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The Beeswax Workshop

How to Make Your Own Natural Candles, Cosmetics, Cleaners, Soaps, Healing Balms and More

By: Christine J. Dalziel

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The Beeswax Workshop

How to Make Your Own Natural Candles, Cosmetics, Cleaners, Soaps, Healing Balms and More

By: Christine J. Dalziel

Over 100 recipes to transform this miracle ingredient into environmentally friendly household cleaner, personal care products, candles, and more. Making all kinds of amazing, all-natural stuff out of beeswax is easy and fun. Packed with over 100 step-by-step recipes, The Beeswax Workshop shows you how to make beautiful gifts, household cleaners, beauty supplies and so, so much more. Projects in this book include: HOME • Mason Jar Candle • English Furniture Polish HEALTH • Bug-Be-Gone Insect Repellent • Chamomile Sunburn Salve BEAUTY • Everyday Body Butter • Rose Lip Gloss GARDEN • Waterproof Shade Hat • Nontoxic Wood Sealant Whether you use beeswax from your backyard hive or purchase a supply, this book offers tips, tricks and techniques for getting the most out of this miracle ingredient.

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Page Count

266

Publisher

Simon and Schuster

Published Date

ISBN 10

1612436501

ISBN 13

9781612436500

Wiley Encyclopedia of Food Science and Technology, Volume 3

By: Frederick J. Francis,Christine M. Bruhn,Pavinee Chinachoti,Fergus M. Clydesdale,Michael P. Doyle,Kristen McNutt,William D. Powrie,Carl K. Winter

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Wiley Encyclopedia of Food Science and Technology, Volume 3

By: Frederick J. Francis,Christine M. Bruhn,Pavinee Chinachoti,Fergus M. Clydesdale,Michael P. Doyle,Kristen McNutt,William D. Powrie,Carl K. Winter

Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry

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Page Count

704

Publisher

Wiley-Interscience

Published Date

ISBN 10

0471192570

ISBN 13

9780471192572