The Science of Ice Cream by Chris Clarke (Hardback, 2012)

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£21.38

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ISBN-13: 9781849731270, 978-1849731270. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat.
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