My new Book the “Science of Bakery Products” ISBN 978-0-85404-486-3 is now available!
click here for details It is aimed to do for bakery products what my sugar confectionery
book. “The Science of Sugar Confectionery” ISBN 0-85404-593-7 has done for sugar
confectionery, click here for more. Both are published by the Royal Society of Chemistry
with W. P. Edwards as the author and can be obtained from Amazon see links on this
page. These books are aimed to bridge the gap between science and craftsmanship.
They are aimed at A level and higher level food science courses. Also they are
intended for those working in the industry who need to extend their scientific and
technical knowledge.
The books below can be obtained to special order: Sugar Confectionery & Chocolate
Manufacture By R. Lees and E. B. Jackson, Sugar Confectionery Recipes & Methods
by Brian Jackson
