Advanced Ice Cream Science
Semi-RareA dense academic exploration of the chemistry behind perfect ice cream — emulsification, crystallization, and the sacred ratio of fat to sugar. Dense but delicious reading.
This item is a book
Advanced Ice Cream Science
A Rigorous Inquiry into Emulsification, Crystallization, and the Sacred Ratios of Frozen Confection
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- Composition
- paper, ink, hardcover board
