challenge of reducing fat, sugar and calorie content of ice- cream whilst maintaining its taste and texture, Clarke provides an accessible book which can be used across the industry and beyond. Impress your friends with your knowledge of the science of ice-cream!
For further information see http://www.rsc.org/Shop/books/2012/9781849731270.asp
