Average Reviews:
(More customer reviews)I found this to be an interesting and useful book for a cook outside of the professional cooking arena. It seems like a sound textbook, but I used it independently. I have paired this thick tome with the thin The Science of Cooking for what seems to me to be a nearly perfect pairing. Barham hits from the science side, you really understand what's happening physically, and McWilliams comes in from the culinary side tackling the same issues. Solid science and good cooking.
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Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.
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