Food Fundamentals

by Margaret McWilliams

Book Overview

This eighth edition of Food Fundamentals clearly explores the study of food preparation based on scientific principles, safety, palatability, and nutrition. The broad subject of food is presented in three sections including Today's Food Scene, Food Preparation, and Food in the Context of Life. Book jacket.

• Format: Paperback
• Language: English
• ISBN: 0916434397
• ISBN13: 9780916434397
• Release Date: January 1998
• Publisher: Plycon Press
• Length: 548 Pages
• Weight: 2.95 lbs.

Customer Reviews

The science of food explained!

I bought this book in anticipation of taking my first college course (after graduating high school 17 years ago!). I have been reading it before the class starts because it is a very fascinating and comprehensive guide with (fairly) easy-to-understand explanations of the scientific breakdown of all of our favorite foods. Even if the class is cancelled, I will still keep this as a great compliment to my cookbooks!