Abstract
THE author of this little volume set himself no light task in attempting to provide a handbook suited to the needs of students taking organised courses of instruction in the principles governing confectionery practice. These students usually possess little or no knowledge of elementary science, while, on the other hand, their subject enters many and varied fields of scientific inquiry with which it is by no means easy to deal in simple language. In our opinion the author has skilfully compressed into a small volume and in a readable form a mass of information, hitherto available only in a scattered and relatively difficult literature, which should be of much assistance to the students concerned. A useful introduction is followed by chapters on alcoholic beverages used as flavouring agents, carbohydrates, fruits, essential oils, eggs, and egg products; there is also a useful outline of the methods employed in the analysis of raw materials. The book is by no means without imperfections. The sections dealing with botanical subjects need revision by a botanist, whose recommendations would certainly include suggestions for alternatives to some of the illustrations on p. 101. Again, a bibliography which gives as consecutive entries “Bolton and Revis—Fatty Foods,” and “Britannica—Encyclopaedia,” clearly needs drastic revision. Further, the sub-title could easily be improved.
Confectioners' Raw Materials: Their Sources, Modes of Preparation, Chemical Composition, the Chief Impurities and Adulterations, their More Important Uses, and Other Points of Interest.
J.
Grant
By. Pp. viii + 173. (London: Edward Arnold and Co., 1921.) 8s. 6d. net.
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Confectioners' Raw Materials: Their Sources, Modes of Preparation, Chemical Composition, the Chief Impurities and Adulterations, their More Important Uses, and Other Points of Interest . Nature 109, 269 (1922). https://doi.org/10.1038/109269b0
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DOI: https://doi.org/10.1038/109269b0