A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.
- ISBN10 0132339269
- ISBN13 9780132339261
- Publish Date 1 June 2009 (first published 31 December 1990)
- Publish Status Out of Print
- Out of Print 20 February 2014
- Publish Country US
- Imprint Pearson
- Edition 13th edition
- Format Hardcover
- Pages 704
- Language English