The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects

Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinn

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter w