Foods: Experimental Perspectives

By Margaret McWilliams

Book Overview

For courses in experimental foods, food science, and related topics Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation. Never before... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 013707929X
• ISBN13: 9780137079292
• Release Date: January 2011
• Publisher: Pearson
• Length: 552 Pages
• Weight: 2.95 lbs.
• Dimensions: 1.0" x 8.5" x 10.9"

Customer Reviews

Experimental Foods

A little worn but there was no writing or highlighting and that is what mattered the most to me.

Textbook review

Excellent service. Item arrived promptly and as expected. would definitely purchase again from this company.

Science of food textbook

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.